¿Qué es Kangkong?
A semi-aquatic tropical plant featuring hollow stems and long, verdant leaves, widely enjoyed in Southeast Asian cuisine for its mild, earthy flavor and crisp texture.
¿A qué sabe Kangkong?
Kangkong tiene un sabor mild, earthy, slightly sweet con aromas green, fresh.
- Taste
- Mild, Earthy, Slightly Sweet
- Texture
- Tender leaves, Crunchy hollow stems
- Aroma
- Green, Fresh
- Acidity
- Low
Technical Metrics
Información Nutricional
Per 80g (1 cup chopped) Calories19 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein2.7 g
Total Carbohydrate3.1 g
Dietary Fiber2.1 g
Total Sugars1.1 g
Calcium73 mg
Iron1.7 mg
Potassium310 mg
El Secreto del Chef
Separate kangkong stems from leaves. Cook stems first for a minute or two before adding leaves to ensure even cooking and retain desired crunch.
Sustitutos y Proporciones de Kangkong
El mejor sustituto para Kangkong es Spinach, usado en una proporción de 1:1. Similar mild flavor, lacks crunchy stem texture
Cómo Elegir y Almacenar Kangkong
- Choose vibrant green, crisp leaves and firm stems.
- Avoid yellowing or slimy spots.
¿Con Qué Combina Bien Kangkong?
- Garlic
- Chili
- Soy Sauce
- Oyster Sauce
- Fermented Bean Curd
- Shrimp Paste
Preguntas frecuentes
¿A qué sabe Kangkong?
Mild, Earthy, Slightly Sweet Green, Fresh
¿Cuál es un buen sustituto para Kangkong?
El mejor sustituto es Spinach (1:1). Similar mild flavor, lacks crunchy stem texture
¿Cómo eliges y almacenas Kangkong?
Choose vibrant green, crisp leaves and firm stems. Avoid yellowing or slimy spots.