@S.Soundarapandian

Sessile Joyweed
Sessile joywood is traditionally used as an herbal medicine to treat internal ailments. It is occasionally cultivated for food where young shoots and leaves can be consumed as a vegetable.

@BFN Sri Lanka

Sessile Joyweed
Sessile joywood is traditionally used as an herbal medicine to treat internal ailments. It is occasionally cultivated for food where young shoots and leaves can be consumed as a vegetable.

Mukunuwenna, Ponnankanni, Kotuppai

@BFN Sri Lanka

Soursop
The main edible part of soursop is its fruit which has a juicy and aromatic white pulp with sweet-sour taste. It is usually consumed fresh or can be made into beverage.

@BFN Sri Lanka

Jackfruit
The mature jackfruit pulp is a rich source of carotene which can be consumed fresh or preserved in syrup or can be produced into wines. 

@BFN Sri Lanka

Jackfruit
Immature jackfruit pulp is typically cooked as vegetables or preserved in syrup.

@S. Landersz

Centella, Pennywort
A flowering plant with leaves and stems that can be consumed as a vegetable, in soups or salads, for example. See recipe

@BFN Sri Lanka

Pumpkin
Wattakka is one of the Lankan varieties common in the Sri Lankan market. The fresh fruit is consumed as cooked vegetable in soups and stews which is rich in vitamin A.

@BFN Sri Lanka

Yam
This species type contains polyphenoloxidase and peroxidase enzymes which makes the color darker compared to other Dioscorea spp. A globular tuber that is starchy and purple in colour.  

@BFN Sri Lanka

@BFN Sri Lanka

@BFN Sri Lanka

Yam
Katu Ala leaves are the distinct part of this Dioscorea spp. In addition to the tubers which are locally consumed as a vegetable, the leaves are traditionally used as a medicine to treat general illnesses.

@BFN Sri Lanka

Finger Millet
An herbaceous crop that contains a high level of iron, methionine, and phenolics. It is drought and disease-resistant. The grain can be cooked into cakes, puddings, and porridge, or be used to make a flavoured beverage. See recipe

@BFN Sri Lanka

Finger Millet
An herbaceous crop that contains a high level of iron, methionine, and phenolics. It is drought and disease-resistant. The grain can be cooked into cakes, puddings, and porridge, or be used to make a flavoured beverage.

@Integra Onlus

Okra
Okra is cultivated for its fruit is traditionally used as a vegetable in local dishes in South Asia. It contains significant amount of vitamins and minerals and has known for its medicinal benefits. See recipe

@BFN Sri Lanka

Kohila
Kohila leaves and rhizomes are used as a vegetable in local Sri Lakan cuisine. It is also traditionally used as an herbal medicine for its high amount of antioxidant and dietary fiber content.

@J.M. Garg

Wood Apple
A tree that produces a berry that can be either sweet or sour and smells of aniseed. On the inside of its hard rind is a sticky brown pulp. It is eaten raw or made into jelly, jam, chutney, and ice cream. See recipe

@BFN Sri Lanka

Horse Gram (black)
Despite normally used as an animal feed, horse gram seeds/beans contain significant amounts of nutrients and is known for its medicinal properties. 

@BFN Sri Lanka

Horse Gram (brown)
Despite normally used as an animal feed, horse gram seeds/beans contain significant amounts of nutrients and is known for its medicinal properties. 

@BFN Sri Lanka

Mango
A juicy fruit that grows from a tree. Sour, unripe mangoes are used to make chutneys, while sweet, ripe mangoes are eaten raw, dried, or used to make sweet drinks and jellies. The fruit contains over twenty different vitamins and minerals and is high in vitamin C and folate. See recipe

@BFN Sri Lanka

Mango
A juicy fruit that grows from a tree. Sour, unripe mangoes are used to make chutneys, while sweet, ripe mangoes are eaten raw, dried, or used to make sweet drinks and jellies. The fruit contains over twenty different vitamins and minerals and is high in vitamin C and folate. This type of mango is underutilized in Sri Lanka.

@BFN Sri Lanka

Bittergourd
Bittergourd is typically cultivated in Asia and is known for its fruit which has a distinct bitter taste and traditionally used in local dishes. Other plant parts (leaves, flowers) can be consumed as well or produced into a tea or beverage. It is well known for its anti-diabetic properties.

