Most scholars are of the opinion that mulukhiyah's origins lie in Ancient Egypt, namely Corchorus capsularis, which is used for food as well as for fiber.
Mulukhiyah was a known dish in the Medieval Arab w… 詳細

As used in Egyptian cuisine, molokhiyya (Egyptian Arabic pronunciation: [moloˈxejjæ]) is prepared by removing the stem from the leaves, and then chopping the leaves finely . It is mixed with garlic and coriander. The dish generally in… 詳細

The leaves are rich in folate, beta-carotene, iron, calcium, vitamin C and more than 32 vitamins, minerals and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent vitamin E. 詳細