3162 Kangkong

"Nutritious Aquatic Superfood"

Kangkong, also known as Water Spinach or Synonymous with Water Spinach, is a green leafy aquatic vegetable originating from Asia, rich in vitamins and minerals with a sweet, slightly nutty flavor.

Also known as: Water Spinach, Ipomoea aquatica, Swamp Cabbage

Botanical name: Ipomoea aquatica

Kangkong illustration

Quick Facts

PLU Code

3162 (4-digit conventional)

Category & Size

VegetablesOng ChoyAll Sizes

Origin

Southeast Asia & tropical Asia

Storage Temperature

32°F - 41°F (0°C - 5°C)

Shelf Life

1 - 3 days

Status

Approved

About Kangkong

Kangkong is often used in traditional Asian stir-fries and soups, pairs well with garlic, ginger, and chili peppers, and can be easily grown in tropical climates.

Nutrition Information

Kangkong, also known as water spinach, is low in calories and rich in nutrients. Per 100 grams of raw kangkong, the nutrition facts are approximately as follows: calories 19, protein 2.1 grams, fat 0.2 grams, carbohydrates 3.3 grams, fiber 2.5 grams, vitamin A 200 mcg, vitamin C 55 mg, calcium 13 mg, iron 0.4 mg, magnesium 7 mg, potassium 359 mg, zinc 0.7 mg.

Storage & Handling

Keep refrigerated, maintain high humidity to prevent dehydration

Optimal Storage Conditions:
Temperature: 32°F - 41°F (0°C - 5°C)
Humidity: 80 - 90%
Packaging: Breathable, perforated bags
Shelf Life: 1 - 3 days
Storage Notes: Handle with care, trim old leaves and base of stem. High susceptibility to ethylene, CO2 and moisture.

Search PLU Codes

Tags
3162KangkongIpomoea aquaticaAll SizesVegetablesOng ChoyApproved
Commodity Details
Commodity Key:
ong-choy
Variety:
Synonymous with Water Spinach
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).