VEGGIE of the month is . . .ALUGBATI |
ALUGBATI (Bis.), LIBATO (Tag.) commonly known as Malabar Spinach, and is also known as Ceylon spinach, Vietnamese spinach (English); Saan Choy, Shan Tsoi, Luo Kai, Shu Chieh, Lo Kwai (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian), is actually a member of the Basellacea family, and not the spinach family. There are two main species of Malabar spinach - Basella alba, which has green stems with thick fleshy leaves, and Basella rubra which has red stems. It has a mucilagenous texture which makes it especially useful as a thickener in soups and stews.
Malabar spinach is similar to spinach, however this crop is a very warm-season crop unlike standard spinach grown in the Northeastern US. This crop is native to tropical Asia, probably originating from India or Indonesia, and is extremely heat tolerant. When raw, Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper. When cooked, Malabar spinach looks and taste a lot more like regular spinach. It doesn't wilt as fast, and it will hold up better when used in soups and stir-fries. Also like okra, it has a mucilaginous quality when cooked at length. Use the Malabar spinach in any recipe that calls for spinach, including all the classics; spinach soup, soufflés, quiche, omellete's, frittatas. Or just add some to a salad. ALUGBATI NUTRITION 101
The Alugbati plant is seen most often in the backyards of people in the provinces, as this is plant does not need much attention once you've planted it. Alugbati is known not only for its nutritional value, but for its medicinal values as well. Aside from being a great fiber source, Alugbati is rich in Vitamins A, B complexes, Folate and C. It is also rich in Calcium, Magnesium, Iron, Phosphorus and Sodium. Nothing is wasted from this small plant - from the roots, the stem, the leaves and sap as well. Some studies have shown that it possesses antifungal and antimicrobial effect. The leaf pulp was also shown to have a strong hypoglycemic effect in animal studies (lowers the blood sugar). the cooked roots are used to treat diarrhea, while the leaves and stems are used as a laxative (perfect treatment for those who are constipated). Roots are employed as rubefacient. ( A rubefacient is a substance for topical application that produces redness of the skin e.g. by causing dilatation of the capillaries and an increase in blood circulation.) Poultice of leaves used to reduce local swelling. Sap is applied to acne eruptions to reduce inflammation. Decoction of leaves used for its mild laxative effects. Pulped leaves applied to boils and ulcers to hasten suppuration. Sugared juice of leaves useful for catarrhal afflictions in children. Leaf-juice, mixed with butter, is soothing and cooling when applied to burns and scalds. Mucilaginous liquid obtained from the leaves and tender stalks used for habitual headaches. As an added bonus, basella rubra also has a cosmetic application. it is used by women to color their cheeks or as a dye. Alugbati contains a natural food color - anthocyanins. The pigment from the vine makes a great food coloring that's natural! So the next time you want to make juice, try the alugbati. For those who want to go into the production of this nutrituous veggie, click on the site below to help you get started: http://www.dti.gov.ph/uploads/DownloadableFiles/alugbati_prod.pdf |
NUTRITIONAL ANLYSIS OF COOKED ALUGBATI
Serving Size: 100g. Calories 23.00
Protein (g) 2.98 Fat Total (g) 0.78 Fat - Saturated (g) - Fat - Monounsaturated (g) - Fat - Polyunsaturated (g) - Carbohydrate (g) 2.71 Fiber - Total (g) 2.10 Sugar - Total (g) - Calcium (mg) 124.00 Iron (mg) 1.48 Magnesium (mg) 48.00 Phosphorus (mg) 36.00 Potassium (mg) 256.00 Sodium (mg) 55.00 Zinc (mg) 0.30 Copper (mg) 0.11 Manganese (mg) 0.26 Selenium (mg) 0.90 Vitamin C (mg) 5.90 Thiamin (mg) 0.11 Riboflavin (mg) 0.13 Niacin (mg) 0.79 Vitamin B6 (mg) 0.09 Folate - Total (mcg) 114.00 Food - Folate (mcg) 114.00 Folate - DFE (mcg_DEF) 114.00 Vitamin B12 (mcg) 0.00 Vitamin A (IU) 1158.00 Retinol (mcg) 0.00 Vitamin E (mg) - Vitamin K (mcg) - Cholesterol (mg) 0.00 USDA Nutrient Database for Standard Reference, Release 17. Nutritionanalyser.com |