Chaya

Cnidoscolus aconitifolius

leaf

Large leaves very rich in protein, iron and calcium, cooked like spinach in Maya tamales and drinks.

Origin

Yucatán Peninsula (Mexico)

Season (United States)

all year round

Preparation

Always cooked for twenty minutes, and not in an aluminum pan: raw, it releases a cyanogenic compound.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Plant iron · Calcium · Protein

Did you know?

It grows without care, even in the dry season, hence its place in every Yucatán garden.