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Saturday, November 29, 2008

Malunggay

Malunggay is one of the most popular green leafy vegetables in the Philippines. In fact, my mother planted malunggay in our backyard. We use the leaves in chicken soup, fish soup, or we just mix it in other vegetable soups. Malunggay is very nutritious food. It also cures asthma, gout, back pain, rheumatism, wounds and sores.
Here is the Nutrition and Benefits:

  • Flowers, leaves and pods eaten as a vegetable.
  • Source of calcium, iron, phosphorus and vitamins A, B and C.
  • High in HDL (high density lipoproteins); a source of amino acids, omega oils, antioxidants.
  • Comparative content: Gram for gram, 7 times the vitamin C of oranges, 4 times the calcium and twice the protein in milk, 4 times the vitamin A in carrots, 3 times the potassium in bananas.
  • 100 gms or 1 cup of cooked malunggay leaves contain 3.1 g protein, 0.6 g fiber, 96 mg calcium, 29 mg phosphorus, 1.7 mg iron, 2,820 mg beta-carotene, 0.07 mg thiamin, 0.14a mg riboflavin, 1.1 mg niacin, and 53 mg of vitamin C.
References
  1. Dr. Lydia Marero of the Food and Drug Research Institute -FNRI

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