The immature seed pods, called “drumsticks”, are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a curry until soft. The seed pods/fruits, even when cooked by boiling, remain high in vitamin C (which may be degraded variably by cooking), and are also a good source of dietary fiber, potassium, magnesium, and manganese.
Nutritional Values
The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein. When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked drumstick leaves are considerable sources of these same nutrients. Some of the calcium in drumsticks leaves is bound as crystals of calcium oxalate. Oxalate levels may vary from 430 mg/100g to 1050 mg/100g, compared to the oxalate in spinach (average 750 mg/100g). The leaves are cooked and used in ways similar to spinach, and are commonly dried and crushed into a powder for soups and sauces.
Ingredients
Drumsticks
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