Tag: Waakye leaves

According to a study in *Scientific African*, waakye leaves can significantly increase the antioxidant levels in the traditional Ghanaian dish *waakye*. These leaves, derived from the sorghum plant, offer more than just their distinctive color, with a host of health benefits making them a valuable nutritional addition to any diet.

While sorghum is a versatile grain and plant with culinary uses, it naturally produces a compound called dhurrin, which can release hydrogen cyanide, especially under stressful environmental conditions. This inherent toxicity is a significant concern primarily for livestock, but it's important to understand the risks for human consumption as well.

According to scientific analysis, the leaves and leaf sheaths of *Sorghum bicolor*, the plant from which waakye leaves are harvested, contain significant levels of vital minerals. This confirms the popular belief: yes, waakye leaves do contain iron, alongside many other beneficial compounds.