How to eat sweet potato vines

Sweet potatoes can be said to be a treasure from head to toe, mainly because sweet potatoes themselves can be eaten directly, and sweet potato seedlings can also be used as pig food. More importantly, the tender part of the sweet potato vines can also be used as a vegetable. As summer approaches, sweet potato vines can be seen in many vegetable stores. In fact, the taste of sweet potato vines is also very good. When eating sweet potato vines, you can learn the following preparation methods.

1. How to eat sweet potato vines

Prepare ingredients: sweet potato vines (200g), oil (appropriate amount), salt (appropriate amount), green peppers (3), soy sauce (appropriate amount)

Practical process

1. Remove the leaves from fresh sweet potato vines, wash and set aside;

2. Remove the stems of green peppers and wash them;

3. Cut into thick sections for later use;

4. Heat the oil and add the sweet potato vines and stir-fry;

5. Stir to make it absorb the oil evenly;

6. Add appropriate amount of salt to taste, pour in green pepper and stir-fry together;

7. Add appropriate amount of soy sauce for seasoning and stir-fry quickly.

2. Sweet potato leaves are rich in nutrients

It is emerald green, tender, fragrant, smooth and refreshing. Its content of most nutrients is higher than that of spinach, celery, carrot, cucumber, etc., especially carotenoids, which is 3 times higher than that of ordinary carrots and more than 600 times higher than that of fresh corn, taro, etc.

Sweet potato sprouts are rich in nutrients. Every 100 grams of sweet potato vines, the top 10-15 cm, tender leaves and petioles are collectively called stems. The stem tips of sweet potatoes are rich in protein, carotene, vitamins, iron and calcium. According to laboratory analysis, the crude protein quality of the stem tip is 21.1%-15.1% of the dry weight, which is comparable to that of pork and beef. The protein content of stems, leaves and stem tips is 2.7%, the carotene content is 5580 IU/100 g, the vitamin C content is 41.07 mg/kg, the calcium content is 74 mg/kg, the iron content is 4 mg/kg, the vitamin B1 content is 3 mg/kg, the niacin content is 6 to 10 mg/kg, and the B6 content is 2.1 mg/kg.

3. Nutritional value of sweet potato vines

(1) High fiber content.

(2) Rich and diverse nutrients.

(3) It strengthens children’s eyesight and has an appetite-stimulating effect.

(4) It is high in iron and low in oxalate, which facilitates absorption.

(5) Stewing sweet potato leaves in chicken soup can help with lactation.