Table 2.
Species richness and cultural importance of various use-categories and subcategories of wild edible plants
| Use-category/subcategories | Number of species | Use-report (UR) | Mean UR | CI | F ic |
|---|---|---|---|---|---|
| Vegetables | 46 | 626 | 13.6 | 7.1 | 0.93 |
| Vegetable (cooked) | 43 | 457 | 10.6 | 5.2 | 0.91 |
| Vegetable (raw) | 4 | 19 | 4.8 | 0.2 | 0.83 |
| Vegetable (preserved) | 10 | 150 | 15.0 | 1.7 | 0.94 |
| Fruits | 37 | 547 | 14.8 | 6.2 | 0.93 |
| Fruit (processed) | 9 | 73 | 8.1 | 0.8 | 0.89 |
| Fruit (raw) | 35 | 474 | 13.5 | 5.4 | 0.93 |
| Chutney | 10 | 138 | 13.8 | 1.6 | 0.93 |
| Spices | 3 | 21 | 7.0 | 0.2 | 0.90 |
| Beverage | 6 | 46 | 7.7 | 0.5 | 0.89 |
| Medicinal WEPs | 36 | 436 | 12.1 | 5.0 | 0.92 |