Katuk Leaves

Katuk leaves are originating from shrubs and named in Latin sauropus androgynus. The leaves are often used as green vegetables, ointments and goulashes.

Contents of calorie, protein and carbohydrate of katuk leaf are almost on par with papaya and cassava leaves while the iron and protein contents are higher than the two types of earlier leaves. Katuk leaf is also rich in vitamins A, B1 and C. The phytochemical compounds such as tannin, saponin, flavonoid and alkaloid papaverine are potential as natural remedies.

In Indonesia, katuk leaves are known as milk facilitator due to protein, essential oil compounds, amino acids, vitamins A, B and C, minerals as well as seven other active compounds. Research on the ability of katuk leaf to produce milk had been done. Prof Dr H Sardjono O Santoso DSFK, a pharmacologist from University of Indonesia, even dared to produce tablets of katuk leaves for smooth milk.

In the body, high beta-carotene content is believed to help prevent eye irritation.

The content of calcium in katuk is good enough. It fits to be consumed by women who do not want to develop osteoporosis.

Very low calcium levels can cause high blood pressure to rise. To fix it, try eating katuk leaves which have pretty good calcium levels.

In katuk, there are active substances capable of stimulating the synthesis of steroid hormones such as progesterone and testosterone thus arousing sexual vitality and stimulating the quality and quantity of sperm.

Katuk leaf contains ephedrine very good for people with influenza. High enough iron content must be to overcome anemia.

Katuk leaves have many benefits but do not be consumed more than 50 grams per day continuously for long periods of time because glucocorticoid compound can interfere with the absorption of calcium and phosporus. Other negative effects, it can cause insomnia, bad eating and shortness of breath. Specifically for pregnant women, they should not be eating katuk leaves as it will affect the condition of the fetus.