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:
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.
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:
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.