Chewed raw as a stimulant
This is not a dish but a traditional practice of chewing raw coca leaves, primarily found in the Andean regions of South America, such as Peru, Bolivia, and Colombia. The leaves are typically dried and chewed, often with an alkaline catalyst like lime or ash, to release their active compounds. It is a centuries-old custom used to combat altitude sickness, hunger, and fatigue.
🍽️ Nutrition at a glance
The leaves themselves are very low in calories, fat, and protein, providing primarily fiber and a range of vitamins and minerals. The stimulant effect comes from alkaloids like cocaine, which is present in very low, natural concentrations in the leaf, distinct from the processed drug.
Nutrition breakdown
| Calories | 10 kcal |
| Protein | 0.5 g |
| Carbs | 1.5 g |
| Fat | 0.1 g |
| Fiber | 0.8 g |
| Sugar | 0.2 g |
| Sodium | 5 mg |
| Calcium | 60 mg |
| Iron | 0.8 mg |
| Potassium | 90 mg |
| Vitamin B2 (Riboflavin) | 0.05 mg |
| Vitamin A | 15 µg RAE |
| Phosphorus | 15 mg |
Per 5 grams (about 1 tablespoon, loosely packed) · estimated, varies by recipe
💡 What's interesting
The practice is deeply cultural and legal in its traditional form in several Andean countries, recognized as an intangible cultural heritage. Nutritionally, the leaves are a surprisingly good source of calcium, iron, and antioxidants.
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AI estimate may be inaccurate · Terms