What part of water spinach is eaten?

Water spinach, also known as kangkong or swamp cabbage, is a semi-aquatic vegetable widely consumed in many parts of the world. The edible parts of water spinach include both the leaves and the tender stems.

The leaves of water spinach are typically dark green, oval-shaped, and have pointed tips. They are thin and delicate in texture, with a slightly bitter taste and a crunchy texture. Water spinach leaves are commonly used in stir-fries, soups, salads, and other culinary preparations.

The stems of water spinach are long, slender, and hollow. They are usually light green in color and have a crisp, succulent texture. Water spinach stems are often used in stir-fries, curries, and noodle dishes.

Both the leaves and stems of water spinach are rich in various nutrients, including vitamins, minerals, and antioxidants. They are particularly good sources of vitamin A, vitamin C, and iron.

In some Asian cultures, water spinach is considered a cooling food that helps balance the body's heat during hot weather. It is also believed to have medicinal properties, such as aiding digestion and relieving fever.

Overall, water spinach is a versatile and nutritious vegetable that can be enjoyed in various culinary preparations. Its distinct flavor and texture make it a popular ingredient in many cuisines around the world.