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Wild edible herb, low in calories and fiber-rich
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Cilihta (70 g) has 22 calories. That works out to 32 calories per 100 g. It contains 3.6 g of carbs, 2 g of protein, 0.3 g of fat and 2.2 g of fiber. Its 129.5 µg of Vitamin K covers 108% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 70 g
22
KCAL / 70G
Carbs
3.6g
· 1% DV
Protein
2g
· 4% DV
Fat
0.3g
· 0% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 32% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 22 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 29 mg | 1% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 2.2 g | 8% |
| Protein | 2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 70 g | 22 kcal |
| 1 piece (small) | 25 g | 8 kcal |
| 1 piece (large) | 45 g | 14 kcal |
| 1 serving (small) | 90 g | 29 kcal |
| 100 g | 100 g | 32 kcal |
| 2 cup (chopped) | 140 g | 45 kcal |
| 1 serving (medium) | 150 g | 48 kcal |
| 1 serving (large) | 220 g | 70 kcal |
Calculated from 32 calories per 100 g.
Cilihta is a name used for a wild edible herb. Local names can refer to different plants, so the name alone is not enough to identify a specimen; confirm the plant’s identity before eating anything foraged.
Cook Cilihta as a leafy green: sort and wash it well, then sauté it or cook it until tender. If the leaves seem tough, briefly blanch and drain them first. Use only plants that have been reliably identified as Cilihta.
Cilihta is eaten as a leafy herb, but its flavor can vary with the plant and how mature the leaves are. Try a small amount cooked first; a bitter or unusual flavor is not a reliable way to identify a wild plant.
It is safer to cook Cilihta rather than eat it raw, especially when its identity or growing conditions are uncertain. Wash confirmed edible leaves thoroughly, and do not use raw Cilihta picked from a site that may be contaminated.
Remove damaged or tough parts, then rinse Cilihta leaves thoroughly under running water, checking for soil and debris. Wash before cooking rather than leaving the cleaned leaves wet in storage, which can make them spoil sooner.
Yes, Cilihta can be frozen for use in cooked dishes. Sort and wash the leaves, blanch them briefly, cool and drain them well, then pack them in portions. Add the thawed herb to a cooked dish rather than serving it raw.
Keep fresh Cilihta unwashed in the refrigerator, loosely wrapped, and wash it just before cooking. Discard leaves that become slimy, unusually discolored, or unpleasant-smelling; storing them wet can speed up deterioration.
You cannot confirm that a wild plant is Cilihta from its local name alone. Have it identified by someone knowledgeable about local plants before picking or eating it, and avoid harvesting from roadsides or places exposed to pollution.
Cilihta can stand in for spinach in some cooked recipes, such as sautés or egg dishes, if the plant has been correctly identified. Its flavor and texture may differ, so add it gradually and cook it until tender.
Cilihta works well in simple cooked dishes with onion, eggs, or other vegetables. These pairings let the herb remain the focus; wash and identify the plant carefully before cooking, since familiar seasonings do not make an unknown wild plant safe.
Vitamins
Vitamin K
129.5µg · 108% DV
Vitamin A
217µg · 24% DV
Vitamin C
16.8mg · 19% DV
Folate
54.6µg · 14% DV
Minerals
Manganese
0.29mg · 13% DV
Iron
1.68mg · 9% DV
Potassium ⭐
287mg · 8% DV
Calcium
84mg · 8% DV
Sodium
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 22 calories in 1 cup (chopped) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cilihta is a wild edible herb gathered in the areas where it grows and used as a leafy vegetable. Its leaves are sorted and washed well, then usually cooked rather than eaten raw; local names and ways of preparing it can vary.
Once cooked, it is tender with a fresh, grassy, green flavour. It can be sautéed with onion or stirred into eggs, and served alongside a main dish or with yoghurt. At 32 calories and 3.2 g of fibre per 100 g, it makes a light, fibre-rich addition to a meal. If you are gathering it yourself, make sure the plant has been identified reliably before eating it.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.