Sweet potato vine effects

Sweet potato vines are also called sweet potato leaves. During the growth process of sweet potatoes, in addition to the fruits, the rhizomes and leaves are all edible. This is because sweet potato vines can improve the body's absorption of nutrients, enhance qi and blood recovery, and also supplement vitamins and trace elements, which can be said to be of great benefit to the body. Sweet potato vines are also widely eaten in daily life, such as making porridge and cooking.

Sweet potato leaves, which are the tender leaves at the top or both sides of the aboveground sweet potato stems, can be harvested in all seasons in the south.

Common sweet potato leaves include chicken claw-shaped, five-claw-shaped, heart-shaped, etc. The petioles are blue, green, and purple. Tests on sweet potato leaves have shown that every 100 grams of fresh sweet potato leaves contain 2.28 grams of protein, 0.2 grams of fat, 4.1 grams of sugar, 16 milligrams of the mineral potassium, 2.3 milligrams of iron, 34 milligrams of phosphorus, 6.42 milligrams of carotene, and 0.32 milligrams of vitamin C. Compared with common vegetables, its content of minerals and vitamins is superior, and its carotene content is even higher than that of carrots. Therefore, the Asian Vegetable Research Center has listed sweet potato leaves as a high-nutrition vegetable variety, calling it the "Queen of Vegetables." In recent years, there has been a "sweet potato leaf fever" in Europe, America, Japan, Hong Kong and other places. Foods made from sweet potato leaves are even served on the tables of hotels and restaurants. Various varieties of sweet potato leaves are now sold in the market. Sweet potato leaves have become a delicacy for modern people. The nutritional value of sweet potato leaves: Sweet potato leaves have health functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxifying, and preventing and treating night blindness. Regular consumption can prevent constipation, protect eyesight, keep the skin delicate and delay aging. The "Compendium of Materia Medica" also records that sweet potatoes "cool blood and promote blood circulation, relax the intestines and stomach, relieve constipation, and remove old blood stasis and internal toxins.

"It is especially suitable for people with chronic constipation. You can also use 250 grams of fresh sweet potato leaves, add oil and salt to cook and eat it all at once. Eat it once on an empty stomach in the morning and evening. It is suitable for people with dry stools. A folk proverb says: "Each meal has sweet potatoes, and you will be full." The nutritional value of sweet potato leaves How to eat sweet potato leaves: There are many ways to eat sweet potato leaves, which are briefly introduced here. No matter which way you eat it, it can give people a feeling of freshness, smoothness, fragrance and deliciousness.

1. Sweet potato leaves with garlic: Wash the tender sweet potato leaves and stems, blanch them in boiling water, remove them from the pot, rinse them with cold water, and cut them into sections. Peel and mash garlic. Place the wok on the fire, heat vegetable oil to 40% hot, add minced garlic and stir-fry until fragrant, add tender sweet potato leaves and stems and stir-fry, add fresh soup, refined salt, and rice wine and stir-fry until well-flavored, add MSG and sesame oil, sprinkle with the remaining minced garlic and mix well.

2. Oyster sauce sweet potato leaves: Remove the old stems of the sweet potato leaves and rinse them with clean water; cut the red pepper into

Shred the garlic; flatten and peel the garlic; mix 1/2 tablespoon cornstarch with 3 tablespoons water to make cornstarch water; boil the water in the pot, add 1 tablespoon salt and 2 tablespoons oil, put in the sweet potato leaves and blanch them until the leaves are soft, remove them and drain the water; heat the pot for 3

tbsp oil, sauté garlic and red pepper shreds over low heat, pour in 1 cup of water; add 3 tbsp oyster sauce, 1 tbsp rice wine, 1/3 tbsp sugar and 1/5 tbsp salt, mix well and boil, pour in cornstarch water to thicken; add the blanched tomato

Stir-fry the potato leaves evenly and serve. 3. Sweet potato leaves stewed with winter melon: 60 grams of fresh sweet potato leaves, 100 grams of winter melon, stew and serve. It is mainly used to treat diabetes mellitus with dryness and heat in the lungs and stomach, thirst, excessive drinking, dry mouth and tongue, thin body and frequent hunger, red edges and tips of the tongue, dry yellow tongue coating, and rapid pulse. 4. Stir-fry the sweet potato leaves with shredded pork. It tastes fragrant, sweet and has a unique flavor. 5. Cook sweet potato leaves in soup or add them to porridge. 6. Cook with peanut flour or bean flour to make tofu residue. 7. Take the fresh and tender leaf tips, blanch them in boiling water, and then use sesame oil, soy sauce, vinegar, chili oil, mustard, ginger juice and other seasonings to make a cold dish. It looks green and can whet your appetite.