1, improve constipation. For patients with constipation, sweet potato leaves are a good choice. They are rich in dietary fiber, which can promote gastrointestinal peristalsis and prevent "constipation and hemorrhoids".
2. Improve immunity. Regular consumption of sweet potato leaves can improve people's immunity. This idea is because it contains 5- 10 times more antioxidants than other vegetables.
3. Anti-cancer. Among many anti-cancer species, sweet potato leaves are also a good option, which are rich in polyphenols and can prevent cell canceration.
4. Promote milk secretion. Contains flavonoids and other substances, which can promote milk secretion.
5, strengthen vision. Rich in vitamin A, it can strengthen eyesight.
6, detoxification. Rich in chlorophyll, it can "purify blood" and help detoxify.
7. Prevent anemia. Taking 30g of sweet potato leaves every day can supplement the iron, vitamin A, vitamin C and vitamin E needed by human body for one day.
8. Prevent hypertension. Rich in potassium, it helps to control blood pressure and prevent hypertension.
The most nutritious way to eat sweet potato leaves
1, cold sweet potato leaves
Take fresh and tender leaves, blanch them with boiling water, and then add sesame oil, soy sauce, vinegar, Chili oil, mustard, ginger juice and other seasonings to make cold salad, which has a light green appearance and can make people appetite.
2. Stewed melon with sweet potato leaves
60 grams of fresh sweet potato leaves, 0/00 grams of wax gourd/kloc, stewed and served. It is mainly used for treating diabetes with lung and stomach dryness-heat, polydipsia and polydipsia, dry mouth, thin body and hunger, red tongue edge, Huang Gan coating and rapid pulse.
3, tomato fried sweet potato leaves
Stir-fry the tomato juice first, then add the sweet potato leaves and stir-fry, and finally add seasoning.
4. Stir-fried sweet potato leaves
Clean tender sweet potato leaves and stems, cut them into sections, shred ginger, heat corn oil or peanut oil, add sweet potato leaves, stir fry, add a little water, salt and mushroom essence, and finally sprinkle with sesame oil. Friends who like to thicken can thicken before cooking, so that leafy vegetables are more tender and nutritious.
5. Sweet potato leaves in oyster sauce
Remove the old stems from the sweet potato leaves and rinse them with clear water; Shred red pepper; Flatten garlic to remove clothes; Mix 1/2 tablespoons of raw flour and 3 tablespoons of clear water into raw flour water; Boil the water in the pot, add 1 tbsp of salt and 2 tbsp of oil, add sweet potato leaves and scald until the leaves are soft, and drain; Heat 3 tablespoons of oil in the pan, stir-fry garlic and shredded red pepper, and pour 1 cup of water; Add 3 tbsps of oyster sauce, 1 tbsps of rice wine, 1/3 tbsps of white sugar and 1/5 tbsps of salt, mix well and boil, and pour in cornflour water to thicken; Add the blanched sweet potato leaves and stir well. Serve.
6, garlic sweet potato leaves
Wash the tender sweet potato leaves and stems, blanch them in a boiling water pot, take them out, shower them with cold water, and cut them into sections. Peel garlic and mash it. Put the wok on fire, put the vegetable oil to 40% heat, let the garlic stir-fry until fragrant, add the tender sweet potato leaves and stems to stir-fry, add fresh soup, refined salt and yellow wine to taste, add monosodium glutamate and sesame oil, sprinkle with the remaining garlic and mix well.