Can purple sweet potato leaves be eaten?

In the 1970s when material resources were not abundant, many wild vegetables were the mainstay on family tables, providing our bodies with large amounts of vitamins and dietary fiber. Among them, sweet potato leaves are a very popular ingredient. Although few people eat it now, the leaves of purple sweet potatoes or other types of sweet potatoes are still edible and do not contain any toxins or harm.

Purple sweet potato leaves are rich in protein, carotene, vitamins, iron and calcium. 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.

Can purple sweet potato leaves be eaten?

Purple sweet potato leaves are edible. In the colorful world of vegetables, purple sweet potato leaves (sweet potato leaves) used to be the "ugly duckling" and were always discarded or used as feed. With the advancement of science and technology, continuous research in nutrition has shown that purple sweet potato leaves are very nutritious and have many medical and health benefits. Purple sweet potato leaves have been listed as anti-cancer vegetables by the medical community. Nutritionists call it "longevity vegetables" and it is known as the "Queen of Vegetables." Eating purple sweet potato leaves can enhance immune function, improve the body's disease resistance, promote metabolism, delay aging, lower blood sugar, and promote defecation and urination. Therefore, you may as well eat some purple sweet potato leaves in moderation in your life.

How to eat purple sweet potato leaves

1. Garlic purple sweet potato leaves

Ingredients: 400 grams of tender purple sweet potato leaves, 30 grams of garlic, 15 milliliters of vegetable oil, and appropriate amounts of salt, rice wine, MSG, fresh soup, and sesame oil.

Preparation: Wash the tender purple 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 the minced garlic and stir-fry until fragrant, add the tender purple sweet potato leaves and stems and stir-fry, add the 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. Stir-fried purple sweet potato leaves with sour bamboo shoots

Ingredients: 500 grams of purple sweet potato leaves, appropriate amount of sour bamboo shoots, appropriate amount of garlic.

Preparation: Pick and wash the purple sweet potato leaves, cut a small amount of sour bamboo shoots into shreds, and smash the garlic. Heat oil in a pan and sauté shredded sour bamboo shoots and garlic. Add purple sweet potato leaves and stir-fry. Stir-fry until 90% cooked, add appropriate amount of salt and stir well.