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Per 100g
Nutrition data source: USDA FoodData Central
Yes, boiled lambsquarters is highly nutritious. It is an excellent source of Vitamins A, C, and K, which support immune function, skin health, and bone density, while also providing essential minerals like calcium and iron.
A 100g serving of boiled unsalted lambsquarters contains approximately 32 calories and 3.2 grams of protein. This makes it a low-calorie, nutrient-dense vegetable option.
Yes, it is an excellent food for weight management. Its low calorie count (32 per 100g) combined with dietary fiber helps promote satiety and healthy digestion without adding significant calories to your diet.
Yes, boiled unsalted lambsquarters is naturally vegan and gluten-free. It is a plant-based leafy green that contains no animal products or gluten-containing ingredients.
Yes, it is very keto-friendly. With only 5g of total carbohydrates per 100g, it fits easily into a low-carb or ketogenic lifestyle while providing essential micronutrients.
Boiled lambsquarters have a flavor profile very similar to spinach but with a slightly earthier, nuttier taste. The texture is tender and succulent, making it a versatile side dish or addition to recipes.
Rinse the leaves thoroughly in cold water to remove any grit. Bring a pot of water to a boil, submerge the leaves for 2-3 minutes until wilted and tender, then drain immediately to prevent overcooking.
boiled unsalted 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 →The tender upper stems of young lambsquarters are edible and can be boiled along with the leaves. However, older stems can become woody and tough, so it is best to strip the leaves from the main stalk before cooking.
Once boiled and drained, lambsquarters can be stored in an airtight container in the refrigerator for 3 to 5 days. Ensure they have cooled completely before sealing the container.
Lambsquarters contain oxalic acid, similar to spinach. Boiling the vegetable helps reduce the oxalic acid content, but individuals prone to kidney stones should consume it in moderation.