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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, basella leaves are highly nutritious and low in calories, providing only about 19.6 calories per 100g. They are excellent sources of vitamins A and C, iron, and calcium, which support immune function, bone health, and skin vitality.
Basella leaves are rich in antioxidants like lutein and zeaxanthin for eye health and high in dietary fiber for digestion. Their high iron content helps in red blood cell production, while vitamin C enhances iron absorption and boosts the immune system.
Yes, they are very low in calories (19.6 kcal per 100g) and contain almost no fat (0.45g). Their high fiber content promotes satiety, helping you feel full longer and reducing overall calorie intake.
Yes, basella leaves are very low in carbohydrates, containing only about 2.01g of carbs per 100g. This makes them an excellent vegetable choice for those following a ketogenic or low-carb diet.
Yes, basella leaves are a natural plant-based vegetable. They are 100% vegan and naturally gluten-free, making them safe for individuals with celiac disease or those following a plant-based lifestyle.
They can be sautéed with garlic, added to soups, stews, or curries, or used in stir-fries. Because they are thick and succulent, they hold up better to heat than regular spinach, though they can become mucilaginous if overcooked.
Basella leaves have a mild, slightly peppery flavor with a hint of citrus. When raw, they are crisp and succulent; when cooked, they develop a texture similar to okra due to their natural mucilage.
basella leaves is a versatile ingredient found in cuisines around the world. With 19.6 calories per 100g and 1.57 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store unwashed leaves in a breathable bag in the refrigerator's crisper drawer. They typically stay fresh for 3 to 5 days; for longer storage, you can blanch and freeze them.
Yes, young and tender basella leaves can be eaten raw in salads or sandwiches. They provide a pleasant crunch and a mild flavor, though the thicker stems are usually preferred cooked.
Like okra, basella leaves contain mucilage, a soluble fiber that thickens when heated. To minimize this texture, cook them quickly over high heat or incorporate acidic ingredients like lemon juice or tomatoes into the dish.