Baobab (Adansonia digitata)
Tropical Africa, Indian Ocean islands, Arabian Peninsula
Young leaves and tender shoots are eaten raw, boiled or stir-fried, or dried and powdered to thicken soup and sauce. Flowers are also eaten raw, and seeds raw or roasted to thicken soup, or fermented.
Beta-carotene: medium; vitamin E: medium; riboflavin: medium; folic acid: medium; ascorbic acid: extremely high; calcium: high; iron: medium; protein: 3.6%. Leaves contain mucilage, and older leaves develop tannins.
Read more: Baobab from Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.