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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
The leaves contain sulfur compounds that are released when the leaves are crushed or bruised, giving them a distinct skunk-like odor.
No, the strong odor mostly disappears during the cooking process, leaving a mild, earthy flavor.
Look for vibrant green leaves that are firm and free from yellowing or dark spots. Smaller, younger leaves are generally more tender.
While they can be eaten raw in small amounts, they are almost always cooked or made into a paste due to their strong raw scent.
There is no exact flavor substitute, but for texture in fritters, you can use spinach or betel leaves, though the medicinal properties will differ.
When consumed in culinary amounts, they are generally safe, but excessive consumption may cause digestive upset in sensitive individuals.
In Ayurveda and TCM, they are used to treat intestinal issues, inflammation, and to improve vitality.
Freezing is not recommended as the leaves are delicate and will become mushy; it is better to use them fresh or dry them.
Common dishes include 'Gandal Bada' (fritters), herbal soups, and medicinal chutneys in South and Southeast Asian cuisines.
skunk vine leaves is a versatile ingredient found in cuisines around the world. With 42 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
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