Okinawa spinach has been known to lower cholesterol, and has even earned the nickname “cholesterol spinach”. It is rich in protein, iron, potassium, calcium, vitamin A and has many uses in traditional medicine.Very nutritious vegetable, eaten raw or cooked. Leaves and young shoot tips are steamed, used in stir-fry, tempura, stews, and soups. Overcooking it can cause it to become slimy. The leaves have a crisp, nutty taste with a faint hint of pine. In Japan, the leaves are often fried and served as tempura. It can also be steamed with rice, added in last few minutes of cooking. Young leaves have a much nicer flavour compared to the older leaves, therefore young leaves should be reserved for raw applications in salads, spring rolls and garnishes. Complimentary flavors include pork, shellfish, lamb, dairy, eggs and spices such as garlic, shallots, lemon and mustard.