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Also known as Ceylon Spinach or Indian Spinach, Malabar Spinach is a hardy leafy green that is flood-resistant compared to regular spinach. It features tender stems with palm-sized, dark green, oval to heart-shaped leaves. The leaves are succulent and slightly peppery in flavor. Malabar Spinach is particularly enjoyable when cooked due to its okra-like sap taste, making it less appealing for raw consumption.
Indulge yourself in stir-fried, curried, sauteed, or boiled Malabar spinach. Looking for recipes for Poi Saag? You'll need malabar spinach as an ingredient. Do check out Malabar Spinach Shakshuka, Malabar Spinach Dal, and Groundnut Stew with Malabar Spinach for a twist.
- Sourced from partner farms
- Checked for maturity, color, freshness & defects
- Produce with yellow or drooping leaves, muddy, matured, ruptures, and holes is rejected
You can store malabar spinach wrapped in a paper towel to absorb moisture as it prevents decaying or spoilage. Place it inside a resealable bag and put it in your fridge to keep it fresh for up to 3 days.
- Carbohydrates: 3.4g
- Fat: 0.3g
- Protein: 1.8g
- Calcium: 109mg
- Magnesium: 65mg
Spinach are rich in lutein, zeaxanthin, and beta-carotene which help fight against molecules that cause cell death and increase the chances of chronic diseases.
Vitamin K in Spinach helps improve the absorption of calcium needed for stronger bones. It reduces the risk of osteoporosis, a condition where bones become brittle.
The richness of fiber makes you feel fuller for a long time and promotes regular bowel movements. It prevents constipation as fiber adds bulk to the stool.
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