Alias: water spinach, rattan cabbage, Ipomoea aquatica, Ipomoea aquatica, Tongxin cabbage, Heartless cabbage, Urn cabbage, Empty cabbage, Bamboo leaf cabbage.

Heat: 20 kcal (100g edible part)

Classification: vegetables, tender stems, leaves and cauliflower.

Water spinach is one of the main green leafy vegetables in summer and autumn. It belongs to Convolvulaceae, an annual vegetable with edible leaves and vines.

Water spinach has hollow stems, straight leaves, long heart-shaped leaves, long petioles, green color and tender quality.

Originated in China, mainly distributed in the south of the Yangtze River, from the end of grass to the end of autumn.

Quality requirements of water spinach: those with large leaves, green color and tenderness are preferred.

nutritive value

1. Clearing away heat and toxic materials:

Water spinach is rich in crude fiber, which consists of cellulose, lignin and pectin. Pectin can accelerate the excretion of toxic substances in the body, and lignin can improve the activity of macrophages to swallow bacteria, sterilize and diminish inflammation, and can be used to treat sores, carbuncles, etc.

2. Relaxation and cancer prevention:

A large amount of cellulose in water spinach can promote intestinal peristalsis and accelerate defecation, which has a positive effect on preventing constipation and reducing intestinal cancer.

3. Enhance physical fitness, clean teeth and prevent caries:

Ipomoea aquatica is rich in vitamin C and carotene, and its vitamin content is higher than that of Chinese cabbage. These substances help to strengthen physical fitness and prevent diseases and diseases. In addition, chlorophyll in Ipomoea aquatica can clean teeth, prevent caries and moisturize skin;

4. Reduce blood sugar:

Purple Ipomoea aquatica contains insulin, which can reduce blood sugar, and can be used as a good diet vegetable for diabetic patients.

Seasoning:

5 grams of soy sauce

5 grams of garlic

Refined salt 1 g

Monosodium glutamate 1 g

Sunflower seed oil10g

Fried spinach practice

1. Remove the old stems of water spinach, select long strips with leaves, wash and drain.

2. Heat the oil in the wok, add the chopped garlic to make it smell, add the water spinach, add a little salt and stir-fry it with high fire. When the dish is soft, add soy sauce, salt and monosodium glutamate, and take it out.