How it's used
Used in salads, soups, stir-fries, or baked as chips.

Dark leafy green packed with vitamin K, C, and fiber.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in salads, soups, stir-fries, or baked as chips.
Massage with lemon juice or oil to enhance absorption and reduce bitterness.
Try it in the kitchen
A fuller Mediterranean beans-on-toast breakfast: white beans simmered with tomato, mushrooms, kale, garlic and smoked paprika, finished with nutritional yeast, pumpkin seeds and hemp.
Open recipeGreek layered pasta with a deeply browned seitan, mushroom and lentil ragù beneath a silky high-protein tofu béchamel.
Open recipeA vegan take on Caesar salad - crispy seared smoked tofu standing in for croutons, over massaged kale and herbed quinoa, with a creamy cashew-caper-mustard dressing.
Open recipeA West African-inspired maafe - tomato and white bean stew enriched with peanut butter and ginger, served over brown rice and finished with crushed roasted peanuts.
Open recipeAn Ethiopian–Nordic sharing table of teff flatbread, warm berbere lentils, mild chickpea sauce, lemony greens, crisp beet-apple pickle and cool hemp cream—designed to become a generous centrepiece when scaled for four or more.
Open recipeSmoky BBQ-glazed pulled jackfruit and black beans over lemon barley and wilted kale, with a tangy yogurt-mustard drizzle.
Open recipeNutrition notebook
Calories
26kcal
Protein
2.9g
Carbs
0.3g
Fat
1.5g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.