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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Maharashtrian snack where tender colocasia leaves are slathered with a tangy and spicy chickpea flour paste, rolled, steamed, and then pan-fried to crispy perfection. A delightful burst of flavors in every bite.
A savory and spicy fusion snack where tender minced mutton is slathered onto colocasia leaves, rolled, steamed, and then pan-fried to crispy perfection. It's a unique appetizer that combines the technique of Gujarati Patra with the rich flavors of Mughlai Kheema.
Crispy, savory fritters made from tender colocasia leaves coated in a spiced gram flour batter. This classic Bengali monsoon snack is wonderfully crunchy on the outside and soft inside, perfect with a cup of tea.
A delightful North Indian snack or side dish made from colocasia leaves smeared with a tangy and spicy chickpea flour paste, then steamed, sliced, and pan-fried until crisp. A unique blend of textures and flavors.
Yes, colocasia leaves are very healthy as they are low in calories (42 per 100g) and packed with essential nutrients. They are an excellent source of Vitamin A for eye health and Vitamin C for immune support, while also providing a good amount of dietary fiber.
Colocasia leaves are rich in antioxidants like polyphenols that combat oxidative stress and potassium which helps regulate blood pressure. They also contain iron, which is vital for red blood cell formation and preventing anemia.
No, you should never eat colocasia leaves raw. They contain calcium oxalate crystals which can cause severe itching and irritation in the mouth and throat; these crystals are neutralized only through proper cooking or soaking.
Per 100g, colocasia leaves provide approximately 4.98g of protein, which is relatively high for a leafy green. They are also a great source of dietary fiber, which aids in digestion and promotes a healthy gut microbiome.
Yes, colocasia leaves are keto-friendly. With only 6.7g of carbohydrates per 100g and a high fiber content, they have a low net carb impact, making them suitable for low-carb and ketogenic diets.
Start by washing the leaves thoroughly and removing the thick, fibrous veins from the back. They are traditionally prepared by layering them with a spiced chickpea flour paste, rolling them tightly, steaming them, and then slicing and pan-frying them.
Colocasia leaves have a mild, earthy flavor similar to spinach but with a slightly nuttier undertone. Their texture is heartier than most greens, allowing them to hold up well in stews, curries, and steamed dishes.
colocasia leaves is a versatile ingredient found in cuisines around the world. With 42 calories per 100g and 4.98 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 1 recipes featuring colocasia leaves with step-by-step instructions.
Browse recipes →Fresh leaves should be wrapped in a damp paper towel and placed in a plastic bag in the refrigerator's crisper drawer. They are quite delicate and should ideally be consumed within 2 to 3 days of purchase.
The itchiness is caused by calcium oxalate crystals. To prevent this, ensure the leaves are cooked thoroughly and always include an acidic ingredient like tamarind, lemon juice, or kokum in the recipe to help break down the crystals.
Yes, colocasia leaves are a natural plant-based vegetable and are both vegan and gluten-free. They are a popular ingredient in many vegetarian and vegan cuisines globally, particularly in South Asia and the Pacific Islands.
