Family:
|
MALVACEAE
|
Scientific Name:
|
Abelmoschus manihot (L.) Medik.
|
Local Names:
|
Lagikway (Tag.), nating saluyot (Min.)
|
Uses:
|
In Mindanao, young leaves and shoots mixed in ‘sinabawang isda’
|
Notes:
Lagikway is a perennial plant and it is usually propagated through cuttings. Young leaves can also be cooked with coconut milk and blanched leaves can be added to salads. Petals can be added to salads as well. Lagikway is one of the world’s most nutritious leafy vegetables because of its high protein content. [1]
Lagikway is cooked with other vegetables in dishes such as tinola and sinigang. Leaves are also used in making tempura and in wrapping fish cooked as ‘pinangat’ and ‘paksiw’. [2]
Proximate analysis of lagikway leaves at the Analytical Services Laboratory, CSC-IPB, UPLB had these results: 81.25% moisture, 1.69% fats, 2.11% protein, 2.12% ash, 1.87% fiber, 10.95% NFE and 164.83 mgGAE/100g total phenol.
| |
No comments:
Post a Comment