Malabar spinach facts | Health Benefits

Malabar spinach is cultivated for its edible young shoots that are succulent which is mostly used as a vegetable or as pot herb in soup or stews. It is eaten fried in oil, boiled or as a salad. The fruits are used in China for dyeing purposes. The juice is used as cosmetic, ink and to color foods. Young leaves are used as laxative, as a treatment for sores whereas the juice of red fruit if used as eye drops helps to cure conjunctivitis. They are also planted as ornamental plants. Leaves, matured fruit, young stem and roots are the edible part of this plant. Leaves and stem are used in culinary dishes in the Southern parts of India.

Name	Malabar spinach
Scientific Name	Basella alba
Native	Tropical Southern Asia which was originated from Srilanka or India, Indonesia.
Common/English Name	Malabar spinach, Ceylon spinach, Indian spinach, Vine spinach, East-Indian spinach, Climbing spinach, Cyclone spinach, Chinese spinach and Alugbati
Name in Other Languages	Hindi: lalbachlu; Bengali: Puishak, Oriya: Poi saga, Kannada: Basalesoppu, Konkani: Valchibhaji, Tamil: KodippasaLi, Telugu: Bachhali, Marathi: Mayalu; Tulu: Basale, Filipino: Alugbati; Portuguese: Bertalha; Sinhalese: VelNiviti, Vietnamese: Mồngtơi; India: Poi; Sanskrit: Upodika; Filipino: grana; Chinese: shan tsoi; Japanese: tsuru murasa kai; Indonesian: jingga; Malay: gondola, Laotian: Phakkang; Vietnamese: mông toi; Thai: phalpang
Plant Growth Habit	Succulent, branched, twining herbaceous, perennial
Growing Climate	Warm
Soil	Fertile, moist and well-drained
Plant Size	Length: nine meters
Stem	Purplish or green, Thickness: 2-3 cm
Leaf shape and size	Fleshy, ovate or heart-shaped, glossy; Length: 3-9 cm, Width: 4- 8 cm
Leaf color	Dark green
Edible parts of the plants	Young leaves are consumed raw as a green salad. It is also boiled or steamed, boiled or cooked like spinach. Because of the mucilagenous nature, it can also be used to thicken soups and stews.
Flower	White or pink, globular; Length: 4 millimeters
Fruit shape & size	Fleshy, stalkless, ovoid or spherical, Length: 5-6 mm
Fruit color	Deep purple
Seed	Black, globose, indehiscent
Major Nutritions (Cooked)	Vitamin B9 (Folate) 50 µg (12.50%) Iron, Fe 0.65 mg (8.13%) Calcium, Ca 55 mg (5.50%) Copper, Cu 0.049 mg (5.44%) Magnesium, Mg 21 mg (5.00%) Manganese, Mn 0.112 mg (4.87%) Vitamin B2 (Riboflavin) 0.057 mg (4.38%) Vitamin B1 (Thiamin) 0.047 mg (3.92%) Vitamin A, RAE 26 µg (3.71%) Vitamin B6 (Pyridoxine) 0.038 mg (2.92%)
Health Benefits	Healthy heart Treats depression Prevent dementia Treatment for cancer Utilizes amino acids, iron and vitamin B12 Pregnancy Provides energy
Calories in 1 cup (44 gm) Cooked	10 Kcal.
Traditional uses	The plant is used as a diuretic, demulcent and an emollient. In Chinese medicine, the whole plant is used to reduce fever and counteract poison. The leaves which are bruised are applied as a poultice for ulcers. The decoction made from leaves possess a laxative properties which is helpful for constipation in children and pregnant women. The juice extracted from the plant is applied as rouge on facial skin and also used as food coloring. The plant is used in Southern India to treat Aphthae.

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