destroys the stinging hairs as well as toxins found in the raw plant. Chaya is one of the most productive green vegetables. Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants, however, raw Chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. In this, Chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten. Cooking in aluminum utensils can result in a toxic broth, causing diarrhea, so aluminium cookware should be avoided. Young Chaya leaves and the thick, tender stem tips are cut and boiled as a spinach. It is a tasty vegetable and is exceptionally high in protein, calcium, iron, and vitamin A. In fact, levels of Chaya leaf nutrients are twofold to threefold greater than any other land-based leafy green vegetable. Chaya leaves have a possible antidiabetic effect. Traditionally, leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid in which the leaves are cooked may be safe for consumption also, as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking. Cultivars There are four well known cultivars, 'Picuda', 'Estrella', 'Chayamansa', and 'Redonda' as stated in Taxonomy. Cultivars 'Estrella', 'Redonda', and 'Chayamansa' cannot produce seeds or fruit due to unviable pollen, while cultivar 'Picuda' and other cultivars can. These cultivars do not have many urticating hairs compared to other cultivars and the wild type of the species, therefore they are more present in culinary use. References Other sources External links Chaya - NUS Community, Bioversity International Chaya: characteristics, properties, cultivation, care, recipe - Warbleton Council Trees of Guatemala aconitifolius Plants described in 1923 Flora of the Yucatán Peninsula Tropical agriculture Leaf vegetables Mexican cuisine