Vitamin A,Calcium and Iron

In other  part of the  world .Kangkong  is more appreciated  and rightly so ,for the  shoots are rich in Vitamin A.(Essential for goo eyesight  ),calcium for strong borne  and iron to help the formation of haemoglobin and strengthen  the blood.

A 100g serviing  of  kangkong leaves ,which have  mild sweet  flav our,has more  Vitamin C than orange! In addition  to this  Kangkong  contains good  amounts of potassium and sodium as well as  various  B vitamins and phosphorus  and is an excellent source of  dietary fibre.

In young leaves and shoots can be cooked  a number of ways but need to be eaten  fresh.In Penang and Ipoh,they make s a speciality dish  out of kangkong  cooked with  cuttlefish.

In the Philippines, the tender shoots are added to fish and meat  stews and crispy  Kangkong ,eaten as a snack,is made from frying the shoots in batter. In part of India the leaves are finely chopped and mixed  with grated  coconut.

In Cambodia  it is added to soup  or  mixed with minced fish,lemon  juice ,crushed  peanuts and basil,
while in Thailand it is an ingredient in stir-fries,and curries as well as eaten  in salads  with green papayas.

NOT  only can kangkong be cooked in many different ways -it can also be eaten in row  and it is widely used medicinally ,for a huge  number  of ailments,mainly as a sort of cure-all due  to its high  levels  of  anti -oxidants and vitamins or for  digestive  complaints due  to its high levels of natueral fibre.