Research says that sweet potato leaves have high vitamin levels

According to foreign media reports, a recent study showed that the sweet potato leaves are rich in nutrients, vitamin B6 levels are three times more than sweet potatoes, vitamin C is five times more, and riboflavin is almost ten times more. From the nutritional point of view, this combination is similar to spinach, but sweet potato leaves contain less oxalic acid.

Although this kind of vegetable is very common, it is not valued in the United States. Most Americans do not even know that the sweet potato has leaves. Not to mention that this kind of leaf can be eaten, and it tastes very good. It is much better than Cabbage or Granddad (Chard). The chard is soft and there is no bitterness.

However, sweet potato leaves may soon be welcomed. A new analysis was published in HortScience, which showed that vitamin B6 of sweet potato leaves was three times more vitamin B than sweet potatoes, five times more vitamin C, and almost ten times more riboflavin. From the nutritional point of view, this combination is similar to spinach, but sweet potato leaves contain less oxalic acid. Oxalic acid makes spinach and Junda dishes have a stronger taste.

Although most supermarkets do not sell sweet potato leaves, they are not completely undetectable: Many farmers in the southern part of the United States cultivate sweet potatoes, and they also sell sweet potato leaves to natural food stores, Asian food stores and farmers' markets during the rich period from May to October.

Joan Norman, who sells sweet potatoes and sweet potato leaves at the One Straw Farm in Baltimore, says she likes to grow sweet potatoes because she grows a crop that can produce two crops. She will harvest the older leaves and let the young leaves and sweet potatoes grow.

Norman said that the method of cooking sweet potato leaves is like cooking spinach. Her customers like to fry the sweet potato leaves, add milk shakes, and even cook them in coconut milk. The simplest method that Norman thinks is to add garlic and olive oil until the leaves become soft.