Health WINS

24/03/2024

15/06/2020

Kangkong (water spinach) nutrition facts
Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much sought-after in the salads, braised and stir-fries.

Botanically this fast-growing leafy vegetable belongs to the Convolvulaceae family, and closely related to the sweet potatoes but has no resemblance to spinach.

Scientific name: Ipomoea aquatica Forsk.


The water spinach plant features smooth, hollow stems similar to watercress, and therefore, is called as hollow stemmed vegetable (Kung Shin Tsai) in China. Its green, arrowhead (lanceolate) shaped leaves widely vary in size from 2.5 to 8 cm in breadth. White, trumpet-shaped flowers with purple center appear later in the stages but are not produced in the actively harvesting plant.

Based on the growth habit, there are two varieties of water spinach.

The tall, erect type which grows on the soil that is rich in organic matter and sufficient moisture. New roots emerge at inter-nodal junctions which when come in contact with the soil, fix and grow further like a creeper.

The other type is semi-aquatic, grows in swamp ground, called swamp cabbage. Its primary root is fixed in the soil and secondary (adventitious) rootlets at the inter-nodes are either free floating in the water, or when come in contact with the surface, cling on to the soil.

Health benefits of Kangkong (Water spinach)
Kangkong greens are very low in calories and fats. Nonetheless, its succulent leaves carry plenty of vitamins, lead in the front by vitamin-A (6600 IU/100 grams), in addition to being rich in antioxidants and minerals.

100 grams of fresh leaves carry just 19 calories. For the same reason, it is one of the exquisite greens often recommended by the dieticians in the cholesterol controlling and weight reduction programs for their overall antioxidant, low-calorific and low-fat properties.

04/06/2020

01/06/2020

SAYOTE: Its Health Benefits And 10 Reasons Why You Should Eat It

byJeel Monde
April 22, 2017
in: Featured

Sayote has a lot of health benefits and here are 10 reasons why you should eat it.
SAYOTE – Choko, Chuchu, Sayote, Pipinola, Tayota are just names mostly used in the countries, like Australia, Brazil, Philippines, Hawaii and Dominican Republic respectively, of the vegetable called Chayote.

sayote

(Photo lifted from Archipelago Files)

Its scientific name is Sechium Edule.

According to the report made by the Archipelago Files, Sayote, as known in the Philippines, is considered to have with least market value. One of the reason why is because of its bland taste.

Aside from its bland taste and a not so high market value, there are lots of health benefits that the it has.

Read below:

Great source of Amino Acids and Vitamin C- According to the said report, that throwing the seed is not suggested because most of the highly essential amino acids can be found in its seed.

The plant and most of its parts are edible – Almost all parts of the Sayote can be eaten from its fruits, roots, stems, shoots and leaves.

Very affordable – Chayotes are affordable because the supply of these is always high.

Treats and prevents particular illnesses – Its fruits and shoots contains diuretic, cardiovascular and anti-inflammatory properties which helps in preventing and treating some illnesses.

Can be eaten raw – Eating raw may not be common in the Philippines but on other countries the raw of it is used as ingredients in their salad.

Easily grows – Growing the plant does not need much attention as long as you give it fertilizer and water and planted in a place with a temperature and soil conducive to its growth.

Helps lose weight – It is because Sayote is low in calories.

Anti-Cancer – As stated above, the Sayote is rich in Vitamin C wherein according to the report of Pinoy Health Guide, Vitamin C is protects us from radical causing cancer.

Strengthens bone – Sayote is also rich in Vitamin K that strengthensbone and teeth.

Improves brain health – Eating it daily helps enhance brain memory and its function.

Tell us what you think abut this post by leaving your comments below.

©
From PhilNews.ph 👍👌

01/06/2020

**Kaalaman tungkol sa Ampalaya bilang halamang gamot

Scientific name: Cucumis argyl H. Lev.; Mormodica balsamina Blanco; Momordica charantia Linn.;

Common name: Ampalaya (Tagalog), Bitter Melon o Bitter Gourd (Ingles)

Image Source: kalusugan.ph

Ang ampalaya ay karaniwang gulay na nakikita sa hapag ng mga Pilipino. Ito ay kilalang-kilala dahil sa kulubot at mapait nitong bunga. Ang dahon din ay ginagamit na sangkap sa ilang mga lutuin. Tumutubo ito sa maraming lugar sa Pilipinas at sa mga bansang nasa rehiyong tropiko.

