Poh-pohan

Pilea melastomoides

leaf

Leaves eaten raw, among the common raw vegetables of Indonesia.

Origin

Indonesia (Java)

Season (United States)

all year round

Preparation

The leaves are rinsed and eaten raw, alongside rice, dipped in sambal.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

It is in the nettle family, but it does not sting.