Seed - cooked[105, 171, 272]. Used as a millet[183]. The seed can be cooked whole or ground into a flour and used as a mush or porridge[257]. Young plants and shoots - raw or cooked[105, 144]. Eaten raw with rice[183].
| Composition
|
| Figures in grams (g) or miligrams (mg) per 100g of food.
|
|
|
Leaves (Dry weight)
|
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- 0 Calories per 100g
- Water : 0%
- Protein: 7.4g; Fat: 2.9g; Carbohydrate: 81.1g; Fibre: 31.3g; Ash: 8.6g;
- Minerals - Calcium: 0mg; Phosphorus: 0mg; Iron: 0mg; Magnesium: 0mg; Sodium: 0mg; Potassium: 0mg; Zinc: 0mg;
- Vitamins - A: 0mg; Thiamine (B1): 0mg; Riboflavin (B2): 0mg; Niacin: 0mg; B6: 0mg; C: 0mg;
- Reference: [ 218]
- Notes:
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We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it could succeed outdoors in many parts of this country. The following notes are based on the general needs of the genus. Prefers a rich moist soil but should succeed in ordinary garden soil[1, 85].
Right plant wrong place. We are currently updating this section.
Please note that a plant may be invasive in one area but may not in your area so it's worth checking.