This leafy vegetable is adult version of Sweet Potato Leaves Baby. As compared to younger one, the taste is stronger and often preferred when making soups. However prior cooking this leafy vegetable, one may have to consider peeling off the stem's skin as it is quite "fiber-ous" (not easy to chew). It is excellent for stir-frying or noodle soups.
In terms of nutritional values, it is a rich source vitamin B, C, E and K. It also contain high levels of iron, calcium, carotene, and was ranked among the top as compared with other major vegetables. When compared with Sweet Potato (root), the leaves was found to have higher levels of Vitamin C content.
It also aids in the treatment of the following:
Also known as "Chinese Flowering Cabbage". But unlike cabbages, this leafy vegetable does not form any compact heads. It is commonly found in many local and Chinese dishes. In terms of taste, the stem is very crunchy and there is a light level of sweetness. At flowering stage, it will grow distinct yellow flowers and it is completely edible. Add in these flowers when stir frying together with your Chye Sin, they will make your dishes look better.
Also known as "Green Amaranth". It is very easy to cook and excellent for stir frying or for soups. It is a rich source of Vitamins A, B & C, and thiamine, niacin, riboflavin, plus some dietary minerals including calcium, iron, potassium, zinc, copper, and manganese. The calcium and iron level is two times higher than Spinach. Apart from it's high nutritional values, it also aids in treatment of the following:
This leafy vegetable was the younger version of Sweet Potato Leaves. As stems and leaves are more tender and dedicate, this vegetable could easily be used for stir-frying without "peeling off the skin" (and it goes really well when frying with chillies). In terms of nutritional values, it is relatively similar to Sweet Potato Leaves.