1 serving (100 grams) contains 50 calories, 2.0 grams of protein, 0.5 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
119.0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47.6 mg | 2% | |
| Total Carbohydrates | 23.8 g | 8% | |
| Dietary Fiber | 7.1 g | 25% | |
| Sugars | 4.8 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 95.2 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 714.3 mg | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Nigerian vegetables
Nigerian vegetables encompass a variety of nutrient-rich leafy greens commonly used in traditional Nigerian cuisine. Popular examples include ugu (fluted pumpkin leaves), ewedu (jute leaves), spinach, waterleaf, bitterleaf, and scent leaf. Packed with essential vitamins like A, C, and K, as well as minerals such as iron, calcium, and potassium, these vegetables promote healthy skin, strong bones, and improved immunity. High fiber content aids digestion, while antioxidants help fight inflammation and support overall wellness. Nigerian vegetables are a key ingredient in soups and stews like egusi, efo riro, and banga, imparting rich flavors and cultural significance. While generally healthy, preparation methods such as excessive oil, salt, or seasoning use can reduce nutritional benefits. Consuming these vegetables fresh or lightly cooked ensures maximum health value, making them a versatile and beneficial addition to a balanced diet.
