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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, it will stay fresh for 2 to 3 days.
No, they are different species. Malabar spinach has thicker, heart-shaped leaves and a slightly mucilaginous (slimy) texture when cooked.
You can, but the texture will become very soft and watery. It is best used in soups or stews after freezing.
Regular spinach, Swiss chard, or Bok choy are the best alternatives, though they lack the signature thickness of Malabar spinach.
Avoid overcooking and do not add too much water. A quick stir-fry over high heat is the best method to maintain texture.
Yes, the stems are crunchy and highly nutritious. They should be cooked slightly longer than the leaves.
Yes, it is a good plant-based source of iron, providing about 1.2mg per 100g serving.
Yes, it is highly recommended due to its high folate (Vitamin B9) content, which is crucial for fetal development.
It has a mild, slightly peppery flavor with a hint of citrus and a succulent, smooth mouthfeel.
cooked malabar spinach is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
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