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Waterleaf has nice small pink flowers. It prefers partial shade and good water. The crunchy, tangy, nutritious leaves are high in protein and rich in Vitamins A and C as well as iron and calcium. The leaves can be eaten raw in salads or lightly cooked as a green vegetable in stir-fries. It is high in oxalic acid, so consumption should be avoided or limited by those suffering from kidney disorders, gout and rheumatoid arthritis. New research suggests it protects the liver and reduces cholesterol.