Edible indigenous plants were a good
source of total phenolic contents. And the potent
antioxidant capacity in local foods was possibly
contributed by the vegetables. The relationship
between phenolic contents and antioxidant
capacity was a greatly positive.
The nutritive value of the foods in this
study demonstrated as low in fat and energy level.
Thus, consuming these foods is one way to meet
the nutritionist recommendations to decrease high
fat intake. They, also, provided iron, calcium and
phosphorus to a lesser extent. This paper revealed
that Northern and Northeastern Thai foods which
contained indigenous vegetables could be
classified as functional foods.