Katuk (Sauropus androgynus) is a plant vegetables that are common in Southeast Asia. This plant in several languages are recognized as the mani cai (Chinese), sweet cekur (Malay) and rau ngót (Vietnamese). Katuk leaf has been known long ago by the ancestors of Indonesia from the 16th century and used until today. Plants Katuk consists of two types of Katuk plants green and red Katuk. Red katuk have characteristics somewhat reddish green leaves. One type is mostly found in the forests and wilderness in stores ornamental plants because the leaves are beautiful. Meanwhile, the other type is the type that is currently widely grown for its leaves are used as a vegetable. The growth of green Katuk more productive than the red kind.
The people of Indonesia have long used Katuk leaves of as a vegetable to increase milk production in nursing mothers, so as to produce the amount of care that is more for the baby, because the leaves of have a lot of nutrients such as protein, calories, and carbohydrates. Nutrient content in the plant is almost equivalent to the cassava leaves and papaya. The difference is, this leaves of have an iron content higher.
In addition Katuk also contain vitamin A, vitamin C, vitamin B1 thiamin, minerals, fats, tannins, flavonoids, saponins, alkaloids and papaverine. With these contents, it is no wonder if the plant is widely used as a traditional medicinal plant. Many consider that the benefits of Katuk not only be launched ation alone but much more than that.
Usually leaves of Katuk consumed in the form of fresh vegetables or vegetable stew. The content of polyphenols in plant steroids and is able to increase the levels of the hormone prolactin. Based on research, people who eat Katuk were found to have elevated levels of adrenal steroid hormones. With high proklaktin hormone, it will accelerate, enhance and facilitate breastfeeding.
In order for the nutritional content of the plant is not lost and can provide optimum benefits for the body, how the processing should really be considered, because the wrong way can damage the nutritional content in it. If too long or too mature to cook, it can lower its quality as a facilitator ation. Moreover, Katuk also contain substances that could be expected to function as laktagagum. In 100 grams of fresh Katuk contains 70 grams water, 4.8 grams of protein, 1 gram fat, 11 grams carbohydrate, 204 mg calcium, 83 mg phosphorus, 2.7 mg iron, 3 mcg of vitamin A, and 2.2 grams of mineral other.
The people of Indonesia have long used Katuk leaves of as a vegetable to increase milk production in nursing mothers, so as to produce the amount of care that is more for the baby, because the leaves of have a lot of nutrients such as protein, calories, and carbohydrates. Nutrient content in the plant is almost equivalent to the cassava leaves and papaya. The difference is, this leaves of have an iron content higher.
In addition Katuk also contain vitamin A, vitamin C, vitamin B1 thiamin, minerals, fats, tannins, flavonoids, saponins, alkaloids and papaverine. With these contents, it is no wonder if the plant is widely used as a traditional medicinal plant. Many consider that the benefits of Katuk not only be launched ation alone but much more than that.
Usually leaves of Katuk consumed in the form of fresh vegetables or vegetable stew. The content of polyphenols in plant steroids and is able to increase the levels of the hormone prolactin. Based on research, people who eat Katuk were found to have elevated levels of adrenal steroid hormones. With high proklaktin hormone, it will accelerate, enhance and facilitate breastfeeding.
In order for the nutritional content of the plant is not lost and can provide optimum benefits for the body, how the processing should really be considered, because the wrong way can damage the nutritional content in it. If too long or too mature to cook, it can lower its quality as a facilitator ation. Moreover, Katuk also contain substances that could be expected to function as laktagagum. In 100 grams of fresh Katuk contains 70 grams water, 4.8 grams of protein, 1 gram fat, 11 grams carbohydrate, 204 mg calcium, 83 mg phosphorus, 2.7 mg iron, 3 mcg of vitamin A, and 2.2 grams of mineral other.
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