Also call: Kong syin ts'ai,
Kangkong
 | DESCRIPTION
|
A vegetable with small deep green rounded leaves and zesty
flavour.
| HISTORY AND ORIGIN
|
Belongs to the Mustard family. Originated in Europe.
| BUYING AND STORAGE
|
Select fresh watercress with small leaves that are dark
green in colour. Avoid rotting and wilting. Refrigerate in a
paper towel and wrap in plastic and will keep up to 2 days.
| PREPARATION AND USE
|
Wash, can be eaten raw or cook. Use in salads,
garnishes, stir-fry or soups.
| NUTRITIONAL INFORMATION
|
An excellent source of vitamin C and A, calcium and iron.
| MAJOR NUTRIENTS |
-
-
SERVING SIZE: 100 grm
-
| * ENERGY: |
60 |
kj |
* IRON: |
|
grm |
| * PROTEIN: |
3 |
grm |
* POTASSIUM: |
500 |
mg |
| * FAT: |
|
grm |
* CALCIUM: |
80 |
mg |
| * CARBOHYDRATE: |
1 |
grm |
* VITAMIN A: |
500 |
ug |
| * DIETARY FIBRE: |
3.5 |
grm |
* VITAMIN B: |
|
mg |
| * SODIUM: |
60 |
mg |
* VITAMIN C: |
100 |
mg |
| VARIETY
|
KANGKONG: Long spear shape green
leaves with thick tuber stalks.
 COMMON: Small round shape green
leaves with thin stems.
|
