Kangkong [Scientific Name: Ipomoea aquatica Forsk., also Ipomoea reptans Poir]
Whether it is from the pond or from the garden, kangkong is a commonly used food plant in Asia. Folkloric data indicate that the plant is a general tonic for neuralgia and other nervous diseases and can be used as poultice for skin ulcers. We enjoy this vegetable in our “sinigang” or just stir-fried with garlic and tofu, as with any other vegetable that we consume, kangkong should be washed thoroughly before cooking.
This vegetable is rich in iron and is also relatively rich in S-methyl methionine (so-called Vitamin U – this is pseudovitamin) and is used traditionally to treat gastric and intestinal disorders. S-methyl methionine is a substance that strengthens the cell membrane and overall immune system. It was also reported that S-methyl methionine can act as a hypolipidemic agent or lowers our cholesterol/fat in our blood. Kangkong has also been found to have insulin-like properties, acting as an anti-hyperglycaemic agent.
Whether it is from the pond or from the garden, kangkong is a commonly used food plant in Asia. Folkloric data indicate that the plant is a general tonic for neuralgia and other nervous diseases and can be used as poultice for skin ulcers. We enjoy this vegetable in our “sinigang” or just stir-fried with garlic and tofu, as with any other vegetable that we consume, kangkong should be washed thoroughly before cooking.
This vegetable is rich in iron and is also relatively rich in S-methyl methionine (so-called Vitamin U – this is pseudovitamin) and is used traditionally to treat gastric and intestinal disorders. S-methyl methionine is a substance that strengthens the cell membrane and overall immune system. It was also reported that S-methyl methionine can act as a hypolipidemic agent or lowers our cholesterol/fat in our blood. Kangkong has also been found to have insulin-like properties, acting as an anti-hyperglycaemic agent.
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