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Also known as: boiled kadu ke patte, boiled mathan ila, boiled parangikai ilai, boiled kumra pata, boiled mabhuzi, boiled pumpkin greens, cooked pumpkin leaves
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Boiled pumpkin leaves will stay fresh for 2 to 3 days when stored in an airtight container in the refrigerator.
Yes, you can freeze them for up to 2 months. However, the texture will become much softer upon thawing, making them best for soups or stews.
Spinach, kale, or Swiss chard are the best substitutes as they have a similar leafy texture and nutritional profile.
In some aspects, yes. The leaves are significantly higher in protein, iron, and Vitamin K compared to the pumpkin flesh.
Look for young, tender leaves that are bright green. Avoid leaves that are yellowing, wilted, or have very thick, woody stems.
Yes, it is highly recommended to peel the 'hairy' or fibrous outer layer of the stems to ensure they are tender after cooking.
They have a mild, slightly sweet, and earthy flavor, similar to a cross between spinach and green beans.
Yes, they are very low in calories and high in fiber, which helps you feel full longer while providing essential nutrients.
Yes, the stems are edible and nutritious, provided you remove the tough outer fibers before boiling.
boiled unsalted pumpkin leaves is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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