Gongura leaves have dark green, finger-like leaves with a mildly astringent, bitter and refreshing acidic taste.Gongura can also be consumed raw, as a chutney, or with minimal cooking, using basic ingredients like salt, green chillies and a dash of oil.
Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A.
