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  • 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:

    • Prevent cardiovascular disease

    • Cleansing of digestive system

    • Maintain the elasity of arteries

     
  • This is the red/ purple version of Chinese Spinach, and also known as "Red Amaranth". The nutritional values are similar to the green variant ( Green Chinese Spinach), but it has a higher level of iron. It is easy for stir frying and soups. While used for soups, do note that it will leave it with a vibrant red color. For those who need natural red dye for their foods, may consider adding these leafy vegetables into it.

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  • Chye Sin 菜心

    $ 2.50

    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:

    • Laryngitis

    • Eye diseases related to heatiness

    • Urethritis

  • Carrot 萝卜

    $ 5.00
  • Also been known as "Bok Choy" or "Chinese Cabbage". But unlike cabbage, this leafy vegetable does not form "head" at the lower stem portion. The stem and leaves are light green in color, and they are widely used in Chinese cuisines.

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  • This is the red/ purple version of Chinese Spinach, and also known as "Red Amaranth". The nutritional values are similar to the green variant ( Green Chinese Spinach), but it has a higher level of iron. It is easy for stir frying and soups. While used for soups, do note that it will leave it with a vibrant red color. For those who need natural red dye for their foods, may consider adding these leafy vegetables into it.
  • Jiu Bai 九白

    $ 2.50
    Also known as "Teochew Bai / 潮州白菜". Similar to "Nai Bai", the stem is also white and leaves are dark green in color. Commonly found in local and Chinese cuisines.
  • Also been known as "Bok Choy" or "Chinese Cabbage". But unlike cabbage, this leafy vegetable does not form "head" at the lower stem portion. The stem and leaves are light green in color, and they are widely used in Chinese cuisines.
  • Nai Bai 奶白

    $ 2.50
    This leafy vegetable is mini-"Bok Choy" and is seemingly similar to smaller version of "Jiu Bai". The stem is white and leaves are curled dark green in color. Due to it's appearance, to some it is known as "milk cabbage". It is commonly found in local dishes and excellent for stir frying.
  • Chye Sin 菜心

    $ 2.50

    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.

  • Xia Bai 夏白

    $ 2.50
    This leafy vegetable is a close relative of "Pak Choy / Xiao Bai Chye" but its stem is white and leaves are light green in color. It have a unique characteristic whereby it will "shrink" substantially after being cooked. Hence, it has a very interesting nickname called as "Wife beating vegetable" or "打老婆菜“ (as the husband thought his wife have secretly eaten the vegetable after cooking it)
  • 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:

    • Laryngitis

    • Eye diseases related to heatiness

    • Urethritis

  • 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:

    • Prevent cardiovascular disease

    • Cleansing of digestive system

    • Maintain the elasity of arteries

     
  • Endive 菊苣

    $ 2.50
    This leafy vegetable contains higher amount of Vitamin A as compared to other vegetables. As Vitamin A is required for maintaining healthy mucus membranes, skin, eyesight, this vegetable is also known as "Beauty-enhancing Vegetable / 美容菜" or "Eyesight-Enhancing Vegetable / 眼睛菜". This leafy vegetable is also a good source of Vitamin B, C and minerals like manganese, copper, iron, and potassium. Besides the nutritional values, it aids in the treatment of various eye diseases:

    •  Arthritis Glaucoma

    •  Cataracts

    •  Hypertensive retinal haemorrhage

    •  Amblyopia etc…

    In addition, based on Traditional Chinese Medicine (TCM), this leafy vegetable is considered as "寒性食物". So one may have to consider adding in some ginger to reduce the “cooling” effect of endive.

  • 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.