Malabar spinach is a familiar vegetable in Vietnamese meals. Malabar spinach is a delicious and useful vegetable with many uses to support human health.
Malabar spinach provides many important nutrients for the body such as sodium, lipid, potassium, fiber, carbohydrates, protein, calcium, iron, and many vitamins in spinach leaves such as vitamins A, B6, B12, C, D.
One day you only need to eat a small bowl of cooked Malabar spinach to provide enough vitamin A and iron for the body's needs. The components in Malabar spinach promote digestion by supplementing mucus and soluble fiber, creating conditions and reducing constipation.
Malabar spinach is cold in nature, sour in taste, non-toxic, supports diuretic, detoxification, beautifies skin, treats prickly heat, boils, supports anemia, heatstroke. The juice from Malabar spinach can quickly heal burns, stewing Malabar spinach with pork leg is good for people with joint pain.
Although Malabar spinach is good for health, in some cases it is recommended to limit eating Malabar spinach to avoid harming health.
Malabar spinach is rich in nutrients but contains a high amount of oxalic acid and purine, so if eaten too much, the oxalate calcium content in urine accumulates in the body and easily causes kidney stones. High uric acid content increases the risk of gout. Therefore, people with kidney stones and gout should limit eating Malabar spinach.
In addition, Malabar spinach has cooling properties, clears heat, and prevents constipation, so people with diarrhea and loose stools should not eat it.
Dishes from Malabar spinach after processing should be eaten all day, and each time you eat, you should reheat them. Families need to avoid leaving them overnight, Malabar spinach can denature and lead to poisoning.
