Mag Calories

Separate the Mag leaves and swish them in a bowl of cold water, then lift them out so grit stays behind. Repeat with fresh water until no sediment remains, and dry the leaves before storing or serving.

Keep unwashed, dry Mag in the refrigerator’s crisper drawer, loosely wrapped in a paper towel inside a bag with some airflow. Use it while the leaves are firm and fresh; discard leaves that turn slimy or develop an off smell.

Yes. Blanch Mag briefly, cool it promptly in cold water, drain it well, and freeze it in portions. Frozen leaves become soft after thawing, so they work better in soups, sauces, and cooked dishes than in salads.

Yes, tender Mag stems are edible. If the stems are thick or fibrous, chop them smaller and start cooking them before adding the leaves, which wilt much faster.

Wilt washed Mag in a pan, let excess liquid evaporate, then pour in beaten eggs and cook until set. Add the leaves in batches if needed; they shrink considerably as they cook.

Yes, fresh Mag can be blended into a smoothie. Wash and dry the leaves first, then blend them with fruit and a liquid; their mild leafy taste pairs well with sweeter ingredients.

Mag leaves contain plenty of water, which is released as they heat, so their volume drops quickly. Add the leaves in stages to a wide pan and avoid overcrowding it for more even cooking.

Mag provides plant-based iron, but the body absorbs this type less readily than iron from meat or fish. Eating Mag with a vitamin C source, such as citrus or bell pepper, can improve iron absorption.

Mag contains oxalates, which can contribute to calcium oxalate stones in susceptible people. If you have had these stones, ask your healthcare professional how Mag fits your diet; boiling and discarding the water can reduce some soluble oxalate.