Callaloo is the Jamaica’s staple vegetable and leafy green. It is the edible leaves of the Amaranth plant? and while it almost resembles spinach, it doesn?t quite taste like it. It has a slightly bitter flavour with a wonderful nutty undertone. The most typical way it is enjoyed is as a side dish: chopped and steamed in a pot with scallions (green onion), garlic, thyme, scotch bonnet and coconut oil. Some variations include the addition of chopped okra, tomatoes, diced pumpkin or carrots. Another favourite and very popular add-on is saltfish.
Facts
Just 100 grams of uncooked callaloo covers 21% of daily calcium needs and 13% of iron? the latter particularly beneficial for anemic patients.It is rich in Vitamin A & C and low in calories.Here has also been a noted presence of lysine (an essential amino acid), vitamin E, magnesium, phosphorus and potassium? which are all exceptional in fighting free radicals.As with many fibrous plants, callaloo also aids in improving digestion and reducing cholesterol (if combined with a healthy diet and lifestyle).Besides regular consumption, it is also said that applying juice from the leaves prevents hair loss and delays the onset of premature graying.Finally, in some parts of the world, amaranth leaves have been used for oral health: great for mouth ulcers and swollen gums.The Callaloo plant is a leafy green vegetable very similar to Spinach Available all year round, it is very rich in iron calcium and vitamin B2 This wonderfully nutritious vegetable is used in soups or salads, is delicious steamed by itself or with saltfish codfish and may be used as a garnish or as an accompanying vegetable

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