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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic and nutritious North Indian winter green curry made with fresh bathua leaves (pigweed). This simple saag is gently spiced and tastes incredible with makki ki roti or parathas.
A rustic and nutritious North Indian winter green curry made from tender bathua leaves. Gently spiced with garlic and ginger, this comforting dish is traditionally served with makki ki roti.
Bathua is most commonly known as Lamb's Quarters or Wild Spinach in English.
Fresh bathua leaves typically last for 2 to 3 days when stored properly in the refrigerator.
Yes, you can freeze them. It is best to blanch the leaves first, squeeze out excess water, and then store them in an airtight container or freezer bag.
Look for bright green, crisp leaves without any yellowing, wilting, or dark spots. Smaller leaves are usually more tender.
Spinach (Palak) is the best substitute, though it has a milder flavor. Amaranth leaves or kale can also be used.
While it can be eaten raw in small amounts, it is traditionally cooked or blanched to reduce its oxalic acid content and improve digestibility.
Bathua is a seasonal weed that grows primarily during the winter months in South Asia, making it a staple in winter diets.
Bathua is not a common allergen, but like other leafy greens, it is high in oxalates, which people with kidney stones may need to limit.
Since it grows close to the ground, it is often sandy. Submerge the leaves in a large bowl of water, swish them around, and lift them out. Repeat until no sediment remains at the bottom.
bathua leaves is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 4.2 grams of protein, it's a nutritious addition to many dishes.
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