Chaya has great benefits for our body. Apparently, it helps regulate blood pressure, improves blood circulation, reduces weight, and increases calcium depots. No negatives side effects have been associated with chaya tea intake. Chaya is easy to grow and can be employed as an ornamental plant in home gardens. It is tolerant to high temperature and needs to be watered 2-3 times / week.
Chaya, also called tree spinach, is consumed as a diuretic and a stimulant for circulation and lactation, and it is believed to harden fingernails, improve vision, help lower cholesterol, prevent coughs, improve memory and combat diabetes.
Its leaves are edible cooked. In fact, it’s an outstanding green generally twice as nutritious as spinach, Chinese cabbage or amaranth. The leaves are very high in protein, calcium, iron, carotene, and vitamins A, B and C. In fact, Chaya can have 10 times as much vitamin C as the orange. There is no doubt about its nutrition, there is a bit of an issue, however, with how many Chaya there are.
- Chaya can reduce congestion and help with coughs, colds and lung issues.
- Chaya also assists in improving thyroid function.
- Chaya has protein, vitamins A,C, calcium, iron, phosphorus, niacin, riboflavin, and thiamine.
- 6 Chaya leaves
- 2 cups of water
Bring the water to a boil, then add the leaves and let the tea simmer for 10 minutes. Drink a cup of the Chaya tea 3 times a day before meals for best outcomes. You can also add the leaves in soups, salads and creams, just make sure that they’re well washed previously.
Remember that although it’s common practice in Mexico to use small amounts of the leaves raw in aguafresca, a tea-like cold drink don’t over consume the raw leaves. Chaya contains cyanogenic glycosides, a source of cyanide poisoning, so it should not be eaten raw. Boiling leaves for at least 5 minutes releases the cyanide and makes the leaves safe to eat.