Kangkong
Kangkong is one of the vegetable rich in protein, calcium, phosphorous, iron and carbohydrates. It is an aquatic plant grown in swaps , rivers, rice fields and lakes.
The tops or young shoots of kangkong are boiled with fish or meat as in sinigang. The tops without the leaves are prepared as adobo or pickles.
The varieties of kangkong are the aquatic , local upland and imported dry land. The aquatic strain creeps and reaches to about 10m in length with pale green stem, broad and dull pointed leaves with lighter color. The local upland variety has brown stem with dark pale green, narrow and pointed leaves.