The leaves
of this species are edible like other American and Asian species.
It has a
significant source of protein, 16.5% of dry weight of carbohydrate, 70% dry
weight of essential amino acid, lysine,
phenylalanine, non essential amino acids.
It is also eaten raw and added to meat and fish
dishes after cooking. The leaves are used in the treatment of enlarged spleen
and sore throat. The leaves are also used in cooking some Nigerian dishes like
vegetable soup, afang soup, porridge yam, ukasi soup, achara soup.
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