Kangkong (Water spinach) Vitamin information and Well being advantages

Choice and storage

Water spinach, often known as kangkong, is often prepared for harvesting roughly 45 days after seeding. When harvesting, decide 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 advisable to reap earlier than the plant blooms.

When buying water spinach from markets, it’s out there in bundles of various sizes and weights. Search for bundles with deep inexperienced, massive leaves as they have an inclination 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 inclined to break if not saved correctly. To take care of freshness, wrap the leaves in damp towels and retailer them within the fridge, much like how you’d retailer different greens like spinach.

Preparation and Serving strategies

Within the method of watercress, this leafy inexperienced additionally thrives in aquatic environments. Subsequently, it’s important to clean it in clear, working water, after which soak it in salt water for about half an hour to rid it of parasite eggs and worms that thrive properly below aquatic circumstances.

After rinsing, mop it dry utilizing a gentle material or paper towel. Chop it utilizing a paring knife and trim away powerful 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 gentle, 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 somewhat vinegar, and end by sprinkling toasted sesame seeds. Boiled greens might also be served creamed, with cheese sprinkled on high.

Listed below are some serving ideas:

• Contemporary, tender kangkung shoots are good 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 superb substitute for different leafy greens like spinach, chard, basella, and sorrel in quite a few recipes.

Security profile

Aquatic vegetation like kangkong greens might carry water-borne pests, probably resulting in intestine infections akin to flukes (F. buski).

The larval levels of those trematodes, often known as metacercariae, generally encyst on varied aquatic vegetation together with water-spinach, water chestnut, water caltrop, lotus root, and different edible greens. Consumption of uncooked, uncleansed greens might end in signs akin to abdomen ache, diarrhea, fever, allergic reactions to larvae, and, in extreme circumstances 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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Additional studying:

1. USDA Nationwide Nutrient Database.
2. Water spinach– pdf.
3. College of Hawaii at manoa-Ung Choi: Postharvest High quality-Upkeep Pointers. -pdf