New Zealand spinach is an annual, spreading herb growing to
50 centimeters high. . Leaves are succulent, triangular to oval in shape, 3 to
6 centimeters long and 2.5 to 4.5 centimeters wide. The flowers are small and yellowish
Recent introduction to the Philippines.
Extensively cultivated in the Baguio area.
Leaves, stems, tops and seeds.
Excellent source of vitamin C, E, K and nitrates.
Contains saponins, including oxalic acid.
Shoots contain much saponin.
Considered antiscorbutic, anticancerous.
Juice of leaves and stems considered tonic, diuretic, laxative, depurative.
Raw leaves as salad are digestive and cleansing of the GI tract; also
calmative and appetizer.
A common vegetable.
Leaves and tops eaten as spinach.
Excellent source of calcium, phosphorus, iron, and vitamin B.
Used for pulmonary and intestinal afflictions.
Gastrointestinal complaints and fatigue.
Used for scurvy and anemia.
Useful for suppressed menses, anthritis, intestinal catarrh, and diarrhea.
Seeds in infusion are laxative in dose of 30 grams in 1 liter of water.
In Brazil, used as an
antiscorbutic and for treatment of pulmonary and intestinal afflictions.
Other possible benefits
Consumption of fresh leaves associated
with decreased risk of stomach cancer.
May have hypoglycemic effects.
Formation of insoluble oxalate crystals of concern in patients with
Contains vitamin K and might alter coagulation therapy.
Of the 100 methanol extracts from spices studied, hop, stevia, cinamon,
tumeric, mate, mint, New Zealand spinach, watercress, tomato and radish seedling showed marked inhibition of inflammatory
activity induced by TPA in mice.
• Microbial Contamination of Organic Vegetables:
Study was an investigation on the microbiological quality of organic vegetables, and whether the use animal manure with liquid foliar biofertilizers resulted in microbial contamination.
• Effects of Blanching, Freezing and Freeze-Storage on Shoots and Leaves:
Study showed significant losses with blanching on total protein, L-ascorbic acid among others. Freezing for 3, 6, and 9 months did not have statistically significant effect on preservation of chemical components.