Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

Societal Impact Statement Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies. Many wild species offer micronutrient‐rich edible plant parts that are available throughout seasons. Integrating local biodiversity into the diets of vulnerable groups, particularly pregnant women, children and displaced populations, offers a sustainable strategy to combat iron deficiency anaemia. This report intends to inspire public health policy, humanitarian interventions and raise awareness for promoting resilient, culturally appropriate alternative food systems. Summary Iron deficiency anaemia caused by malnutrition is prevalent among women of reproductive age and children in Sub‐Saharan Africa, with 42% of children experiencing stunting and a significant number of women suffering from anaemia. Dietary diversity is essential for sustainable nutritional food security and a sufficient iron supply. Africa has a rich biodiversity heritage with hundreds of indigenous wild food plants that are important components of Africa's traditional diets. The great interest in the use of wild food plants has been based on the assumption that plant resources will be available on a continuing basis. Here, we documented over 40 species of indigenous African wild food plants, used for food and drink that have a reported high iron content. Many parts of wild food plants are a rich source of iron. The bioavailability of iron is associated with other nutritional factors. Hence, we discuss the iron absorption enhancers such as ascorbic acid, minerals and organic acids and their potential to increase iron availability in selected wild food plants. Our assembly of wild food plants across multiple plant families with the use of leaves, fruits, flowers, seeds, or tubers demonstrates a remarkably sustainable source of plant‐based iron that can have a great impact on health in Africa. Therefore, a resilience and sustainability policy that incorporates wild food plants should be adopted, and research that aims to document, commercialize and manufacture the wild food plants is urgently required.