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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Chawli leaves are highly nutritious and low in calories, providing only 23 calories per 100g. They are excellent sources of iron, Vitamin A, and Vitamin C, which support blood health, vision, and the immune system.
Absolutely. With a low calorie count and high dietary fiber content, Chawli leaves help you feel full for longer periods. This makes them an ideal ingredient for those looking to manage their weight while maintaining high nutrient intake.
Yes, they are particularly rich in iron, which is essential for the formation of red blood cells. Regular consumption can help prevent iron-deficiency anemia and improve overall energy levels.
Yes, Chawli leaves are very low in carbohydrates, containing only 4g per 100g. Their high fiber content and low net carb count make them an excellent choice for ketogenic and low-carb diets.
Yes, Chawli leaves are a natural plant-based vegetable. They are 100% vegan and naturally gluten-free, making them safe for individuals with celiac disease or gluten sensitivities.
Chawli leaves are most commonly sautéed with garlic, onions, and spices, or added to lentil stews (dal). Like spinach, they wilt quickly, so they only require a few minutes of cooking to become tender.
Chawli leaves have a mild, slightly earthy flavor similar to spinach but with a slightly more robust texture. They are excellent at absorbing the flavors of the spices and aromatics they are cooked with.
Chawli Leaves is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring chawli leaves with step-by-step instructions.
Browse recipes →Wrap the unwashed leaves in a dry paper towel and store them in a perforated plastic bag in the refrigerator's crisper drawer. They are delicate and should be consumed within 2 to 3 days for the best quality.
While young, tender Chawli leaves can be eaten raw in salads, they are most commonly consumed cooked. Cooking helps break down the tough fibers and improves the bioavailability of certain nutrients like calcium.
First, discard any yellow or wilted leaves and trim away the thick, woody stems. Wash the leaves thoroughly in a bowl of cold water several times to remove any dirt or grit before chopping them for your recipe.