Abstract

Crops cultivated locally are considered among the most important crops worldwide because of their abundance of essential nutrients and significant economic potential. This study evaluates the nutritional value, mineral composition, and phytochemical compound of locally cultivated grains in comparison with imported varieties available in the Sulaimani governorate of Iraq. Locally grown wheat, lentils, chickpeas, and maize were sourced from the directorate of agricultural research which promotes high quality product from regional farmers, while imported grains were obtained from a retail outlet known for its diverse offerings and high consumer demand. Results revealed that locally grown chickpeas had the highest fat content (5.23%), while lentils exhibited superior protein levels (25.11%) and the highest dietary fiber composition (29.31%). Additionally, local maize and wheat displayed the highest carbohydrate (73.87%) and moisture (13.07%) contents, respectively. Mineral analysis demonstrated that local grains consistently exhibited high concentrations of essential minerals. Lentils contained notable levels of iron, zinc, manganese, and potassium (7.69, 4.80, 16.36, and 957.33 mg/100g, respectively), while chickpeas were rich in magnesium and calcium (136.13 and 158.80 mg/100g, respectively). Enhanced energy composition observed in these local crops is likely attributed to a combination of genetic factors and favorable environmental conditions. Furthermore, the assessment of phytochemical constituents namely phenolic compounds, flavonoids, and tannins indicated a more robust antioxidant profile in locally produced maize grain (174.25, 5.77 and 46.70 mg/100g) relative to imported counterparts, respectively. The findings underscore the potential benefits of local crop cultivation to enhance food security and promote sustainable agricultural practices while delivering economic and health advantages to the community. The correlation analysis indicated that there is a strong positive correlation between protein and dietary fiber , while strong negative correlations exist between protein and carbohydrate (g), and phenolic acids and ash, with weaker correlations seen in other cases, such as Mg and Mn.