Description

• Widely consumed in Africa nations 
• The leaf is an excellent source of aspartic acid, fiber, cysteine, proline, vitamins, sodium, magnesium, calcium, iron, zinc, potassium, copper and so many more.
• Used to make soup, stews etc 
• The green leafy vegetable is used in cooking across Africa and South America, in particular Nigerian afang soups.
• The leaves are tough(hard) and glossy and looks more like the leaves of an orange tree. It doesn’t really have a distinctive smell , but it has a slightly bitter taste