Kangkong (Water spinach) Vitamin information and Well being advantages
Choice and storage
Water spinach, also called kangkong, is usually prepared for harvesting roughly 45 days after seeding. When harvesting, choose the highest shoots whereas leaving about 2 inches of the decrease stem intact to encourage new progress for future harvests. For the perfect taste, it is really useful to reap earlier than the plant blooms.
When buying water spinach from markets, it’s obtainable in bundles of various sizes and weights. Search for bundles with deep inexperienced, giant leaves as they have a tendency to have a richer taste in comparison with these with small leaves.
Guarantee to keep away from bundles with wilted, yellowish leaves, in addition to these with indicators of harm or insect infestation.
Water spinach is prone to break if not saved correctly. To keep up freshness, wrap the leaves in damp towels and retailer them within the fridge, much like how you’ll retailer different greens like spinach.
Preparation and Serving strategies
Within the method of watercress, this leafy inexperienced additionally thrives in aquatic environments. Due to this fact, it’s important to scrub it in clear, operating water, after which soak it in salt water for about half an hour to rid it of parasite eggs and worms that thrive effectively below aquatic circumstances.
After rinsing, mop it dry utilizing a tender material or paper towel. Chop it utilizing a paring knife and trim away robust stems. Younger tender shoots could also be eaten uncooked in salads, whereas bigger leaves ought to be cooked earlier than consumption.
Kangkong greens have a really delicate, subtly candy style and a barely mucilaginous texture. Steam cooking or braising brings out their distinctive flavors and contrasts the feel between crunchy stems and succulent, moist leaves. Sauté with butter and garlic, toss with slightly vinegar, and end by sprinkling toasted sesame seeds. Boiled greens may additionally be served creamed, with cheese sprinkled on prime.
Listed below are some serving ideas:
Recent, tender kangkung shoots are excellent additions to inexperienced salads.
The younger stems and leaves could be boiled, steamed, or sautéed in oil for varied culinary makes use of, together with stews and curries.
Indonesian delicacies options “Tumis kangkung,” a stir-fry of water spinach with chilies and shrimp paste.
Finely chopped kangkung stems and leaves could be sautéed with garlic as a filling for momos (dim sum).
Kangkung serves as a wonderful substitute for different leafy greens like spinach, chard, basella, and sorrel in quite a few recipes.
Security profile
Aquatic crops like kangkong greens might carry water-borne pests, probably resulting in intestine infections similar to flukes (F. buski).
The larval levels of those trematodes, often called metacercariae, generally encyst on varied aquatic crops together with water-spinach, water chestnut, water caltrop, lotus root, and different edible greens. Consumption of uncooked, uncleansed greens might lead to signs similar to abdomen ache, diarrhea, fever, allergic reactions to larvae, and, in extreme instances of infestation, intestinal obstruction.
To mitigate dangers, buy water-spinach from respected farms that make the most of clear water for irrigation. Keep away from greens sourced from stagnant or polluted water sources.
(Medical disclaimer).
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well being advantages.
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Additional studying:
USDA Nationwide Nutrient Database.
Water spinach- pdf.
College of Hawaii at manoa-Ung Choi: Postharvest High quality-Upkeep Tips. -pdf
