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, molokhia develops a unique slimy texture that many people enjoy.

Egyptian spinach is a 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 rich in dietary fiber, with soluble dietary fiber making up about 30% of its total content.
The characteristic slimy texture of Egyptian spinach is due to its soluble dietary fiber. Soluble dietary fiber slows down the rate at which nutrients are absorbed in the small intestine, and has the effect of suppressing the rise in blood sugar levels after meals. Additionally, Egyptian spinach contains polyphenols such as chlorogenic acid, which are high in antioxidants.
Since Egyptian spinach contains a lot of fat-soluble vitamins, its absorption rate into the body is increased when it is cooked with fats and oils or eaten with foods that contain fats and oils.

To prevent drying, store molokhia in a plastic bag in the refrigerator. It can be kept fresh for 1–2 days in the fridge.

Molokhia is a valuable vegetable that can grow in desert conditions and has been consumed in Arab countries for over 5,000 years. In Egypt, molokhia is called "the king's vegetable," and it is said that Cleopatra herself enjoyed it.