Ano ang mga sustansya at kemikal na maaaring makuha sa Ampalaya?
Ang iba’t ibang bahagi ng halamang ampalaya ay maaaring makuhanan ng maraming uri ng kemikal at sustansya na maaaring may benepisyo sa kalusugan:

Kilalang taglay ng halamang ito ang ilang mga kemikal gaya ng alkaloids, glycosides, aglycone, tannin, sterol, phenol at protein.
Ang mga dahon at bunga ay may taglay na momordicin, ang kemikal na nagdadala ng mapait na lasa sa ampalaya.
Anong bahagi ng halaman ang ginagamit bilang gamot, at paano ginagamit ang mga ito?
Maaaring gamitin bilang gamot ang ilang bahagi ng halaman tulad ng:

Dahon. Ang dahon ay kadalasang kinakatasan o kaya ay nilalaga upang ipang-gamot.
Bunga. Ang katas ng berdeng bunga ng ampalaya ay karaniwang ginagamit na panggamot sa maraming uri ng karamdaman. Maaari itong durugin at gawing inumin o kaya ay kainin mismo ang bunga bilang gulay.
Ugat. Ang ugat ay kadalasang pinakukuluan at pinapainom din upang ipanggamot.
Ano ang mga sakit na maaaring magamot ng Ampalaya?

Image Source: www.exportersindia.com

Ayon sa mga pag-aaral at nakagawian ng ilan, ang ilan sa mga sakit na maaaring malunasan sa pamamagitan ng paggamit sa halamang ampalaya ay ang sumusunod:

1. Pananakit sa katawan. Ang pag-inom sa katas ng dahon ampalaya ay sinasabing may epektong analgesic o nakapagpapawala ng pananakit sa katawan.

2. Pamamaga o pamamanas. May kakayahan din daw ang katas ng dahon ng ampalaya na alisin ang pamamanas o pamamaga sa katawan.

3. Diabetes. Ang katas mula sa dahon at bunga ng ampalaya ay may malaking tulong daw sa pagsasaayos ng lebel ng asukal sa katawan lalo na sa mga may sakit na diabetes. Ang bunga rin ay tumutulong sa pagpapalakas ng produksyon ng insulin sa pancreas o lapay.

4. Ulcer. Nakatutulong din daw sa mas mabilis na pagpapagaling ng ulcer sa sikmura ang pag-inom ng katas ng dahon ng ampalaya.

5. Sobrang timbang. Sinasabing ang katas mula sa bunga ng ampalaya ay makatutulong daw sa pagbabawas ng sobrang timbang at bilbil sa katawan.

6. Dengue. Ang katas ng dahon ng ampalaya ay maaaring makapagpabuti sa pakiramdam ng taong may sakit na dengue.

7. Impeksyon ng fungi. May ilang pag-aaral ang nagsasabing may epekto ang pag-inom at pagpahid ng katas ng ampalaya sa bahagi ng katawan na apektado ng impeksyon ng fungi.

8. Pagtatae o disinterya. Ang pinaglagaan ng dahon ng ampalaya ay karaniwang ginagamit bilang gamot sa pagtatae o disinterya.

9. Pagtatagihawat. Ang pinaglagaan ng ugat ng ampalaya o kaya ay pinaglagaan ng dahon ng ampalaya ay makatutulong daw sa pagbabawas ng tagihawat sa katawan.

10. Impeksyon ng bulate. Ang katas ng mismong prutas ay makatutulong upang tanggalin ang mga bulateng naninirahan sa sikmura.

Disclaimer: Ang mga halamang gamot ay maaaring makatulong sa iba’t ibang mga karamdaman. Subalit marami dito ay wala pang sapat na pag-aaral at wala pang kasiguraduhan. Hindi makapagbibigay ang Mediko.PH ng katiyakan na ang mga ito ay epektibo sapagkat ang epekto ng mga halamang gamot ay maaaring gumana sa ilan, ngunit sa iba ay maaaring hindi naman gumana. Gaya ng ibang gamot, mahalagang isangguni ang pag-inom ng mga halamang gamot sa inyong doktor

©
From Mediko.PH 😇💪