Chaya (tree spinach) - Cnidoscolus aconitifolius - ผักชายา (phak cha-ya)

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree [in Thai: ผักชายา (phak cha-ya)], is a large, fast-growing and leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of southeastern México. We cook a "Pad Kana Chaya - Tree spinach (Chaya) with mushroom sauce" with the uppermost, tender shoots.

Characteristics

Size: Chaya can grow up to 10 feet (3 meters) tall and wide.
Leaves: The leaves are large, deeply lobed, and have a rough texture. They are green on top and purple on the underside.
Flowers: Chaya produces small, white flowers in clusters.
Fruit: The fruit is a capsule that contains three seeds.

Nutritional Value

Chaya is a good source of vitamins A, C, and K, as well as minerals such as calcium, iron, and magnesium. It is also a high-protein vegetable.

Health Benefits

Chaya is traditionally used to treat a variety of health conditions, including:

Diabetes: Chaya has been shown to help lower blood sugar levels.
High blood pressure: Chaya is a good source of potassium, which can help lower blood pressure.
Obesity: Chaya is a low-calorie vegetable with a high fiber content, which can help you feel full and eat less.

Culinary Uses

Chaya leaves can be cooked in a variety of ways, including:

Stir-fries: Chaya can be stir-fried with other vegetables and meat.
Soups: Chaya can be added to soups and stews.
Salads: Chaya can be eaten raw in salads.

Precautions

Chaya leaves contain cyanide, which is a poisonous substance. However, the levels of cyanide in chaya are very low and are not considered to be harmful when consumed in moderation. To reduce the cyanide content, chaya leaves should be boiled for at least 10 minutes before eating.

Overall, chaya is a nutritious and versatile vegetable that can be enjoyed in a variety of ways. However, it is important to be aware of the cyanide content and to take steps to reduce it before eating.