• Quelites are a major source of iron in the Mexican diet.

The quelite is a vegetable that originated in Mexico. Today it is cultivated in hot-humid zones as well as in arid regions.

It is a vegetable from the herbaceous plant family. Its tender leaves and stalks are edible and have been consumed since pre-Hispanic times.

No

Nutricional Value: 

Quelites provide calcium, fiber, potassium, phosphorous, and vitamin C.

Preparation: 

For their origin and tradition, quelites continue to be a part of the Mexican diet. They can be eaten raw or cooked, and can also be added to soups.

Basic Facts: 
  • There are more than 500 species of this plant worldwide.
  • Quelites are regarded as a legacy of Mexico’s ancestral wisdom.
  • In 2009 the National Network of Quelites was created in order to reassess the cultural, nutritional, and culinary value of this green in Mexico.
  • Amaranth is a seed that comes from the quelite known as quintonil.
  • Quelites are a fundamental part of the milpa cultivation system and the Mexican diet.
Regions: 
These are the states with the highest wild greens production during 2014:
1. Distrito Federal
2. Hidalgo
3. Estado de México
4. Morelos
5. Puebla
6. Tlaxcala
7. Chihuahua
Season: 
The best season to harvest quelites is from February to November.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production