Vinespinach

Nutrition per ~85 g · ¾ cup chopped

Vitamins

Minerals & other

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 77.

Less a 2.0 anti-nutrient penalty (high oxalates).

What it feeds primary sources only

Systems

Pathways

Overview

Vinespinach, also known as Basella alba or Indian spinach, is a tropical climbing plant with succulent leaves commonly used in Asian and African cuisines. Despite its name, it is botanically unrelated to common spinach. This vegetable delivers exceptional micronutrient density at only 19 calories per 100g, with standout levels of vitamin C (102mg per 100g), potassium (510mg), and folate (140mcg). The vitamin C content supports immune function and collagen synthesis, while the potassium-to-sodium ratio (21:1) is favorable for cardiovascular health and blood pressure regulation. Vinespinach also provides bioavailable calcium and iron, making it particularly valuable for those managing mineral intake. The low oxalate content compared to common spinach means minerals are more readily absorbed. Its mucilaginous texture when cooked suggests the presence of polysaccharides that may support digestive health. The folate content is especially relevant for aging populations, as adequate folate supports homocysteine metabolism and cognitive function. Regular consumption of vinespinach aligns with dietary patterns associated with reduced cardiovascular disease and all-cause mortality risk in longevity studies.

Health benefits 5

Pairs with

• Pair with citrus fruits (lemon, orange) because added vitamin C enhances non-heme iron absorption from vinespinach by 3-4 fold through acidification
• Combine with olive oil or avocado because fat-soluble vitamin A (400 IU) requires lipid transport for intestinal absorption and lymphatic delivery
• Serve with legumes (lentils, chickpeas) because vinespinach's vitamin C amplifies plant-based iron bioavailability, creating a complete micronutrient-rich meal
• Add to bone broth-based soups because the potassium and folate complement broth's collagen and amino acids for comprehensive joint and cognitive support
• Pair with allium vegetables (garlic, onions) because organosulfur compounds may have synergistic anti-inflammatory effects with vinespinach's antioxidants

In the kitchen

• Select firm, bright green leaves without yellowing or slime; store in a breathable container in the refrigerator for up to 5-7 days to preserve vitamin C
• Consume lightly steamed or briefly sautéed rather than boiled to retain water-soluble vitamins; cooking reduces volume without significantly degrading folate
• Include vinespinach in raw salads when possible, as raw consumption preserves 100% of heat-sensitive vitamin C while maintaining folate content
• Use vinespinach as a base for green juices combined with citrus to maximize both nutrient density and absorption of iron and folate
• For individuals taking anticoagulants, maintain consistent intake rather than avoiding, as the vitamin K content is lower than common spinach and consistency prevents dietary-drug interactions

When to eat it anytime

Vinespinach contains no compounds requiring specific digestive timing and provides micronutrients supporting both metabolic activity and recovery throughout the day; inclusion at any meal optimizes daily micronutrient targets

Fasting-compatible

Can be consumed during intermittent fasting windows as a zero-calorie micronutrient source; the 19 calories and minimal macronutrients preserve metabolic flexibility benefits