Egyptian Spinach
A green leafy vegetable known for its health benefits and unique slippery, silky texture
What is Egyptian spinach?
Egyptian spinach (molokhia, モロヘイヤ in Japanese) is a leafy green vegetable with edible young leaves and stems. Originally from Egypt, it has become a popular ingredient in Japan relatively recently. It can be quickly boiled and served as “ohitashi” (a simple Japanese dish made with boiled vegetables), chopped and added to natto (fermented soybeans), tofu, noodles, or soup. When boiled or chopped, this spinach variety develops a unique slimy texture that many people enjoy.
Nutrition facts
Egyptian spinach is a leafy vegetable rich in protein. It also contains more beta-carotene than carrots, while serving as a nutritious vegetable packed with potassium, calcium, vitamins E and C. Egyptian spinach is also abundant in dietary fiber, with soluble dietary fiber making up about 30% of its total content.
Its characteristic slimy texture is due to its soluble dietary fiber content. Soluble dietary fiber slows down the rate at which nutrients are absorbed in the small intestine, having the effect of suppressing a rise in blood sugar levels after meals. Additionally, Egyptian spinach contains polyphenols such as chlorogenic acid, which are high in antioxidants.
Since this leafy green contains high amounts of fat-soluble vitamins, its absorption rate into the body is increased when cooked with fats and oils or eaten with foods that contain fats and oils.
Storage to prevent food loss
To prevent drying, store Egyptian spinach in a plastic bag in the refrigerator. It can be kept fresh for 1 to 2 days in the fridge.
Trivia
Egyptian spinach is a remarkable vegetable that can grow in desert conditions and has been consumed in Arab countries for over 5,000 years. In Egypt, this spinach is called "the king's vegetable," and it is said that Cleopatra herself enjoyed it.
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15min
136kcal
500mg
