Quelites: a nutritional and functional food for use in dietary therapy

Quelites, a group of wild native plants from Mexico, have been used in Mexican cuisine since pre-Hispanic times. They encompass various herbaceous, woody, creeping, and shrubby plants with edible flowers, leaves, stems, and vines. More than 500 species of quelites have been consumed in Mexico, belonging to different botanical families. They thrive in diverse ecosystems and agricultural systems, including the northern desert, without requiring formal cultivation methods. Quelites are rich in dietary fiber, proteins, minerals, and bioactive compounds such as carotenoids, chlorophyll, phenolic acids, and flavonoids, contributing to high antioxidant capacity and health benefits. Their nutritional and nutraceutical advantages make them valuable for addressing global public health concerns like obesity, diabetes, and cancer. Quelites are consumed in various forms, cooked or raw, and are incorporated into dishes such as soups, stews, salads, and tamales. They are a low-calorie food source, high in essential amino acids and vitamins. Additionally, quelites possess antimicrobial, digestive, antidiabetic, antiobesity, and anticancer properties. Despite their significance in pre-Hispanic diets and medicine, there is limited research on their chemical composition and bioactive profiles. Further exploration of their nutritional value and health benefits is needed. © 2025 Elsevier Inc. All rights reserved.

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