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🥬 VegetableLow glycemicHigh fiberGluten free
Madimak
Madımak
Homeland
Anatolia, the Caucasus and Iran
Season
Spring
Nutrition values
Per 100 g, raw
| Energy | — kcal |
| Carbohydrate | — g |
| of which sugars | — g |
| Fiber | — g |
| Protein | — g |
| Fat | — g |
Did you know?
One of the wild spring greens gathered across Anatolia, especially around Sivas, where it is fried with onion and finished with egg. It has slender stems, small leaves and a faintly sour taste. Its gathering season in the region is short.
Consumption tip
Even natural produce may carry pesticide residues. Wash fruits and vegetables under plenty of running water and discard the outer leaves of leafy greens. A short soak in vinegar water can also help reduce residues. Where possible, prefer certified organic or good-agricultural-practice products.