Gongura comes in two varieties, green stemmed leaf and red-stemmed. Gongura is a plant, Roselle, grown for its edible leaves in Fiji and other countries like India. These leaves are used in south-central Indian cuisine to impart a tart flavour. Gongura is a leafy vegetable and has very distinctive sour taste. Gongura has many medicinal properties. It is rich in iron, sodium and phosphorus and chlorophyll. They help in increasing haemoglobin levels in the body and benefit the anaemia patient. It is a wonderful herb that can be used in cooking. Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of vitamin C, antioxidants, calcium, zinc and vitamin A.