raw borage
Also known as: borage
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Also known as: borage
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw borage is quite healthy. It's rich in gamma-linolenic acid (GLA), an omega-6 fatty acid known for its anti-inflammatory properties. It also provides significant amounts of Vitamin C, Vitamin A, and essential minerals like potassium, calcium, and iron, supporting overall immune, skin, and bone health.
Raw borage is an excellent source of Vitamin C and a good source of Vitamin A, which support immune function and skin health. It also contains beneficial minerals such as potassium, calcium, and iron. Notably, it's one of the few plant sources of gamma-linolenic acid (GLA), an omega-6 fatty acid with potent anti-inflammatory properties.
100g of raw borage contains only 21 calories and 3.06g of carbohydrates. Its low-calorie and low-carb profile, combined with its nutrient density, makes it a good addition to a weight-loss diet, helping you feel full with minimal caloric intake.
Yes, raw borage is naturally vegan as it is a plant-based vegetable. It is also naturally gluten-free, making it suitable for individuals following vegan or gluten-free diets.
With only 3.06g of carbohydrates per 100g, raw borage is considered very low-carb and can be incorporated into a ketogenic diet in moderation. Its low caloric content also makes it a suitable choice for those monitoring carb intake.
Raw borage leaves can be added to salads, sandwiches, or used as a garnish. Ensure to wash the leaves thoroughly and remove any prickly hairs, which can be done by gently rubbing them or blanching briefly if preferred, though they are often eaten raw. The flowers are also edible and make a beautiful garnish.
raw borage is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and 1.8 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 →Raw borage has a unique, refreshing flavor often described as a mild cucumber taste with a hint of oyster or saline notes. This distinct profile makes it a popular addition to salads and cold dishes, offering a crisp and slightly savory element.
To keep raw borage fresh, store it in the refrigerator. Wrap the leaves loosely in a damp paper towel and place them in a plastic bag or an airtight container. It's best consumed within a few days of purchase for optimal freshness and flavor.
While generally safe in culinary amounts, borage contains pyrrolizidine alkaloids (PAs), which can be harmful to the liver if consumed in very large quantities over extended periods. It's advisable to consume raw borage in moderation and avoid it during pregnancy or lactation, or if you have liver conditions.
Borage can be eaten both raw and cooked. While its unique cucumber-like flavor is most pronounced when raw, it can also be lightly cooked, similar to spinach, in dishes like soups, stews, or sautéed. However, cooking may diminish some of its delicate flavor and nutrient content.