WATERLEAF AND YOUR HEALTH: WHAT YOU SHOULD KNOW!.

WATERLEAF:

Some of the health benefits of waterleaf include:

Bone Health

Waterleaf is an excellent source of calcium and phosphorus, both of which are essential for healthy bones. In fact, some research has shown that taking calcium without phosphorus does very little for bone strength. The two elements appear to work together. They are especially good for helping women over 60 who are already suffering from osteoporosis.

Eye Health

Maintaining sufficient levels of vitamin A is essential for healthy eyes. Research indicates that vitamin A can slow the progression of retinal disease, reduce the risk of cataracts, and improve low-light vision. Waterleaf is a good source of vitamin A.

Iron

Waterleaf is an excellent dietary source of iron. Iron deficiency can range from mild to severe. Those who experience milder symptoms benefit the most from shifting to an iron-rich diet.

Cognitive Health

Research indicates that eating a diet rich in vitamin C reduces the risk of developing Alzheimer’s disease and slows age-related cognitive decline. Waterleaf is an excellent source of vitamin C, with about 31 mg for every 100 grams of vegetable matter.

Waterleaf is a rich source of the essential nutrients Calcium, Phosphorus, Iron, and VitaminC.

It is also a good source of:

Vitamin A

Thiamine

Riboflavin

Niacin

Nutrients per Serving

Every 100 grams of waterleaf contains approximately:

Calories: 25

Protein: 2.4 grams

Fat: 0.4 grams

Carbohydrates: 4.4 grams

Fiber: 1.0 grams

Portion Sizes

How to Cook Waterleaf

Waterleaf should be washed thoroughly to remove debris and soil. It can be prepared by stir-frying, used as an ingredient in stew and soup with other seasonings like onions or chili peppers, or boiled as a vegetable.

 Waterleaf can be prepared with fish, ground melon, chicken, beef, or tofu to give different flavors. Waterleaf can be mixed into cookies to make veggie cookies. 

Leaves and young stems are often used as a softener in cooking fibrous vegetables or thickener in sauce in the southern region of Nigeria. 

The cooking of waterleaf should be on a low heat at 5–10 minutes to minimize denaturing. Waterleaf can be preserved by freeze-drying, solar drying, or oven drying.

THE DOWNSIDE OF WATERLEAF:

Waterleaf is extremely nutritious. However,

it is also high in oxalate. Oxalate is a natural chemical found in foods like spinach, rhubarb, beets, sweet potatoes, and waterleaf. For those with kidney disorders, oxalate may contribute to kidney stones.

Up to 50 percent of the soluble (dissolves in water) oxalate can be removed through blanching or cooking. Cooking can also remove lectins from waterleaf. Lectins are generally harmless, but they can interfere with the body’s ability to absorb micronutrients like calcium, iron, and zinc.

Do not drink the cold raw juice!

Add hot water to blanch before drinking!

Message Jsprings Nutrition Diet Health on WhatsApp. https://wa.me/2348033257478