IJARSCT ISSN (Online) 2581-9429 International Journal of Advanced Research in Science, Communication and Technology (IJARSCT) Volume 12, Issue 4, December 2021 Copyright to IJARSCT DOI: 10.48175/IJARSCT-2402 365 www.ijarsct.co.in Impact Factor: 5.731 Study of Nutrition Content and Medicinal Value in Some Edible Wild Forest Vegetables Commonly Found in Bhandara District (M.S.) Renuka P. Chopde 1 , Sanjay Meshram 2 , Kanchan Khaparde 3 , Amit Tembhurne 4 Department of Chemistry, S. Chandra Mahila Mahavidyalaya Sakoli, Bhandara 1 Department of Botany, M. B. Patel College Sakoli, Bhandara 2 Department of Zoology, M. B. Patel College Sakoli, Bhandara 3 Department of Physical Education, M. B. Patel College Sakoli, Bhandara 4 renukapchopde27@gmail.com Abstract: Wild edible plants play a major role in meeting the nutritional requirement of the rural population. The use of wild plants by human as a source of food is in practice since time immemorial. Most tribals are still depend on wild food bearing vegetal plants for food, medicine and nutritional supplement. These people are consuming near about 57 species of plants, which are seasonally available and especially tribal communities more consuming wild plants, which are Gond, Dhamdii. Wild foods are nutritious and powerful for improving the health and provide medicine, especially for pregnant women’s and children. In present study documented as such 20 wild forest vegetables species from core area forest, reserve forest, villages fringe, home courtyard and backyard, farm, lake, river side, canal with the help of native shepherd, eco-guides, farmers, local teachers and villagers from Sakoli, Umari, Lavhari, Parsodi, Jambhali, Kosamtondi, Pathri, Tudamapuri. There are mix communities living in periphery of Bhandara District, which is Kohali (Patil), Dhivar, Gond, Mana, Dhamdii, Pradhan and some other backward classes. These wild forest vegetables provide macronutrients such as Fat, Carbohydrates, Dietary fibre, Sugars, Protein, Moisture, as well as micronutrients as Folic acid, Ascorbic Acid, Alpha Tocopherol, Beta Carotene, Lycopene, anthocyanins, Sodium, Potassium, Calcium, Magnesium, Manganese, amino acid, cholesterol, and Iron, Cobalt, Chromium. Zinc, Copper and Boron. Keywords: Wild Forest vegetable, Nutritional values, Gond and Dhamdii tribes, Tribal communities. I. INTRODUCTION During early civilization, before agriculture was practiced, man lived by hunting and gatheringof various types of fruits and vegetables from the wild. There are 427 tribes residing in forest or hilly regions of India. Maharashtra state is a harbour of 47 tribal communities of which Bhil, Mahadeokoli, Gond, Warali, Korku; Andh, etc. Gond, Gavari, Koli and Dhivar are main tribes in the Gondia and Bhandara districts. Some of tribes are absolutely ill- literate about their surrounding cities, talukas places within Bhandara. Despite the many threats to their way of life, these communities' loyalty to their cultural roots and food traditions remains intact. The wild food plants play a significant role in human life. It provides essential nutrient, vitamins, minerals which are most viable part of wild food [1-6, 13-15]. Such kind of wild food resources are used consumed by tribal and fodder for animals. Leaves of wild food species are mostly consumed. Besides leaves, they consume fruits, corms, shoots, seeds and young stem of plants [7]. Earlier literature gives information that more than 32, 83,000 species of plants are documented at worldwide. Among them 2, 86,000 are angiosperm. Nearly 7,000 plant species are cultivated or grown naturally in forest habitat. Indian tribes consume more than 1530 plants species for food in day-to-day life. Out of them 145 are tubers, 521 green vegetables, 101 flower species, 647 fruits and 118 are seed and dry fruits species. Out of which only 30 species of plants are domesticated [8,12]. People are living near forest area and depend on seasonally available wild food resources. In this connection Sawarkar P U and Kulkarni (2015) documented Wild food resources