ABOUT DRY AFANG LEAF (OKAZI LEAF)
The afang leaf (okazi leaf) is called Wild Spinach but most of us are familiar with its native name. The Okazi or afang leaf (Gnetum africanum) is a dark green leafy vegetable with a slight bitter taste commonly found in certain regions of Africa, Asia and South America. In Nigeria, it is commonly used to prepare delicacies such as afang, okazi and nsala soups. Vegetables have many health benefits and the afang leaf is no exception. This leaf is an excellent source of some amino acids such as glutamic acid, aspartic acid and leucine. It also contains many vitamins and minerals. Other health benefits of okazi or afang leaf include:
- Afang leaf is an excellent source of unsaturated fatty acids. Unsaturated fats make up HDL (good cholesterol)
- Okazi or afang leaf contains the amino acid glutamic acid which is important for brain function.
- It contains a good amount of iodine which is necessary for the proper function of the thyroid gland and prevent goitre.