Chaya Powder

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico. The specific epithet, aconitifolius, means "Aconitum-like leaves". It has succulent stems that exude a milky sap when cut.The leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. Up to five raw leaves can be eaten a day. To be eaten safely, the required cooking time is 5–15 minutes, with 20 minutes being recommended most often in recipes, and it should not be cooked in aluminium cookware.Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants,[10] however, raw Chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. In this, Chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten. Cooking in aluminum utensils can result in a toxic broth, causing diarrhea, so aluminium cookware should be avoided