Fatty Seeds - Green Red Leaf Bayam (Spinach)

While the Bayam might sound like an exotic vegetable, this variety of leafy greens is actually very common and ubiquitous. Most people in Asia consume it regularly and even if you’re not in Asia, you’ve probably eaten a variation of it. The Bayam a variety of the popular Spinach with pointed (instead of rounded) leaves. Commonly called the Chinese Spinach, not to be confused with water spinach (Kang Kong), there are even green and red varieties.

Bayam is also universally known Amaranth leaves from the Amarantus plant or Chinese Spinach. Because it is consumed all over the world, this leafy green goes by many names.

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Description

Flavour:

The Bayam leaves are generally sweet with a little tangy taste that makes it a great salad ingredient. The green red leaf Bayam is a more popular choice among our customers as it is sweeter, more flavourful and is touted to be more nutritious because it has more protein, calcium and phosphor than its green counterparts.

Nutritious Benefits:

Part of the reason why the Bayam is a popular vegetable all over the world is because of its inherent nutritious properties that come along with consuming it:

i) Vitamins – Like the Cai Xin and the Kai Lan, the Bayam is also rich in Vitamin A and C. Vitamin A is good for eye health and enhancing eyesight, and Vitamin C is known for building up your immune system. The Bayam is also rich in Folate, a water-soluble Vitamin B.

ii) Minerals – The Bayam also brings with it essential minerals such as Calcium, Iron, Potassium, Zinc, Copper, and Manganese. These minerals are needed for the overall health of your body.

iii) Others – Extremely high in Protein, the Bayam is a good choice for vegetarians, vegans, and especially gluten-intolerant consumers to get their daily requirement of protein. In traditional medicine, the Bayam is even used to treat dizziness and hypertension.

Consuming Bayam:

The Bayam is an excellent vegetable for stir-frying, boiling, steaming and sautéing. Because it cooks faster than the regular spinach, take care not to overcook it. The red Bayam’s color will bleed into any cooking liquid, so creative chefs love using the red colour to add a touch of flair to their dishes. However, if you don’t want the colour to seep into your dishes, you may want to cook it separately and adding to the main dish just before serving.

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