Kangkong is one of green vegetables that can be easily found in Indonesia. Most of the people, either old or young love it because of its nutrition. Kangkong is a tropical plant that can easily cultivated both in watery area or land. That makes kangkong classified into two types; land kangkong and water kangkong, but both have pretty much the same amount of high nutrition.
Characteristic features of kangkong based on the type:
1. Land kangkong
Land kangkong is a type of kangkong that usually is cultivated in a non-watery area. This kangkong has been cultivated as vegetables in soil, then when it’s harvest time, it will be brought to traditional markets or even supermarket for sale.
Characteristic features:
- The flowers are bright yellow
- The leaves are bright and light green
- The leaves tend to have sharp point
- Grow optimally in soil and the roots are brown
2. Water kangkong
Water kangkong is a type of kangkong that grows naturally in an area with water flows or puddles. This kangkong has adventitious roots that go into the water so it can grow and multiply in a short time. Water kangkong usually grows in ditch, edge of ditch, river, field, swamp, etc.
Characteristic features:
- The flowers are purple
- The leaves are dark green
- The leaves tend to have dull point
- Grow optimally in area with puddles.
Nutritional values of ka
Kangkong can be processed by several different ways but still having the tasty flavors, such as stir fried kangkong, fresh raw kangkong, or stew kangkong. Kangkong has nutritional values that are needed for our body every day
- Fat 0.2 g, Natrium 113 mg, Potassium 3 mg, Carbohydrate 3.1 g, Dietary fiber 2.3 g, Phosphor 29 mg
- Protein 2.6 g, Vitamin A 63 mg, Vitamin C 55 mg, Vitamin D 77 mg, Vitamin B6 0.1 mg
- Iron 1.7 mg, Magnesium 10.373 mg
Bad habits that causing kangkong to be potentially bad for our health
Generally, kangkong as vegetable does not give any bad effects on our health as long as we clean, process and cook it in a proper way, and the person consuming it does not have a history of particular diseases.
Bad things that can lead kangkong to be bad for out health are:
- Kangkong that is not properly cleaned so there are still bacteria remaining, this can cause diseases related to digestive system
- Kangkong that is processed using used cooking oil, this makes kangkong contaminated with saturated fatty acid which can also lead to digestive problems.
- Kangkong with excessive use of monosodium glutamate, flavor enhancer or salt that also can cause health problems.
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Side effects of eating excessive kangkong:
Here are the side effects of eating excessive kangkong:
1. Uric acid
Is consuming kangkong good for people with gout? People that are recovered from gout, or still on the recovering process, better to avoid any food related to kangkong. Purin content in kangkong can trigger gout to come back. There will occur joints pain and the swelling.
2. Feeling sleepy
Excessive consumption of kangkong can cause someone easily feel sleepy. This happens because kangkong has high enough content of potassium that can influence the nerves in head.
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3. Allergy
For some people, eating kangkong can cause an allergy like itch, red rashes or dizzy. This happens because the people are allergy to the magnesium content in kangkong.
4. Stomachache
Consumption of kangkong that is not properly cleaned can cause some bacteria remaining irritate gastric walls and other tissues around. This condition can cause someone to have stomachache or upset stomach and nausea.
5. Digestive problems
Here’s the side effects of eating excessive kangkong. Consuming kangkong without rice in an excessive amount can irritates intestines tissues are other tissues around it. Kangkong has gas and purin content that can cause irritation on the digestive system.
6. Choking
Consuming half-cooked or half-boiled kangkong can make someone choke, especially if it’s not properly chewed inside of the mouth. It is better to steam the kangkong until it is completely cooked without worrying to lose any nutrition in it. Choking can irritates the esophagus.
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At what age are the children allowed to eat kangkong?
Kangkong is really good for our health but it is not suitable for babies because of its structure. When it’s processed, the structure cannot be so smooth. It is better to give kangkong to 5 years-old children or older, because at that age they already have complete digestive system.
Kangkong is healthier when it is processed by stir fry. But stir fry it using olive oil or corn oil, instead of palm oil to avoid saturated fatty acids. Kangkong is also good to process by boiling or steaming it and eat is along with other vegetables such as steamed broccoli etc. The right way of processing kangkong will give better nutrition for children and adult’s health, also for old people that still need iron and vitamins.