Scientific Name: Sauropus androgynus
Order: Malpighiales
Family: Phyllanthaceae
In brief sweet leaf has:
vitamin C (185.00 mg | 206% DV)
riboflavin (0.39 mg | 30% DV)
folate (194.00 mcg | 49% DV)
vitamin A (554.00 mcg | 62% DV)
lutein and zeaxanthin (28000.00 mcg)
magnesium (123.00 mg | 29% DV)
Sweet leaf (Sauropus androgynus) is also called katuk or star gooseberry. The leaves are commonly used in Southeast Asian cuisine. There have been reports that eating large amounts of uncooked sweet leaf may not safe and cause bronchiolitis obliterans (symptoms include: drowsiness, dry cough, shortness of breath, and wheezing) because this vegetable contains the alkaloid, papaverine [Bunawan et al. 2015].
Sweet leaves contain antioxidants that may play an important role in protecting cells from free radicals. Vitamin C (206% daily value [DV]) may aid in fighting bacterial and viral infections and support skin health. Riboflavin (30% DV) functions as co-enzymes in carbohydrate, protein, and fat metabolism. Folate (49% DV) has many important biological functions such as supporting the activities of the nervous system. Vitamin A (62% DV) plays a role in immune function, as well as maintaining healthy vision and skin. Lutein and zeaxanthin (28,000 mcg per 100 g of leaves) are carotenoid antioxidants that protect the eyes from damage and degeneration.
Sweat leaves are a good source of essential minerals such as magnesium (29% DV). Magnesium promotes calcium absorption, builds new bone cells, and regulates nerve and muscle activities. The leaves are very low in calories (2% DV) and high in fiber (9% DV) and can be a healthy food choice for vegetarians. The regular consumption of sweet leaves will provide many important vitamins and minerals; however, it is not the perfect vegetable. Everything should be consumed in moderation. Consuming a handful of leaves a day is considered a good source of greens and should not cause adverse reactions.
Andarwulan et al. [2010] and FAO were used to determine the nutritional value of sweet leaf. Lutein and zeaxanthin content were determined from Liu et al. [2007].