Dos razones para comer chaya
En la comparación de las hortalizas nativas con las introducidas, la chaya se gana el primer lugar y la lechuga, el último. La chaya, un arbusto pariente del chichicaste, es una hoja con excepcional contenido de proteína (casi el doble que el bledo, la leche de vaca y la soya), vitamina C, calcio, fibra, carbohidratos, hierro y fósforo. Pero en Guatemala se le subutiliza y principalmente se emplea para levantar cercos y alimentar cerdos. Dos estudiantes de la Universidad Rafael Landívar desarrollaron investigaciones para introducir la chaya en la dieta del guatemalteco...http://www.elperiodico.com.gt/es/20091011/domingo/119183/
Chaya, also known as Tree Spinach, often confused with Chenopodium giganteum is a large, fast growing leafyperennial shrub, native to the Yucatán Peninsula of Mexico. The binomen is Cnidoscolus aconitifolius: The genusname coming from the Greek knido meaning nettle, and scolus, meaning thorn,[3] and the specific name means that it has leaves (folius) like Aconitum.[4] It has succulent stems which exude a milky sap when cut. It can grow to be 6 meters tall, but is usually pruned to about 2m for easier leaf harvest. It is a popular leafy vegetable inMexican and Central American cuisines, similar to spinach. The leaves must be cooked and eaten, however, as the raw leaves are toxic.
http://en.wikipedia.org/wiki/Chaya_(plant)
Mmmm amo espinaca. Esta sonidos muy rico.
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