Water Spinach (Kangkong)

What Is Water Spinach (Kangkong)?

Water spinach (kangkong, ong choy) is an aquatic plant (Ipomoea aquatica) that grows in the wetlands and pond edges of Southeast Asia. Despite its name, it is botanically different from spinach — it's a member of the morning glory family (Convolvulaceae).

It has hollow, long shoots and arrow-shaped leaves; its shoots are crisp and its leaves are soft like spinach. It is widely used in Vietnamese, Thai, Chinese, and Filipino cuisine.

Nutritional Values of Water Spinach

100 g of raw water spinach contains approximately 19 kcal of energy; it is rich in vitamin A and vitamin C, and also provides fiber. Values are approximate.

How Should Water Spinach Be Consumed?

Water spinach can be considered part of a balanced diet as a low-calorie source of vitamins; it is generally consumed after brief cooking.

This information is general; water spinach is a food, not a substitute for medical treatment.

How to Choose Water Spinach?

Good water spinach has vivid green leaves and crisp, fresh, non-yellowed shoots. Bunches that are wilted, yellowish, or have rotten spots are not preferred.

• Leaves should be vivid green
• Shoots should look crisp and fresh
• There should be no yellowing or rotten spots

How Should Water Spinach Be Stored?

Water spinach can be stored in the refrigerator wrapped in a damp paper towel for 2-3 days; since it wilts quickly, consuming it as fresh as possible is recommended.

Using Water Spinach in the Kitchen

Water spinach is most often used quickly stir-fried over high heat with garlic and chili peppers (Thai and Vietnamese style) or used in soups; short cooking time preserves its crispness.

Is Water Spinach the Same as Regular Spinach?

No; despite the similar name, it is a botanically different plant (morning glory family). Although its leaf texture is close to spinach, its shoots are hollow and crisp, a feature spinach does not have.

Frequently Asked Questions

How is kangkong cooked?

The most common method is quickly stir-frying it over high heat with garlic, chili peppers, and fermented bean sauce for 2-3 minutes; overcooking causes it to lose its crispness.

Is water spinach eaten raw?

It can be eaten raw, but it is generally consumed cooked; since it originates from wetlands, washing it thoroughly is especially important.

Is water spinach found in Turkey?

It is not common; it is mostly found in Asian markets and bazaars.