Comparative Nutritional Profiling of Wild and Cultivated Variety of Vasa (Adhatoda vasica Nees.)

Ayurveda describes several plant-derived food substances under Shaka Varga, a group discussed within the dietary framework of Annapanavidhi (Properties of diet and drinks). Vasa, botanically identified as Adhatoda vasica Nees., is widely recognized as an important medicinal plant and is also described under Shaka Varga in classical Ayurvedic literature. This dual identity as both an Aushadha and a Shaka provides a rationale for investigating its nutritional characteristics in addition to its established medicinal properties. Aim: The present study aimed to comparatively evaluate the nutritional composition of wild and cultivated Vasa leaves, with supporting physicochemical characterization. Materials and Methods: Wild Vasa leaves were collected from Junagadh, Gujarat (21.5220° N, 70.4572° E), whereas cultivated Vasa leaves were collected from Sasoi Botanical Garden, Jamnagar, Gujarat (22.3449° N, 69.958461° E) during May 2026. The plant material was authenticated and subjected to nutritional analysis which included moisture, protein, carbohydrates, total fat, sugars, dietary fibre, energy, fatty-acid fractions, minerals and vitamins. Results: The nutritional analysis of both cultivated Vasa demonstrated higher carbohydrate, energy, sodium, potassium, calcium, iron, vitamin A and vitamin C contents. Wild Vasa exhibited higher protein, total fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, dietary fibre and total sugar. Conclusion: The findings demonstrate that wild and cultivated Vasa possess appreciable macronutrients, dietary fibre, minerals and vitamins which supports the relevance of examining Vasa from a nutritional perspective in view of its classical inclusion in Shaka Varga. The observed differences between wild and cultivated material further indicate the importance of source and growing conditions in nutritional characterization.