paleng xaak
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A simple and delicious Assamese stir-fry made with fresh spinach, potatoes, and aromatic panch phoron. This comforting side dish comes together quickly and pairs perfectly with steamed rice and dal.
A light and comforting spinach and potato curry from Assam, flavored with a simple tempering of panch phoron and garlic. This soupy dish is perfect with steamed rice for a wholesome, everyday meal.
A comforting and quick Assamese stir-fry where tender spinach is cooked with scrambled eggs and mild spices. This simple, nutritious dish, a staple in Assamese homes, comes together in minutes and is typically enjoyed with steamed rice.
Yes, paleng xaak is very healthy. It's a nutrient-dense leafy green rich in vitamins K, A, C, iron, and folate. It supports bone health, vision, immune function, and cardiovascular health, while being low in calories.
Paleng xaak is packed with nutrients. It provides Vitamin K for bone health, Vitamin A for vision, Vitamin C for immunity, and iron and folate for blood health. It also contains antioxidants like lutein and zeaxanthin, beneficial for eye protection and reducing the risk of age-related macular degeneration.
Per 100g, paleng xaak is very low in calories, containing approximately 23 calories. It offers about 2.9g of protein, 3.6g of carbohydrates, and only 0.4g of fat, making it a highly nutritious and low-energy food.
Yes, as a vegetable, paleng xaak is naturally vegan and gluten-free. It's an excellent choice for individuals following plant-based diets or those with gluten sensitivities.
With only 3.6g of carbohydrates per 100g, paleng xaak is considered low-carb and can be incorporated into a ketogenic diet in moderation. Its high nutrient density makes it a valuable addition to low-carb eating plans.
Paleng xaak can be cooked similarly to spinach or other leafy greens. It can be stir-fried, sautéed with garlic and oil, added to soups, stews, or curries, or blanched and served as a side dish. Cooking helps reduce its volume and can enhance nutrient absorption.
Paleng xaak has a mild, slightly earthy, and subtly bitter taste, often compared to spinach or mustard greens. Its flavor is generally palatable and blends well with various spices and ingredients, making it versatile in cooking.
paleng xaak is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 2.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While typically cooked, paleng xaak can be eaten raw, especially when young and tender, in salads or smoothies. However, cooking can make its nutrients more bioavailable and reduce any potential bitterness.
To keep paleng xaak fresh, store it unwashed in a plastic bag in the crisper drawer of your refrigerator. It typically lasts for 3-5 days. Wash it thoroughly just before use.
Fresh paleng xaak will have vibrant green leaves that are crisp and firm. Avoid leaves that are yellowing, wilting, slimy, or have a strong, unpleasant odor, as these are signs of spoilage.
