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Yanang Leaves

Yanang leaves are edible leaves used in Southeast Asian cooking, particularly in soups and curry-like dishes.

Yanang Leaves — illustrative ingredient image

About Yanang Leaves

Yanang leaves are the leaves of a Southeast Asian culinary plant used fresh or processed as a green aromatic ingredient. They are used in soups, broths, curry-like dishes, and other regional preparations to contribute colour and flavour.

The leaves are typically dark green and slightly glossy, with a leafy texture and a distinctive herbal, green flavour. This flavour can become more pronounced when the leaves are crushed or extracted, although prepared products may differ in intensity.

Yanang leaves are sold fresh, frozen, dried, or as prepared extract. They may be pounded, blended, squeezed, or simmered; these methods change the texture and determine whether whole leaf material or mainly coloured, flavoured liquid remains in the dish.

Ingredient type
whole food

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Where yanang leaves appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for yanang leaves

Names and romanised forms to recognise on menus and labels.

English

Yanang Leaves

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Yanang Leaves nutrition & diet

Yanang Leaves nutritional value

Reference: Tiliacora triandra diels

Per 100 g of the edible portion in the named reference form.

Calories
95kcal
Protein
5.6g
Carbs
21.5g
Fat
0.9g

Per 100 g edible portion. SMILING Lao Food Composition Table (2013), hosted by FAO. Energy is the source-calculated energy; carbohydrate is total carbohydrate. Original 2013 reference values, not a current product label or a universal recipe.

Portions & preparation

Confirm the plant identity and use the intended edible leaf portion, because regional names can cover different species. Fresh, blanched, frozen, or pounded leaves are not interchangeable without matching the preparation. Soups and curry-like dishes add liquid, coconut, spices, oils, and potentially animal ingredients.

Compare the right form: Match a reference to the verified Yanang species and edible leaf form, fresh or processed, with stems and preparation state specified.

Diet considerations

Yanang leaf is described as a plant food, but its botanical identity should be verified when the regional name is used. Plain leaf preparations fit plant-based patterns; compatibility changes with fish, meat, shrimp paste, dairy, or animal stock. Curry bases and thickening mixtures may also contain cereals or other recipe-specific ingredients.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Lao Food Composition Table, SMILING 2013 — 04025 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .