Health Benefits of Alugbati (Malabar Spinach): The Many Health Benefits of Alugbati or Malabar Spinach

You might be wondering what are the health benefits of alugbati ...

Alugbati or Malabar spinach is actually a succulent vegetable, especially the young shoots. It can grow abundantly on its own. The plant flowers naturally during a short-day period thus seed production is fast. The leaves are fleshy and round, and can replace spinach. Basella rubra, the edible species, has red flowers and purple stems. The fruit is fleshy and turns purple when mature.

The plant is rich in saponin, iron and Vitamins A (510 IU per cup of alugbati), B and C and is a rich source of soluble fiber, which helps digestion. Saponins act as phytochemicals, which can fight off cancer. The red variety of alugbati is a good source of xanthones, an antioxidant. A cup of alugbati has only 10 calories and less than 0.5 g of fat. It also has 55 mg of calcium, 113 mg of potassium and 50 mcg of folic acid. Folic acid, which is also called folate, is one of the B vitamins that are critical for childbearing women. It helps them prevent birth defects on the neural tube, e.g., spina bifida.

When overcooked, alugbati is slimy, which gives soups and stews a thick texture.

Cooked roots are used to treat diarrhea while cooked leaves and stems can serve as mild laxative, especially in kids and pregnant women. The decoction from the leaves is also mixed with sugar and used for catarrhal difficulty in children. In treating the latter, crush two leaves and apply as a poultice two times a day. Similarly, the sap is also applied to acne to prevent inflammation. It also soothes headaches. When mixed with butter, it can be applied on burns and scalds. The flowers can be used as antidote for poison while a poultice made from the roots is applied to swellings.