According to Doctor Nguyen Anh Duy Tung, a nutrition and dietetics specialist at Tam Anh General Clinic, District 7, sweet potato leaves provide soluble and insoluble fiber. This fiber regulates sugar and fat metabolism in the body. It slows carbohydrate absorption in the small intestine, which helps limit post-meal blood sugar and insulin spikes. This mechanism is crucial for preventing obesity, fatty liver, and type 2 diabetes.

The fiber in sweet potato leaves can bind with bile acids and cholesterol in the digestive tract, increasing cholesterol excretion. This helps improve blood lipids and reduces the risk of atherosclerosis. Sweet potato leaves contain high levels of beta-carotene, a precursor to vitamin A, along with vitamin C and polyphenols. These compounds possess strong antioxidant properties, neutralizing free radicals and reducing oxidative stress and low-grade chronic inflammation. Chronic inflammation can contribute to metabolic disorders such as cardiovascular disease, hypertension, diabetes, and premature aging.

Potassium and magnesium in sweet potato leaves are two essential minerals for regulating blood pressure and vascular function. Potassium balances sodium, reducing salt and water retention and lowering pressure on blood vessel walls. Magnesium helps regulate vascular tone, supporting vasodilation and improving blood circulation, thereby stabilizing blood pressure and reducing the risk of arrhythmias.

Sweet potato leaves are also rich in vitamin K, a micronutrient necessary for physiological blood clotting and bone metabolism. Vitamin K helps transport calcium into bone tissue, maintaining bone density and reducing osteoporosis risk, particularly in older adults and post-menopausal women.

Adults can eat sweet potato leaves three to 4 times per week. *Photo: Trong Nghia*

Doctor Duy Tung advises that adults can eat 100-150 grams of sweet potato leaves per meal, three to 4 times per week. However, sweet potato leaves contain oxalates. Individuals with a history of kidney stones or a sensitive digestive system should consume them in moderation, prioritizing young leaves and cooking them thoroughly to reduce the risk of bloating and indigestion. They should be prepared by boiling, quick stir-frying, or in soups, avoiding overcooking, which can lead to the loss of water-soluble vitamins.

In addition to including sweet potato leaves, a balanced diet should also incorporate diverse greens, whole grains, fatty fish, and healthy vegetable oils. This should be combined with regular physical activity and adequate sleep to enhance metabolic health and reduce the risk of chronic diseases. Individuals with underlying chronic conditions, diabetes, obesity, or those needing to adjust their dietary intake for specific health goals should consult a nutrition specialist for a suitable meal plan.

Trong Nghia