About Gongura Leaf
Gongura is a plant, Roselle , grown for its edible leaves in Fiji and other countries like India. These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed leaf and red stemmed.
Benefits
Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A.
Storage & uses
Toss the leaves in a wok or kadai with oil on medium heat for about 20 minutes or until the leaves turn dry. Remove leaves from the vessel and cool completely. Add turmeric and salt to the cooked leaves and store them in an airtight jar.
Shelf-life
Cool it thoroughly and store it in an air tight glass bottle in the refrigerator. It stays good for a month or two in refrigerator when handled carefully.
Storage tips
They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter.
Storage temperature
The Gongura Chicken (GC) was stable up to 24 hours at ambient (24 ± 1°C) and 20 days at refrigerated (4 ± 1°C) temperatures, respectively.
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