New Zealand spinach (Tetragonia tetragonioides)

Common Names
New Zealand spinach, warrigal cabbage (En); tétragone cornue, épinard de Nouvelle-Zélande, épinard d’été (Fr); Nieuw zeelandse spinazie (Sp); 番杏 (Cn)

Plant Distribution
Australia, New Zealand, South America, Southeast and East Asia

Edible Parts
Young succulent leaves and tender shoots are eaten raw, steamed, boiled, stir-fried, served with mushrooms, etc.

Health values
Beta-carotene: medium in tender shoots; vitamin E: medium; riboflavin: low; folic acid: low; ascorbic acid: medium; calcium: low; iron: low; protein: 1.5%. Edible portions contain also phenylpropanoids and oxalic acid, and have anti-ulcerogenic and anti-inflammatory activities.

Read more: New Zealand spinach, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center