This is how sweet potato vines can become more delicious

In ancient times, many people would eat sweet potato vines, which refers to the leaves and stems of the sweet potato after it grows. These are edible and rich in nutritional value. Sweet potato vines are also called sweet potato vines. They can be used for cooking and making soup. They are extremely nutritious, fragrant and refreshing. They are rich in nutrients, delicious and easy to digest, and can also help the human body promote the absorption of qi and blood.

Prepare the 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 pieces for later use;

4. Heat the oil, 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, add green pepper and stir-fry together;

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

Sweet potato leaves are rich in nutrients, green and tender, fragrant and refreshing. The content of most nutrients in them is higher than that in spinach, celery, carrots, cucumbers, etc., especially carotenoids, which are 3 times higher than ordinary carrots and more than 600 times higher than 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.

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 contains high levels of iron and low levels of oxalate, which facilitates absorption.

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