@BFN Sri Lanka

Spine Gourd
The thumba karavila variety of the spine gourd is underutilized in Sri Lanka. Native in natural forrest areas, especially in high altitudes, the spine gourd is locally eaten as a vegetable that has high nutritional and medicinal value.

@BFN Sri Lanka

Ash Plantain
Ash plantains are cooking bananas which has higher starch and lower sugar content than bananas under Musa spp. Hence, these type are usually used for cooking rather than consumed as a fresh fruit or dessert.

@BFN Sri Lanka

Sour Banana
Petite and slender, these bananas are covered in a thin skin. Their flesh is soft, creamy, and yellow. 

@BFN Sri Lanka

Silk Banana
Kolikuttu bananas are plump and have a thin skin that splits early during ripening, revealing their creamy-white flesh. 

@BFN Sri Lanka

Sweet Banana
Similar to the ambul bananas, seenikesel bananas are small. They are rounder in shape, however, and sweeter. The skin is rubbery and yellow when ripe. They are often eaten raw as a dessert or snack. 

@BFN Sri Lanka

Red Banana
A variety of banana that has reddish-purplish skin and light pink flesh. It has a slight raspberry flavor. They are often eaten raw, added to fruit salads and desserts. They can also be baked, toasted, or dried. 

@BFN Sri Lanka

Banana
This banana is brownish-yellow when ripe.

@BFN Sri Lanka

Fragrant Rice
A fragrant white rice with a milky taste. Suwandel has more vitamins than most other common rice varieties. 

@BFN Sri Lanka

Dark Rice
A highly nutritious red rice that is high in fibre. 

@BFN Sri Lanka

Red Rice
A red rice that is rich in fibre and protein. 

@BFN Sri Lanka

Red Rice
A red rice variety. 

@BFN Sri Lanka

Red Rice
A red rice that becomes burgundy in colour when cooked. It is rich in proteins and nutrients, including potassium, vitamin B, and iron. It must be cooked for longer than most other rice varieties, but is very rich in taste. 

@BFN Sri Lanka

Rice
A saline-tolerant rice variety that is high in protein. 

@BFN Sri Lanka

Rice
Sudu Heenati is a traditional red rice variety in Sri Lanka. It gives a slightly sticky consistency when the rice is cooked.

@BFN Sri Lanka

Vegetable Hummingbird
A tree that produces flowers that can be eaten raw or cooked, as vegetables. They are rich in iron and sugar. The young pods can be eaten and are often incorporated into white curry. 

@BFN Sri Lanka

Foxtail Millet (Golden)
Generally, foxtail millet are cultivated especially in South Asia as an important cereal source.

@BFN Sri Lanka

Foxtail Millet (Yellow)
Generally, foxtail millet are cultivated especially in South Asia as an important cereal source.

@BFN Sri Lanka

Foxtail Millet (Black)
Generally, foxtail millet are cultivated especially in South Asia as an important cereal source.

@BFN Sri Lanka

Eggplant
A fruit that is widely used in cooking. It is egg-shaped and has white, meaty flesh. It is often consumed stewed, roasted, or fried. It contains a moderate amount of manganese. 

@BFN Sri Lanka

Eggplant
A fruit that is widely used in cooking. It is egg-shaped and has white, meaty flesh. It is often consumed stewed, roasted, or fried. It contains a moderate amount of manganese. The elabatu type is underutilizaed in Sri Lanka.

@Dinesh Valke

Turkey Berry
Thibbatu is a perrenial crop cultivated for its pod that is traditionally used as a vegetable in local cuisine.

Thibbatu

@BFN Sri Lanka

Green Gram
Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.

@BFN Sri Lanka

Green Gram
Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.

Green Gram
Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.

Kaha mung

@BFN Sri Lanka

Cowpea (Red)
A legume with a high tolerance for low rainfall and sandy soil. While it is grown primarily for its seeds, which are high in protein, its leaves and immature seed pods can also be consumed. The beans are often used in soups, stews, casseroles, and purees, or processed into pasta.

@BFN Sri Lanka

Cowpea
A legume with a high tolerance for low rainfall and sandy soil. While it is grown primarily for its seeds, which are high in protein, its leaves and immature seed pods can also be consumed. The beans are often used in soups, stews, casseroles, and purees, or processed into pasta.

@BFN Sri Lanka

Cowpea (White)
A legume with a high tolerance for low rainfall and sandy soil. While it is grown primarily for its seeds, which are high in protein, its leaves and immature seed pods can also be consumed. The beans are often used in soups, stews, casseroles, and purees, or processed into pasta.