Sweet potato is a very delicious food, and there are many vendors selling baked sweet potatoes in the market. Sweet potatoes are also helpful to our health. In fact, sweet potato stalks are also a very good food choice. Eating some sweet potato stalks properly can supplement various nutrients in the body, enhance disease resistance and make the immune system function stronger. It is rich in nutrients, so you can eat some properly in your daily life.

Enhance immunity

Sweet potato stems and leaves have the functions of enhancing immunity and disease resistance, promoting metabolism and antioxidation, and have a good anti-aging effect if eaten frequently. In addition, they also have certain medicinal value, can play a diuretic role, and have a good aftercare effect on cystitis and urethritis. If you eat sweet potato again, you might as well eat its stem.

Nutritional value of sweet potato stem

According to laboratory analysis, the crude protein content of sweet potato shoot tip is 21.1%-15.1%of dry weight, which is equivalent to pork and beef. Protein of stem, leaf and shoot tip is 2.7%, carotene 5580 international unit/100g, vitamin C 4 1.07mg/kg, calcium 74mg/kg, iron 4mg/kg, vitamin b 1 3mg/kg and nicotinic acid 6-/kloc.

Cold sweet potato stalk

Ingredients: a handful of sweet potato leaves and stems, a spoonful of olive oil, chopped Chili sauce, salt, chicken essence, three cloves of garlic and a little sugar. Practice: a handful of sweet potato leaves and stems, peel off the epidermis outside the sweet potato leaves and stems, remove them from boiling water, put them into cold boiling water, and control the moisture. Then cut into small pieces, pour in a spoonful of olive oil, add homemade chopped pepper sauce, minced garlic, a little sugar, appropriate amount of salt and chicken essence and mix well.

Baked egg pieces with sweet potato stems

Ingredients: 5 eggs, salt, soy sauce, onion, starch, blended oil. Practice: sweet potato leaves, tear off a thin layer of stems by hand; Chopping sweet potato stems; Beat the eggs into a bowl, add some salt, and spread them evenly for later use; Then pour the cut sweet potato stalks into the egg liquid and stir evenly; Heat the oil in a wok and pour in the egg liquid; Cover the pot and simmer slowly; Adjust the appropriate amount of starch water, and cut the onion into chopped green onion for later use; Cut the fried egg into pieces with a spatula, and then turn it over; Pour in soy sauce and cook for half a minute; Pour in starch water, sprinkle with chopped green onion and cook until the juice is collected.