Graded before sale
Sorrel (Gongura)
bunch, about 8 oz · Hibiscus sabdariffa
$2.49/ bunch
In 2 hours
Sour sorrel leaves on red stems: the leaf behind Andhra's gongura pachadi.
Origin
—
Inspected
Every crate
Kept at
45°F (7°C)
Ripen · keep · enjoy
- As it leaves us
- Young leafy tips, cut the day before and kept cool. Soft, fresh green-to-reddish leaves on red stems, with a sharp sour taste; wilted or yellowing leaves have lost their tang.
- At home
- Loosely wrapped in the fridge; cook within two or three days. Gongura pachadi keeps far longer than the leaves do.
- Enjoy by
- Within 3 days of delivery
Roselle is planted in spring; the leaves are cut through summer until it flowers as the days shorten in October.
Nutrition & health sheetPer 100 g of the edible part▾
- 36kcal
- Calories
- 1.9g
- Protein
- 8.7g
- Carbs
- 1.1g
- Fat
- 4.6g
- Fibre
Vitamins & minerals
- Vitamin K433 µg361%
- Manganese2 mg88%
- Vitamin A440 µg49%
- Iron7.7 mg43%
- Vitamin C30 mg33%
Percentages are of an adult’s daily value, per 100 g.
Good for
- Iron — needed to make red blood cells
- Bones — vitamin K and manganese
- Eyes — beta-carotene and lutein
Very high in vitamin K: anyone on warfarin should keep the amount they eat steady rather than sudden.
Strip the leaves from the stems and cook them down with chillies for gongura pachadi; the sourness is the point.
Nutrition information from standard reference data, not medical advice.
Good with
PachadiMutton curryDal
