Ong choy

Ong Choy or Ipomoea aquatica is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots and leaves. It is known in English as water spinach, river spinach, water morning glory, water convolvulus, or by various other names.

Description

Ong Choy is a fast-growing, annual or perennial plant, reaching up to 3 meters in height. It has hollow stems which allow it to float on water, and long, arrowhead-shaped leaves. The plant is usually grown in water or damp soil.

Cultivation

Cultivation of Ong Choy is widespread throughout the tropical and subtropical regions of the world. It is most commonly grown in East, South and Southeast Asia. It prefers a waterlogged soil and requires full sun.

Culinary Uses

Ong Choy is a popular ingredient in many Asian cuisines. The leaves and stems are usually stir-fried with other ingredients and served as a side dish. In Chinese cuisine, it is often cooked with fermented tofu. In Vietnamese cuisine, it is commonly used in soups and stir-fries.

Nutritional Value

Ong Choy is rich in vitamins A and C, and is a good source of iron, calcium, and potassium. It also contains protein, fiber, and antioxidants.

Health Benefits

Ong Choy has several potential health benefits. It is believed to help improve digestion, boost the immune system, and promote eye health. However, more research is needed to confirm these benefits.

Invasive Species

In some regions, Ong Choy is considered an invasive species. It can quickly cover water surfaces and outcompete native plants, leading to a loss of biodiversity.

See Also

• List of leaf vegetables
• Aquatic plants
• Invasive species

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