Vegetable fern (Diplazium esculentum)

Common Names
Vegetable fern (En); fougère végétale (Fr); kuwareshida (Jp); fern vegetal (Sp); 過溝菜蕨, 過貓 (Cn)

Plant Distribution
East, Southeast and South Asia, Oceania

Edible Parts
Tender fronds are blanched, boiled, or stir-fried.

Health Values
Beta-carotene: low; vitamin E: medium; riboflavin: low; ascorbic acid: low; calcium: low; iron: low; protein: 3.2%. Both fresh and boiled leaves have antioxidative activities higher than alpha-tocopherol.

Read more: Vegetable fern, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.