Water spinach has high nutritional value and is a common leafy green vegetable in summer.

Water spinach, whose scientific name is Ipomoea aquatica, gets its name from its hollow stems. It is an annual trailing herbaceous plant in the Convolvulaceae family and one of the most common leafy green vegetables on dining tables in southern China during summer and autumn. It grows quickly, has a long harvest period, tolerates heat and moisture, is affordable, and is simple to prepare, making it very popular among ordinary households.

From a nutritional standpoint, water spinach contains dietary fiber, vitamin C, carotene, and various minerals such as potassium and calcium, while being low in calories. Its dietary fiber can promote intestinal peristalsis and aid digestion, offering some benefit for maintaining intestinal health; its potassium content is also relatively prominent, making it suitable for supplementation in the daily diet.

There are also a few points worth noting when eating it. Water spinach has a relatively high oxalate content. Blanching it briefly in boiling water before cooking can reduce the oxalate and also make the texture more tender and smooth. When selecting it, those with slender tender stems, intact leaves, and a bright green color are best. This type of leafy vegetable does not keep well, so it is recommended to eat it as soon as possible after buying it.

In cooking, water spinach is commonly stir-fried plain, stir-fried with garlic, or quickly stir-fried with fermented bean curd or shrimp paste, and it can also be made into soup or served as a cold dish. Stir-frying over high heat can preserve its bright green color and crisp, tender texture, while cooking it too long tends to make it turn black and lose its flavor. Overall, water spinach is an ordinary vegetable that combines both nutrition and good taste, making it a common choice as a daily leafy green.