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| Scientific name | Preparation and uses | FUI | UV |
|---|
| Litsea pungens | Flavoring agent | 4.9 | 0.92 |
| Phyllanthus emblica | Fruit: eaten fresh; bark: special dishes | 4.9 | 0.90 |
| Baccaurea ramiflora | Ripe fruits are eaten fresh | 4.2 | 0.89 |
| Houttuynia cordata | Potherb or flavoring agent | 4.5 | 0.89 |
| Oenanthe javanica | Potherb | 4.3 | 0.82 |
| Colocasia gigantea | Potherb (cooked thoroughly) | 4.0 | 0.80 |
| Crassocephalum crepidioides | Potherb | 3.9 | 0.76 |
| Crateva unilocularis | Made into pickles (preserved) | 3.9 | 0.75 |
| Mentha canadensis | Flavoring agent | 4.6 | 0.75 |
| Ixeris polycephala | Potherb | 4.0 | 0.75 |
| Zingiber striolatum | Potherb | 3.0 | 0.73 |
| Dregea volubilis | Potherb | 3.0 | 0.72 |
| Musa acuminata | Fruit: eaten fresh; flower and pith part: potherb | 3.8 | 0.70 |
| Ficus auriculata | Ripe fruits are eaten fresh | 3.4 | 0.68 |
| Nasturtium officinale | Potherb | 3.4 | 0.66 |
| Acacia pennata | Potherb | 3.4 | 0.65 |
| Elatostema involucratum | Potherb | 3.3 | 0.65 |
| Amaranthus viridis | Potherb | 3.6 | 0.61 |
| Marsilea quadrifolia | Potherb | 3.3 | 0.59 |
| Centella asiatica | Potherb | 3.0 | 0.58 |
