Kangkong Leaves

Also Known As : Kangkung, Kankun, Chinese spinach, Water spinach, Nari ka saag

Technical Name : Ipomoea aquatica

Descriptions
details

Vegetarian

Taste Profile

They are tender, and the stems are crunchy, offering a slippery texture when cooked and a mild, sweet, and nutty green flavor.

Usage Tips

Kangkong leaves can be used for steaming, boiling, or stir-frying.
They can be used in curries, soups, and coated in a batter and fried to make a crispy appetizer.

Common names and forms

Nari ka saag

Description

Kangkong Leaves are medium-large sized and lanceolate or arrowhead-shaped. The smooth, long green colored leaves grow in an alternate pattern and form on hollow stems. These stems, or vines, are usually found in aquatic locations and can float on the water and hold the leaves above the water line.

Health benefits

Kangkong leaves are a good source of calcium that protects teeth by keeping the jaw bone strong.⁽¹⁾
They contain iron which makes body energetic.⁽¹⁾
They also contains magnesium which is important for bone formation.⁽¹⁾
They have copper that prevents premature aging.⁽¹⁾
Kangkong leaves also have vitamins C which lowers anxiety.⁽¹⁾

Selection Guide

Avoid those Kangkong leaves that are wilted and yellowish in color. Also avoid damaged, insect afflicted leaves.

Resource & Links

(1) https://www.specialtyproduce.com/produce/Kangkong_Leaves_11713.php

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”