Can I eat sweet potato leaves during confinement?

You can eat sweet potato leaves during the confinement period, mainly because sweet potato leaves contain a lot of fiber, which can promote our gastrointestinal digestion. Moreover, eating sweet potato leaves during the confinement period can enhance immunity and promote metabolism, which is helpful for removing stretch marks. You can learn about the nutritional content of sweet potato leaves and the benefits of eating sweet potato leaves during confinement in this article.

Nutritional content of sweet potato leaves

Every 100 grams of fresh sweet potato leaves contains 2.28 grams of protein, 0.2 grams of fat, 4.1 grams of sugar, 16 milligrams of mineral potassium, 2.3 milligrams of iron, 34 milligrams of phosphorus, 6.42 milligrams of carotene, and 0.32 milligrams of vitamin C.

Can sweet potato leaves be eaten during lactation?

Sweet potato leaves can be eaten during lactation. Breastfeeding mothers need to ensure a balanced intake of multiple nutrients. Most nutrients in sweet potato leaves are higher than those in vegetables such as spinach and celery. In particular, the carotenoids are 3 times higher than ordinary carrots and more than 600 times higher than fresh corn and taro. It is the well-deserved "Queen of Vegetables".

What are the benefits of eating sweet potato leaves during breastfeeding?

Sweet potato leaves are rich in mucus protein, which can improve maternal immunity, enhance immune function, and promote metabolism. Eating sweet potato leaves regularly can delay aging. The carotenoids in sweet potato leaves can also prevent and treat night blindness and maintain healthy vision.

Sweet Potato Leaves Recipe

Sweet potato leaf fish soup

Ingredients: 300 grams of sweet potato leaves, 1 crucian carp, 50 grams of lean pork, and 4 slices of ginger.

Preparation method: Wash the sweet potato leaves; wash the lean pork and cut into shreds; kill and clean the crucian carp, fry until slightly yellow, add 1500 ml (about 6 bowls) of water and ginger, boil over high heat then simmer for 20 minutes, add the lean pork and sweet potato leaves, cook until done, and add salt to taste.

Efficacy: This soup has the effects of promoting body fluid and moistening dryness, strengthening the spleen and relaxing the intestines, nourishing blood and stopping bleeding, promoting lactation, and replenishing the middle and strengthening Qi.

Sweet potato leaf egg soup

Ingredients: 400 grams of sweet potato leaves, 3 eggs, 4 slices of ginger.

Method: Wash the sweet potato leaves and cut into sections; peel the eggs and mix well to make egg liquid. Add water and ginger to the pot, bring to a boil over high heat, add the sweet potato leaves and cook until almost cooked, pour in the egg liquid, and add oil and salt to taste.

Efficacy: This soup has the effects of nourishing the middle and replenishing Qi, promoting body fluid and moistening dryness.

Steamed sweet potato leaves

Ingredients: 500g sweet potato leaves, 150-200g fine cornmeal, 1 teaspoon salt, 2 cloves of garlic, 1 tablespoon rice vinegar, 2 tablespoons sesame oil, a little white sugar, and a steamer.

practice:

1. Wash the sweet potato leaves, cut them into large pieces and put them in a bowl;

2. Add salt and mix well;

3. Add cornmeal and mix well;

4. Pay attention to the amount of cornmeal to ensure that each sweet potato leaf is covered with a layer of cornmeal and there is no excess cornmeal in the basin.

5. After the steamer starts to boil, place the food directly on the steamer basket that has been lightly oiled and steam over high heat for 5 minutes.

6. Mash the garlic, and mix the rice vinegar, sesame oil and sugar together to make a dipping sauce;

7. Serve the steamed sweet potato leaves with the dipping sauce and eat with it.

How to make steamed sweet potato leaf steamed bread

Ingredients: 600g flour, 1 egg, some salt, some blending oil

practice:

1. Wash and chop the sweet potato leaves.

2. Marinate with salt for a while.

3. Marinate for 20 minutes and it will be almost done. Beat in an egg and stir.

4. Pour in flour and knead into dough.

5. Divide into 15 small pieces (three-layer steamer, five per layer). Group into groups.

6. Use your thumb to pinch a small hole in the middle of the dough and continue to pinch the edges to make them thinner.

7. Steam it. It can be served in fifteen minutes.

Tips for steaming sweet potato leaves

1. This season is the time to harvest sweet potato leaves. You will encounter farmers selling sweet potato leaves in the farmers' market. Be careful to choose tender sweet potato leaves with cores. If sweet potato leaves are not easy to obtain, you can also use other vegetables, such as spinach, chrysanthemum, celery leaves, lettuce leaves, etc. are all good choices.

2. Choose the finest cornmeal, as coarse cornmeal is not easy to steam.

3. Steaming directly in the steamer can prevent water accumulation, and the steamed product will be drier; applying oil on the steamer can prevent sticking.

4. Do not steam for too long, otherwise the leaves will easily change color and the taste will be too soft and not crispy enough.