Kangkung (Ipomoea aquatica Forssk.) belongs to the genus Ipomoea of the family Convolvulaceae (The Plant List, 2013). This species is a creeper and being loved by the whole society.  Young leaves and stems of kangkung (water spinach) are used as vegetables with various recipes, including stir fried water spinach, soups, gado-gado, pecel, lalapan, and others.

Instead of delicious taste, kangkung contains vitamins A and C, and important minerals, especially iron (Fe) which is needed for growth. High content of iron in kangkung is often associated with the treatment of anemia due to iron deficiency.  Nutrients content of kangkung is listed in Table 1.

Table 1. Nutrients content of 100 g of processed kangkung

Nutrient Unit Content
Energy Calory 29
Protein g 3.0
Fat g 0.3
Carbohydrate g 5.4
Calcium mg 73
Phosphor mg 50
Iron (Fe) mg 2.5
Vitamin A SI 6300
Vitamin B mg 0.07
Vitamin C mg 32
Water g 89.7
Edible part % 70


Departemen Pertanian, Direktorat Jenderal Tanaman Pangan dan Hortikultura, 1996. Budidaya Tanaman Sayuran. pp III-1 – III-8.


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