Chaya, also known as tree spinach, is a shrub that grows two to three meters high and has great health benefits, as it contains more nutritional properties than Spinach or Amaranth.

Chaya is one of the most important plants in the kitchen of the southeast of Mexico, being the base of a great variety of dishes. It is native to the Yucatan Peninsula and is usually consumed cooked, although it can also be eaten in salads and in water.

Chaya is one of the most widely used ingredients in Yucatecan cuisine. In addition to giving flavor to the dishes, it brings several health benefits by lowering triglyceride and cholesterol levels in the blood.

The local people have a great respect for these plants so it is common that before cutting some leaves, they talk to them to ask for permission before cutting their leaves. It is being said that if this request is not made, the plant will pull out its thorns and give hives to anyone who cuts its leaves without permission.

The nutrients that stand out from the chaya are iron, protein, fiber, calcium, potassium, vitamins A and C and antioxidants such as carotenoids.

By having a high content of iron this leaf can help fight and prevent anemia, as this essential mineral is required to produce hemoglobin, a protein in red blood cells that is responsible for transporting oxygen to the lungs and various parts of the body.

This herb can be taken as an infusion and it is attributed with a great hypoglycemic power, sugesting that it may work as an aid in the treatment of patients with type 2 diabetes, since it is able of lowering the glucose levels in the blood.

A study conducted in 2009, recognized the antioxidant properties of Chaya. Antioxidants are vitally important against free radicals, because they prevent premature aging, also help prevent overweight and have a high anti-inflammatory power.

Regular consumption of this plant may also help reduce cholesterol and triglycerides in the blood.

Be Well.