Many people know the efficacy and effects of sweet potatoes, but do you know the nutritional value of sweet potato leaves? Today, more and more people like to use sweet potato leaves for cooking. Here's how to share the various health practices of sweet potato leaves.
Sweet potato leaves, the young leaves on the top of the stem after the ripening of sweet potatoes in autumn. The test showed that each hundred grams of fresh sweet potato leaves contained 2.28 grams of protein, 0.2 grams of fat, 4.1 grams of sugar, 16 milligrams of mineral potassium, 2.3 milligrams of iron, 34 milligrams of phosphorus, 6.42 milligrams of carotene, and 0.32 milligrams of vitamin C. Compared with common vegetables, the contents of minerals and vitamins are superior, and the carotene content is even higher than that of carrots. Therefore, the Asian Vegetable Research Center has listed sweet potato leaves as a high-nutrition vegetable variety, calling it "Queen of Vegetables."
The nutritional value of sweet potato leaves
Modern nutrition studies have found that sweet potato leaves have special flavor and rich nutrition and are incomparable to many vegetables. Vitamins C, B2, carotene, and alpha-tocopherol are abundant, and they are a good source of minerals needed by the human body. According to the analysis, sweet potato leaves contain rich carotenoids, vitamin C, calcium, phosphorus, iron, and essential amino acids, while the content of oxalic acid is very low.
Sweet potato leaves are also rich in flavonoids, which can capture the oxygen free radical "killer" that stirs up the waves in the human body. It has antioxidant, anti-oxidant, anti-inflammatory, anti-aging, anti-inflammatory and anti-cancer effects.
In addition, modern scientific research also showed that the sweet potato leaves and roots contain a lot of liquid protein, can prevent fat deposition in the cardiovascular system, maintain the elasticity of the arterial blood vessels, is conducive to the prevention of coronary heart disease, but also to prevent connective tissue in the liver and kidney Shrinkage, to maintain the lubrication of the digestive tract, respiratory tract and joint cavity. Sweet potato leaves rich in fiber can also speed up the food in the stomach, with a clean intestinal role.
Sweet potato leaf fits the crowd
suitable for majority of the people. Gastrointestinal stagnation, should not eat.
Healthy eating of sweet potato leaves
Sweet potato leaves can be freshly fried, can be soup, can be cold, but also with Lai, do stuffing, can also be salted into pickles, stored in the jar, with the food along with. Regardless of which method of eating is used, it can give people a fresh, smooth, fresh and delicious feeling. If you first scald with boiling water, then stir-fries, its taste is better. It is worth mentioning that after the peeling of its petiole, or simply frying or frying pork or making sauerkraut, it is rare and delicious.
1. Select the fresh tips of the leaves, boil them with boiling water, and mix them with sesame oil, soy sauce, vinegar, chili oil, and ginger juice, etc. to make a cool dish with a green appearance and appetite;
2, as the oil and wheat vegetables, water spinach and other vegetables, like fried with food, sweet fragrance, have a flavor.
Sweet potato leaf recipe recommendation
Garlic Sweet Potato Leaves
The tender sweet potato leaf stems are washed, put into a boiling water pot, remove and rinse with cold water, cut into sections. The garlic peeled and bred. Put the wok on the fire and put the oil on it till it is warmed up. Put the garlic on it and stir the scent. Add the stalk of the tender sweet potato and stir fry. Add the soup, salt and rice wine to taste. Add the MSG and sesame oil and sprinkle the remaining garlic. Mix well and serve.
Sweet potato stewed winter melon
Fresh sweet potato leaves 60 grams, 100 grams of melon, stew served. The main treatment of diabetes lung-heat-dry type, polydipsia thirst, dry mouth, dry thin, hunger, tongue red tip, dry yellow coating, pulse number.
Oyster sweet potato leaves
Remove old stems from sweet potato leaves, rinse with fresh water; cut red peppers into silk; garlic flat-bottomed to dress; 1-2 tablespoons of cornstarch and 3 tablespoons of water into powdered water; boil the pot of water, add 1 tablespoon Salt and 2 tablespoons of oil, put in sweet potato leaves until the leaves become soft, pick up and drain the water; Heat 3 tablespoons of oil in a hot pot, lightly stir the garlic and red pepper, pour in 1 cup of water; add 3 tablespoons Soy sauce, 1 tablespoon rice wine, 1/3 tablespoon of sugar and 1/5 tablespoons of salt, mix well and boil. Pour in the powdered water to make it thin. Add in the hot sweet potato leaves and stir well until you are ready to serve.
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