Roselle (Hibiscus sabdariffa)
South and Southeast Asia, tropical Africa
Young shoots and leaves are eaten in salad, curries, or stir-fried with meats; fleshy calyces are eaten in salad, soup, stir-fried, or finely cut in sauces; dried calyces are used to make a refreshing drink.
Beta-carotene: medium in shoots; vitamin E: medium in shoots; riboflavin: high in shoots; ascorbic acid: medium in shoots; calcium: medium in shoots; iron: medium in shoots; protein: 3.3%. Flowers and leaves contain also anthocyanins and other antioxidants.
Read more: Roselle, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.