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Per 100g
Nutrition data source: USDA FoodData Central
Yes, boiled salted lambsquarters are highly nutritious and low in calories, providing only 32 calories per 100g. They are an excellent source of Vitamin K for bone health and contain significant amounts of Vitamins A and C to support the immune system.
A 100g serving contains approximately 3.2g of protein and is a good source of dietary fiber. This combination helps promote satiety and supports healthy digestion and gut function.
Yes, boiled lambsquarters are very keto-friendly. With only 5g of total carbohydrates per 100g and a low glycemic index, they fit easily into low-carb and ketogenic meal plans.
Yes, this dish is naturally vegan and gluten-free. It consists solely of a leafy green vegetable, water, and salt, making it safe for those with gluten sensitivities or those following a plant-based diet.
Lambsquarters have a flavor profile very similar to spinach but with a slightly earthier, nuttier undertone. Boiling them with salt helps to temper any natural bitterness and enhances their savory, mineral-rich taste.
Thoroughly wash the leaves to remove grit, then drop them into boiling salted water for 2 to 5 minutes until tender. Drain them immediately and squeeze out excess water to prevent them from becoming soggy.
Yes, spinach, Swiss chard, or beet greens are excellent substitutes for lambsquarters in most recipes. They share a similar texture and nutritional profile when boiled.
boiled salted lambsquarters is a versatile ingredient found in cuisines around the world. With 32 calories per 100g and 3.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once boiled and drained, they can be stored in an airtight container in the refrigerator for 3 to 5 days. For the best texture, ensure they are well-drained before storing.
Yes, boiled lambsquarters freeze very well. After boiling, blanch them in ice water, squeeze out all excess moisture, and form them into balls or flats to freeze for up to 6 months.
While edible raw, boiling lambsquarters helps reduce the concentration of oxalic acid, which can interfere with calcium absorption. Boiling also softens the sturdy fibers, making the vitamins and minerals more bioavailable.