Facts 04/08/2025 19:39

This Vegetable Contains 60 Times More Vitamin K Than Duck Eggs

When it comes to nutrition, most people look to eggs, fish, or dairy for essential vitamins and minerals. But there's one humble vegetable that’s quietly outperforming them all—especially in terms of vitamin K content. In fact, this leafy green contains 60 times more vitamin K than duck eggs, making it a powerful yet underrated superfood. Once a common ingredient in traditional cooking, it's now gaining popularity in upscale restaurants as a premium delicacy.

The Super Veg: Water Spinach (Morning Glory)

Known as water spinach or morning glory (scientific name: Ipomoea aquatica), this leafy green is widely grown in Southeast Asia. It has long been a staple in home-cooked meals due to its mild taste, quick cooking time, and affordable price. However, its incredible nutritional profile is only recently being recognized in the wider health and culinary communities.

Why Vitamin K Matters

Vitamin K plays a crucial role in blood clotting, bone health, and wound healing. It's also been linked to better heart health and lower risk of fractures in older adults. While duck eggs are often praised for their richness in nutrients, water spinach surpasses them with a vitamin K content that’s 60 times higher per equivalent weight.

More Nutritional Benefits

Water spinach doesn’t stop at vitamin K. It’s also rich in:

  • Iron – Helps prevent anemia

  • Vitamin A – Supports eye and skin health

  • Calcium and Magnesium – Strengthen bones and muscles

  • Fiber – Promotes healthy digestion

This makes it an ideal addition to diets focused on wellness, especially for vegetarians and those avoiding animal-based sources of nutrients.

From Street Food to Gourmet Tables

Traditionally stir-fried with garlic or fermented tofu in everyday meals, water spinach has now found its way into high-end restaurants. Creative chefs are reinventing this common vegetable by pairing it with premium ingredients or featuring it in plant-based tasting menus. Whether served as a crispy tempura, a velvety purée, or flash-fried with truffle oil, this once-humble green is now wearing a crown.

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