Malabar spinach (Basella spp.)
Pantropical, naturalized in neotropics
Leaves and tender stems are eaten as salad, boiled, stewed or stir-fried, or in soups.
Beta-carotene: high; vitamin E: medium; riboflavin: medium; folic acid: high; ascorbic acid: extremely high; calcium: medium; iron: medium; protein: 3.5%. Leaves contain mucilage.
Read more: Malabar spinach, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.