Kangkong

Where does Kangkong grow?

Found in: Africa, American Samoa, Andamans, Angola, Asia, Australia, Bangladesh, Benin, Botswana, Bougainville, Brazil, Brunei, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Central Africa, Central African Republic, CAR, Central America, Chad, China, Congo DR, Cook Islands, Costa Rica, Côte d'Ivoire, Dominican Republic, East Africa, East Timor, Eritrea, Ethiopia, Fiji, FSM, Gambia, Ghana, Guam, Guiana, Guianas, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Hawaii, Himalayas, India, Indochina, Indonesia, Ivory Coast, Jamaica, Japan, Kenya, Kiribati, Laos, Madagascar, Malawi, Malaysia, Maldives, Mali, Mauritania, Mauritius, Micronesia, Mozambique, Myanmar, Namibia, Nauru, Nepal, Nicaragua, Niger, Nigeria, Northeastern India, Pacific, Pakistan, Palau, Panama, Papua New Guinea, PNG, Peru, Philippines, Pohnpei, SE Asia, Senegal, Seychelles, Sierra Leone, Singapore, Solomon Islands, Somalia, Southern Africa, South America, South Sudan, Sri Lanka, St Lucia, Sudan, Suriname, Taiwan, Tanzania, Tasmania, Thailand, Timor-Leste, Togo, Tuvalu, Uganda, United States, Vanuatu, Vietnam, West Africa, West Timor, Yap, Zambia, Zimbabwe

Notes: There are about 500 Ipomoea species. Chemical composition: Protein (crude) = 14.2% (dry). Fat = 2.4% (dry). Fibre (crude) = 9.3% (dry). Ash = 18.6% (dry). Carbohydrate (soluble): Starch = 39.2% (dry). Sucrose = 1.9% (dry). D-glucose = 2.1% (dry). F-fructose = 2.6% (dry). Amino acids (g [16g N]-1): Asparic acid = 11.5g. Threonine = 4.0g. Serine = 3.9g. Glutamic acid = 12.3g. Proline = 3.3g. Glycine = 4.3g. Alanine = 5.3g. Valine = 5.2g. Cysteine = 0.8g. Methionine = 1.3g. Isoleucine = 3.9g. Leucine = 6.6g. Tyrosine = 3.2g. Phenylalanine = 4.6g. Lysine = 4.9g. Histidine = 1.8g. Arginine = 4.6g. Minerals: Sulphur = 0.29% (dry). Potassium = 0.19% (dry). Magnesium = 0.48% (dry). Calcium = 2.14% (dry). Na = 0.20% (dry). K = 2.83% (dry). Zinc = 30 mg/kg-1 (dry). Iron = 3080 mg/kg-1 (dry). Manganese = 325 mg/kg-1 (dry). Copper = 11 mg/kg-1 (dry).It has 2.6 mg per 100 g dry weight and 1.4 mg fresh weight of alpha-tocopherol (Vitamin E). Ipomoea aquatica Forskal. What was originally classed as two species Ipomoea aquatica and Ipomoea reptans (Syn. I repens) is now considered as botanical varieties. Ipomoea aquatica var. aquatica is the kind most commonly occurring in Papua New Guinea either as an aquatic or semi aquatic floating herb grown from cuttings. Ipomoea aquatica var. repens is similar in form but grown from seeds and often in dry land sites. This form is more common in Indonesia and Malaysia and may occur in Papua New Guinea. The common name kangkong is used in Indonesian and Malaysian as well as in Tok Pisin. Taiwan and Hong Kong are the main centres of cultivation of this vegetable. Some variation in leaf shape can be observed. Leaf shape is less variable than in the related sweet potato, but narrow and broad leafed kinds occur. White and green stemmed kinds occur. Green stemmed kinds have more cold tolerance than white stemmed.Production:- Plant establishment from cuttings is rapid. Cuttings can be harvested 30 days after planting and subsequent harvests made every 7 to 10 days. Production of new shoots probably declines at flowering. Plants are spread by people, but once established in a swamp or pond receive little attention except for harvesting. The temperature needs to be above 25°C for satisfactory growth. Plants in Papua New Guinea grow from sea level to about 1000m altitude.

Status: It is a commercially cultivated vegetable. Common in most swampy coastal areas in the tropics. It is an important food crop. It is commonly sold in markets.

Growing Kangkong

Cultivation: Dryland kangkong is normally grown from seed. Sometimes seed are pre-soaked for 12-24 hours prior to sowing. Plants can also be grown from cuttings and establishment is rapid. Top cuttings 25-40 cm long can be planted beside a pond.

Edible Uses: The young tips are cooked and eaten. They can be boiled, steamed, stir-fried, or added to soups, stews or curries. The young stems can be used in pickles. The young tips can be eaten raw in salads. The roots are occasionally cooked and eaten. The harvested leaves can be stored for 4-5 days. The fruit are fried and eaten.

Production: Young tips can be taken 30 days after planting, and subsequent harvests every 7 to 10 days. Production of new shoots probably declines at flowering. Yields up to 60,000 kg/ha have been recorded in other countries.

Nutrition Info

Kangkong Photos

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