Chaya, the Maya Spinach Tree

By Michelle Bradshaw  (December 2011)

Chaya is very high in vitamins and minerals, much higher than its other green, leafy cousins. Cut the leaves from your plant with gloved hands, and boil. You can add chaya to shakes, stir-frys, lasagna, or any place you would add spinach. The chaya leaves must be cooked before eating as the leaves are toxic. Chaya should be boiled for at least 20 minutes to destroy the cyanide contained within the plant.  Once cooked, chaya gives you more than three times the nutrition of other green leafy vegetables.

Eat your chaya today!

Percentages are of minimum daily requirement*

%

Chaya

Alfalfa

Spinach

Protein

8.25

3.66

2.00

Crude Fibre

1.94

3.12

2.07

Calcium

421.00

12.00

49.00

Phosphorus

63.00

15.00

30.00

Iron

11.61

5.30

5.70

Vitamin A

8.52

0.74

2.48

Vitamin B1

0.23

0.13

0.03

Ascorbic Acid

0.35

0.14

0.10



* Information provided by the Mexican National Institute of Nutrition and by Sophie Annan Jensen's "Chaya, The Mayan Miracle Plant"


Chaya


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