Asians and Africans consider sweet potato leaves to be a common vegetable that they have eaten for hundreds of years. Due to its high nutritional value, recently, the United Nations Asian Vegetable Research and Development Center listed sweet potato leaves as a high-nutrition vegetable variety.
In recent years, sweet potato leaves have become popular in Europe, the United States, Japan and South Korea. The United States lists sweet potato leaves as astronaut vegetable, while Europeans regard them as “longevity vegetables”.
Sweet potato leaves are an excellent source of mucoprotein, in addition, the antioxidant of sweet potato leaves is 5 to 10 times higher than that of ordinary vegetables.
The combination of mucoprotein and antioxidants can effectively remove harmful free radicals, strengthen immune system, protect cells, and delay the aging process of cells.
Not only are sweet potato leaves low in calories with just 30 calories per 100 grams, but also an important source of dietary fiber, various vitamins, and minerals.
Sweet potato leaves can be eaten raw or cooked. Raw sweet potato leaves have a slight bitterness but subdued, while cooking releases a mild, sweet taste.
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