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Molokahia h is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as “slimy.
- Culinary Uses
Molokahia is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew. Widely used in Egyptian cuisine,Lebanese Cuisine.
- Health Benefits
The leaves are rich in beta-carotene, iron, calcium, Vitamin C and more than 32 vitamin and minerals and trace elements. The plant has an potent α-tocopherol equivalent Vitamin E.