Adhatoda vasica

Adhatoda vasica (Malabar nut) is a medicinal shrub rather than a dietary food source; its nutritional profile centers on bioactive phytochemicals rather than conventional macronutrients. Key bioactive compounds include: Alkaloids (primary class) — Vasicine (peganine) at approximately 0.541–1.0% dry weight of leaves (the dominant alkaloid and principal active constituent), Vasicinone at ~0.07–0.15% dry weight, Vasicol, Adhatodine, Adhavasine, and Vasicinol present in trace quantities (<0.05%); Flavonoids — Quercetin, Kaempferol, Apigenin, and Vitexin detected in leaf extracts (total flavonoid content reported at approximately 12–18 mg quercetin equivalents per gram dry extract); Tannins — approximately 2–5% by dry weight; Phenolic acids — Gallic acid, caffeic acid, and ferulic acid present in measurable quantities (total phenolics ~25–40 mg gallic acid equivalents per gram dry extract); Saponins — approximately 1–3% dry weight; Essential oils — trace volatile compounds including terpinene and linalool; Sterols — β-sitosterol and stigmasterol identified chromatographically. Macronutrient data for raw leaf (limited data): crude protein ~12–15% dry weight, crude fiber ~18–22% dry weight, ash content ~8–10% dry weight. Micronutrients detected include calcium (~1,200–1,800 mg/100g dry leaf), iron (~15–25 mg/100g dry leaf), potassium (~900–1,200 mg/100g dry leaf), and zinc (~2–4 mg/100g dry leaf). Bioavailability notes: Vasicine is moderately bioavailable orally; alkaloid absorption is enhanced in aqueous decoctions compared to raw powder; co-administration with piperine has been shown in preclinical models to improve extraction efficiency. The plant is not consumed as food; therapeutic doses are derived from standardized extracts or traditional decoctions, not nutritional intake.