Vegetable fern (Diplazium esculentum)
East, Southeast and South Asia, Oceania
Tender fronds are blanched, boiled, or stir-fried.
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.