The main attraction of katuk is its nutritious leaves, which are consumed as a vegetable. The leaves have a mild, nutty flavor and are often used in salads, stir-fries, soups, and curries. They can be eaten raw or cooked, and their taste has been compared to that of spinach or pea shoots. The leaves are rich in vitamins A, C, and E, as well as minerals like calcium, iron, and potassium. They are particularly known for their high protein content, making them a valuable addition to vegetarian and vegan diets. The leaves are also low in calories and rich in antioxidants.