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Health Benefits Of Thebu & Cooking Methods

We are living in a period with higher prevalence of non-communicable diseases and many of us are keen to prevent disease occurrence. The foods you take are an important part in the prevention of these diseases. As a result people are now very much interested to know about healthy foods. Eating green leaves in any form has many health benefits. Thebu Leaves (Thebu Kola) is one of those green leaves which is becoming well known for its health benefits. In this article we discuss the health benefits of Thebu Leaves and the various cooking methods that we can use to prepare Thebu for consumption.

Ayurvedic Benefits:

Thebu Leaves also known as thebu kolaYou must have already heard that Thebu Leaves (Thebu Kola) is good for diabetes patient as it can lower the blood sugar level. Other than that there are many other health benefits of this plant. According to Ayurveda Doctor S.M.A.R Senevirathna who is the director of D.B. Welagedara Ayurveda Hospital in Kurunagala, Thebu Leaves can stimulate appetite, control phlegm and bile, treat skin diseases, and control fever and cough. Ayurvedia benefits of Thebu plants are not limited to its leaves. Thebu Plant’s Root also edible and has its own health benefits. Particularly Thebu root is used in Ayurveda in treating intestinal worms, constipation, wheezing, skin rashes and it has anti-oxidant properties. Also Thebu plants are beneficial to control inflammatory conditions in liver like hepatitis and in lungs like pneumonia.

Nutritional Value of Thebu Leaves:

In 100g of Thebu leaves there are 19% Protein. Carbohydrate percentage is 44. Lipids is 4%. The fibre content of Thebu leaves is 12%. Other than these it is rich with mineral like Calcium (2%), Magnesium (2%), Sodium (2%), Potassium (1%) and many vitamins.

Cooking Methods:

We can use Thebu Leaves both as a Salad (Sambol) or Stir-Fried Greens (Mallung). Making Thebu Sambol is similar to making Gotukola Sambol. You have to finely cut the Thebu leaves and mix with grated coconut. Also little onion, green chillies and tomato add more flavour. You can spice it up with Maldive Fish, lemon Juice, Salt and Pepper. Thebu Kola can be lightly stir-fried with grated coconut and spices to make the mallung.

Now we see Thebu Leaves in the market due public awareness of its health benefits specially in controlling blood sugar.


To start with a confession, I am not a writer. But I enjoy sharing information in the Internet . I have been part of the Lanka Help Q & A site and Lanka Help Magazine from the beginning. It is always happy to get your comments, feedbacks....

5 thoughts on “Health Benefits Of Thebu & Cooking Methods

  1. I have three Thebu plants in my garden and used to make sambol once or twice a month. It taste good even though it’s bitter than Gotukola. Thanks Sandakelum for giving the nutrition values as I have in search of that information.

    1. Thanks Sandun. I used to eat when I was in Sri Lanka. My mum plucked them from the back yard bushes. As you mentioned it taste good and I think we should use tender leaves.

      Now we have a small plant on a pot here. I do not think that we would be able to eat in this winter. But if it survives the winter we may get one of that on the garden and would be able to eat a sambol from it next summer. 

      I will post a photo of that soon in this article.

  2. Im eating Thebu Kola for last 2 weeks and I see the results now ( Low blood sugar) .. it is very effective .. … Im sure , our Aurvedic medicine system will promote this more and more. 

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