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Alugbati is actually known as Malabar spinach, Indian spinach or vine spinach in most other countries, but it isn't actually a kind of spinach. But when you cook it up, it tastes very much like spinach, which is why people consider it to be a great alternative to the leafy component. 

Alugbati is a leafy green plant that is most commonly consumed in warm regions of the world. This vegetable is similar to spinach — so much so that it's often referred to as Malabar spinach. Like spinach, alugbati contains a variety of different nutrients, antioxidants and phytonutrients.

Moreover, Alugbati is a fantastic source of calcium, zinc, magnesium and iron. But the vitamins and minerals don't end there. This ingredient also possesses a great deal of dietary fiber, which can help slow down sugar absorption in your blood. This makes it a good preventive measure for diabetes.

Alugbati can be treated like regular spinach or chard. You can eat it baked, boiled, fried, sautéed or steamed. It goes well with salads, smoothies and stews. This plant can even be used in curries or coated in batter and fried.