Iron is an essential mineral that plays a vital role in health. It is needed for the synthesis of hemoglobin, blood production, metabolism, immune system support, and brain development.

Typically, when people think of iron supplementation, they immediately think of beef, as it is considered a food rich in iron. However, in addition to beef, some vegetables can also provide iron to the body, including the edible hibiscus (rau đay).

According to data from the United States Department of Agriculture (USDA), 100g of cooked edible hibiscus contains 3.14mg of iron, while 100g of beef contains only 2.6mg of iron. Therefore, the iron content in edible hibiscus is significantly higher than in beef.

Edible hibiscus is a common vegetable found in many markets. For a long time, Vietnamese people have used it to cook various soups, such as crab soup with edible hibiscus, edible hibiscus with gourd, and edible hibiscus with shrimp. In addition to its rich iron content, edible hibiscus also contains many other essential nutrients.

Health benefits of edible hibiscus

According to information from Sina (China), edible hibiscus is considered a "medicine for the poor." Traditional Chinese medicine states that edible hibiscus has a bitter taste, cool properties, and helps to clear heat, reduce summer heat, detoxify, and reduce swelling. It is also used to treat heatstroke, fever from sunstroke, dysentery, or applied externally to treat ulcers, boils, and swelling.

Dr. Lam Ngoc Khiet, Vice Director of the Department of Traditional Medicine at Sun Yat-sen Memorial Hospital, Sun Yat-sen University (China), stated that edible hibiscus contains many antioxidants, which help reduce inflammation, fight bacteria, and prevent viruses and bacteria from entering the body and causing illness.

In addition, the mucilage in edible hibiscus stimulates intestinal peristalsis, softens stools, promotes bowel movements, and effectively prevents constipation.

Edible hibiscus also helps protect cardiovascular health due to its soluble fiber and copper content. These two nutrients can help reduce the absorption of "bad" cholesterol (LDL), increase the level of "good" cholesterol (HDL), thereby preventing blood fat disorders and atherosclerosis.

According to the U.S. health site Healthline, edible hibiscus contains omega-3 fatty acids, which can help improve brain health and enhance memory.

Moreover, edible hibiscus is rich in calcium, vitamin D, and vitamin K, which help strengthen bones, prevent osteoporosis, and other joint-related diseases.

The vitamin A and vitamin C in edible hibiscus are also powerful antioxidants, supporting the body in producing immune cells to fight pathogens, helping wounds heal quickly, and maintaining healthy skin.