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Indigenous vegetables are nutritious, healthy, and adaptable to local conditions, making them a potential food and nutrition security resource. Thus, this study aimed to evaluate the nutritional richness of indigenous vegetables by comparing the nutritional content of commonly grown indigenous vegetables like <jats:italic>Chenopodium album<\/jats:italic> (Bathua), <jats:italic>Coccinia grandis<\/jats:italic> (Telakucha), <jats:italic>Amaranthus viridis<\/jats:italic> (Shaknotey), <jats:italic>Moringa oleifera<\/jats:italic> (Shojne), <jats:italic>Alternanthera philoxeroides<\/jats:italic> (Malancha), and <jats:italic>Xanthium strumarium<\/jats:italic> (Ghagra) to BARI Lalshak-1 (<jats:italic>Amaranthus tricolor<\/jats:italic>). Shojne violet had the highest lightness (L*), directions (b*), and chroma (c*) of 43.50, 23.69, and 25.02, respectively and telakucha had the highest luminosity (h\u00b0) of 114.11. Shaknotey had more moisture (88.97\u00a0%) than bathua green (66.62\u00a0%) or ghagra (72.55\u00a0%). Ghagra had the most chlorophyll a (1.11\u00a0mg\/g), b (0.65\u00a0mg\/g), total chlorophyll (2.04\u00a0mg\/g), ascorbic acid (22.0\u00a0mg\/100\u00a0g), and flavonoids (50.1 mgQE\/100\u00a0g). Bathua red had significant levels of anthocyanin, carotenoids, and strongest antioxidant activity (IC50 value): 42.9\u00a0\u00b5g\/g, 0.24\u00a0mg\/g, and 12.4\u00a0\u00b5g\/mL, respectively. Shojne green and telakucha were found rich in phenolic content (136.0 mgGAE\/100\u00a0g) and \u03b2-carotene (2.05\u00a0mg\/100\u00a0g), respectively. Moreover, the studied indigenous vegetables were rich in minerals, potassium, calcium, magnesium, and iron, with a very high K content (49.4\u201379.4\u00a0mg\/g). Correlation matrix and PCA showed that ghagra, shojne, and bathua species were nutritionally superior to others. Therefore, the current findings suggest that ghara, shojne and bathua can become a nutrient-rich indigenous vegetable and improve human nutrition.<\/jats:p>","DOI":"10.1038\/s41598-024-78625-7","type":"journal-article","created":{"date-parts":[[2024,11,12]],"date-time":"2024-11-12T11:39:53Z","timestamp":1731411593000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Nutritional composition, bioactive compounds and antioxidant potentiality of some indigenous vegetables consumed in Bangladesh"],"prefix":"10.1038","volume":"14","author":[{"given":"Khurshida Jahan","family":"Mila","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jahidul","family":"Hassan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. 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Food Chem. 101(2), 471\u2013474 (2007).","journal-title":"Food Chem."}],"container-title":["Scientific Reports"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.nature.com\/articles\/s41598-024-78625-7.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-024-78625-7","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-024-78625-7.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,17]],"date-time":"2024-11-17T00:05:01Z","timestamp":1731801901000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.nature.com\/articles\/s41598-024-78625-7"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,11,12]]},"references-count":55,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2024,12]]}},"alternative-id":["78625"],"URL":"https:\/\/doi.org\/10.1038\/s41598-024-78625-7","relation":{},"ISSN":["2045-2322"],"issn-type":[{"value":"2045-2322","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,11,12]]},"assertion":[{"value":"25 July 2024","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"4 November 2024","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"12 November 2024","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare no competing interests.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}},{"value":"A variety of indigenous vegetables were utilized as plant specimens in the current investigation. The seeds of the vegetables under study were obtained from the Horticulture Department of Bangabandhu Sheikh Mujibur Rahman Agricultural University, located in Gazipur-1706, Bangladesh. The seeds are being cultivated and conserved in the Horticulture department for utilization in research endeavors. The vegetables were cultivated in the vegetable research field of the same department, adhering to conventional cultivation processes and complying with the appropriate standards and regulations for plant management. Furthermore, it is important to note that this article lacks any research involving human subjects or animals conducted by any of the authors. Furthermore, the authors assert that they do not have any conflict of interest.","order":3,"name":"Ethics","group":{"name":"EthicsHeading","label":"Compliance with ethical standards"}},{"value":"This article does not involve any research regarding the clinical trial in human being or animals therefore there is no clinical trial number has been included in this manuscript.","order":4,"name":"Ethics","group":{"name":"EthicsHeading","label":"Clinical trial number"}}],"article-number":"27699"}}