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Vegetables help lower risks of Heart Disease and Diabetes in Teens

High fiber-rich foods such fruits and vegetables – green leafy vegetables like Malunggay, Alugbati and Saluyot, are known to help lower the risks of getting any heart diseases and diabetes for teenagers today when they become adult or when they reach older ages according to a new study conducted by researchers from Michigan State University, East Lansing.

Vegetables help lower risks of Heart Disease and Diabetes in Teens Vegetables

Fats that could cause heart problems and metabolic disorder like diabetes are saturated fats.

Saturated fats are fats that accumulate in the blood and increases the total bad cholesterol. Once it has reached its potential size, it clogs the blood vessel causing increase blood pressure and other vascular diseases which in the long run would even affect the heart and other vital organs in the body. These fats can be found in meaty  food products and other vegetable processed foods like coconut and palm oils.

On the contrary, unsaturated fats are the ones that are found from fruits and vegetables.

Saluyot

Saluyot, also called Jute in English, which has the scientific name of Corchurus olitorius L, is a leafy green vegetable which is very common in the Philippines.

SaluyotSaluyot (image from Wikipedia.com)

Saluyot is an erect, annual shrub which usually grows up to 2 meters high. Its leaves are ovate with toothed margins. And has flowers, with yellow petals, that are solitary and fruits that contain black seeds.

Being so common in the country, it only proves that this green leafy vegetable can grow in a wide range of soil and environmental conditions. It can grow in a wet land, with loamy soil having a pH range of 4.5 to 8.0. However, it grows better in a warm area with almost neutral soil pH.

The usual part of the Saluyot plant that is edible and used mix in foods is its leaves. Some of the nutrients that could be acquired from  the leaves of Saluyot plant are calcium, iron, protein and B Vitamins such as thiamine, riboflavin and niacin.