Kangkung Bunga
Kangkung Bunga, or water spinach flower, is a traditional Malay dish featuring the tender flowers and leaves of the water spinach plant stir-fried with aromatic spices and often a savory, slightly spicy sauce. It typically includes ingredients like garlic, chilies, shrimp paste (belacan), and sometimes a splash of tamarind juice for a tangy kick. This dish is popular in Malaysia, Indonesia, and Singapore, often served as a simple, flavorful side with rice.
🍽️ Nutrition at a glance
This dish is relatively low in calories and carbohydrates, providing a good source of fiber and essential vitamins from the leafy greens and flowers. A typical serving offers a moderate amount of plant-based protein and is rich in vitamins A and C, along with minerals like iron and calcium.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 3.5 g |
| Carbs | 10 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Vitamin A | 250 mcg RAE |
| Vitamin C | 45 mg |
| Iron | 2.5 mg |
| Calcium | 120 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Folate | 75 mcg |
| Vitamin K | 90 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kangkung Bunga is cherished for its use of the often-overlooked flowers of the water spinach plant, showcasing a resourceful and flavorful approach to vegetable cookery in Southeast Asian cuisine. Nutritionally, it's interesting because the flowers and leaves are packed with antioxidants and have been traditionally valued for their cooling properties in tropical climates.
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AI estimate may be inaccurate · Terms