The leaves are grown, harvested, and prepared as a leafy vegetable in the local cuisines of Chiapas, Oaxaca, Tobasco, El Salvador, and Guatemala. The leaves are high in iron, calcium, beta carotene, and magnesium. They can be boiled and served green, dried and used as an herb, or added to tamale dough for color and flavor.
|Dimensions||20 × 13 × 8 cm|
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