Waterleaf (Talinum triangulare (Jacq.) Willd) is often used interchangeably with Talinum fruticosum
Waterleaf is commonly known as Ceylon spinach,
Surinam purslane, Philippine spinach, Grassé grand pourpier, waterleaf, a green leafy vegetable that is also known as Ceylon spinach, Florida spinach, Surinam Purslane, cariru, and more¹. Waterleaf is native to the Americas and the Caribbean, but it has been cultivated in many places across the world, including Nigeria².
Some of the health benefits of waterleaf are:
- It is rich in calcium, phosphorus, iron, vitamin A, and vitamin C, which are essential for bone health, eye health, blood health, and immune system²³.
- It contains dietary fiber, which helps promote digestive health and prevent constipation or bloating²³.
- It has antioxidant properties, which can protect the body from free radical damage and inflammation⁴.
- It has peripheral muscle relaxing effects, which can lower blood pressure and reduce the risk of heart disease⁴.
Waterleaf can be used for culinary purposes and is used to prepare waterleaf soup, waterleaf stew or sauce, yam, salad, and more². In southern Nigeria, waterleaf makes special Edikang Ikong and Afang (predominant in Cross River and Akwa Ibom), Mgbolodi Soup, and more¹.
However, waterleaf also has some drawbacks, such as:
- It is high in oxalate, which can contribute to kidney stones in people with kidney disorders³. Oxalate can be reduced by blanching or cooking the leaves³.
- It contains lectins, which can interfere with the absorption of micronutrients like calcium, iron, and zinc³. Lectins can be removed by cooking the leaves
