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Also known as: water convolvulus, cooked kangkong, boiled ong choy, boiled swamp cabbage, cooked river spinach, boiled morning glory vegetable, boiled water spinach
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts 2 to 3 days when stored in a sealed container.
It is not recommended as the texture becomes very soft and unappealing after thawing.
Regular spinach, bok choy, or Chinese broccoli (Gai Lan) are the best alternatives.
Look for bright green leaves and firm, hollow stems. Avoid any with yellowing leaves or slimy spots.
Naturally, it is low in sodium. If boiled in unsalted water, it remains a low-sodium food.
Wash thoroughly in multiple changes of water to remove silt or sand often found in the hollow stems.
It is particularly high in Vitamin A, Vitamin K, and Vitamin C.
The hollow stems provide a unique, crunchy texture that contrasts well with the soft leaves.
Yes, the stems are completely edible and are often considered the best part of the vegetable.
Some water-soluble vitamins like Vitamin C may leach into the water, so brief boiling (blanching) is preferred.
boiled unsalted water convolvulus is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and 2.1 grams of protein, it's a nutritious addition to many dishes.
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