The grape leaves are one of the ingredients that are used in cuisines. Some of the worth mentioning cuisines are Albanian cuisine, Syrian cuisine, Lebanese cuisine, Bulgarian cuisine, Macedonian cuisine, and Serbian cuisine. These leaves are heart shaped and don’t have much taste to offer.
The idea of using grape leaves is to add texture to the dishes. The sponge ability of these leaves makes it an essential part of the stuffed dishes. These leaves can be stuffed with the vegetables, meats, rice and fruits. These leaves are considered as a member of flowering plant family called Vitaceae. Due to the soft structure, these leaves can be eaten in raw form and these leaves can also be preserved using multiple canning methods.
These grape leaves can provide a vitamins C, E, A, K and B6, plus niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese. There is a very low sodium and sugar found in these leaves.