Is Water Spinach the Same as Kangkong?

December 20, 2025 •

4 min read

The leafy green vegetable scientifically known as Ipomoea aquatica goes by numerous names across the globe. For many home cooks and restaurant-goers, confusion arises when seeing 'water spinach,' 'kangkong,' 'ong choy,' and 'river spinach' used interchangeably. This guide explains the relationship between these common names and other related leafy greens, clearing up any culinary confusion.

Quick Summary

Water spinach and kangkong are different names for the same semi-aquatic plant, Ipomoea aquatica, a popular leafy green throughout Asia. It is also known as water morning glory, swamp cabbage, and ong choy, but is not related to true spinach. The plant is celebrated for its tender leaves, crisp hollow stems, and nutritional benefits.

Key Points

Same Plant: Water spinach and kangkong are different names for the same plant, Ipomoea aquatica.
Regional Names: 'Kangkong' is common in Southeast Asia, while 'ong choy' (Cantonese) and 'kōngxīncài' (Mandarin) are used in China.
Not True Spinach: Despite the name, it is botanically unrelated to true spinach and belongs to the morning glory family.
Nutrient-Rich: Water spinach is an excellent source of vitamins A, C, and E, as well as minerals like iron and magnesium.
Culinary Versatility: It is commonly used in stir-fries, soups, and blanched dishes across many Asian cuisines.
Distinct Texture: The vegetable is known for its crisp, hollow stems and tender leaves, which absorb sauce well.

Yes, Water Spinach and Kangkong Are the Same Plant

In short, water spinach is the same as kangkong, along with other names like water morning glory, river spinach, and swamp cabbage. The different names typically reflect the regional language where the vegetable is being sold or consumed. The scientific name for this semi-aquatic, edible plant is Ipomoea aquatica.

This vegetable is a member of the morning glory family, Convolvulaceae, which is a completely different botanical family from true spinach, Spinacia oleracea. The 'spinach' part of the name simply refers to its culinary use as a leafy green vegetable. This distinction is important for those sensitive to or researching the specific properties of different vegetables. The misconception that they are different can often come from differences in preparation style or local variety, but fundamentally, they refer to the same species.

Origins and Regional Names

Ipomoea aquatica has been cultivated and consumed for centuries, primarily throughout Southeast and East Asia, where it is believed to have originated. Its widespread presence has given rise to its many names:

Kangkong: Common in the Philippines, Indonesia, and Malaysia.
Ong choy: The name used in Cantonese-speaking regions and Hawaii.
Kōngxīncài (空心菜): In Mandarin, this name literally translates to 'hollow-heart vegetable,' referring to its hollow stems.
Rau muống: The name in Vietnam.
Pak boong: Used in Thailand and Laos.
Trakuon: The name in Cambodia.

A Tale of Two Greens: Water Spinach vs. True Spinach

While the names can be misleading, the differences between water spinach (Ipomoea aquatica) and true spinach (Spinacia oleracea) are significant. Their botanical distinctions are reflected in their physical appearance, flavor, texture, and growth habits. Understanding these differences can help you choose the right green for your recipe.

Comparison Table: Water Spinach vs. True Spinach


Feature	Water Spinach (Kangkong)	True Spinach (Spinacia oleracea)
Botanical Family	Convolvulaceae (Morning Glory)	Amaranthaceae
Stems	Long, hollow, and buoyant, with crunchy texture	Shorter, solid stems with tender texture
Leaves	Arrowhead or lanceolate shaped	Round or oval shaped
Growth Habit	Semi-aquatic, trailing vine; thrives in water or moist soil	Terrestrial plant; thrives in cool soil
Flavor	Mild, slightly sweet, and earthy taste	Slightly bitter, distinctive flavor
Texture	Crunchy stems and tender leaves	Tender leaves and stems
Cooking	Best in stir-fries, soups, and blanched	Can be eaten raw in salads or cooked

Nutritional Benefits and Culinary Uses

Regardless of what you call it, water spinach is an extremely healthy addition to your diet. It is a source of vitamins A, C, and E, as well as minerals like iron and magnesium.

Vitamins A and C: Powerful antioxidants that boost immune function and promote healthy skin.
Iron: Essential for producing red blood cells and preventing anemia.
Fiber: Supports digestive health and prevents constipation.
Antioxidants: Helps protect against cellular damage and chronic diseases.

In the kitchen, its versatility is a major reason for its popularity. The crunchy, hollow stems and tender leaves can be stir-fried, added to soups, or blanched for salads. Some popular preparations include:

Stir-fried garlic water spinach: A simple yet flavorful dish with garlic and soy sauce.
Adobong kangkong: Filipino style water spinach cooked with vinegar, soy sauce, and garlic.
Kangkung belacan: A Malaysian and Indonesian stir-fry with shrimp paste.
Thai phak bung fai daeng: A fiery, stir-fried dish common in Thailand.

Growing and Harvesting

Water spinach is an easy-to-grow, fast-maturing vegetable that thrives in warm, humid climates and wet soil. It can be grown from seeds or from stem cuttings, which readily root at the nodes. Due to its rapid growth, it's considered an invasive species in some parts of the world, including areas of the United States. However, this same characteristic makes it a culinary blessing in regions where it's a native and beloved food source. For those growing it at home, it's important to keep the soil consistently moist, as its name suggests.

Conclusion

The answer to the question, "Is water spinach the same as kangkong?" is a definitive yes. These are simply different regional names for the same plant, Ipomoea aquatica, a popular and nutritious leafy green vegetable in Asian cuisine. While its name can cause confusion, especially when comparing it to true spinach, its mild flavor, crunchy texture, and versatility make it a valuable ingredient for any home cook to explore. So, the next time you see kangkong, ong choy, or water spinach at the market, you can confidently add it to your cart, knowing they are one and the same. For more information on botany and horticulture, consider checking out the National Parks Board of Singapore.

Frequently Asked Questions

The scientific name for both water spinach and kangkong is Ipomoea aquatica. It is a semi-aquatic plant within the morning glory family.

It is called water morning glory because it is a member of the Convolvulaceae (morning glory) family and its flowers are trumpet-shaped, similar to ornamental morning glories.

Water spinach has a mild, slightly sweet, and earthy flavor. Its crunchy, hollow stems are excellent for absorbing flavors from sauces and seasonings.

Yes, it is perfectly safe and common to eat kangkong stems. The hollow stems are crunchy and full of flavor when cooked, often being used alongside the leaves in stir-fries and soups.

While kangkong is typically cooked, it can be eaten raw, especially the young leaves and shoots, as long as it has been thoroughly washed to remove dirt and potential pathogens from its aquatic environment.

Water spinach is used in diverse ways. In the Philippines, it's used in adobong kangkong. In Malaysia and Indonesia, it's found in kangkung belacan. In Chinese cuisine, it's often stir-fried with garlic or fermented tofu.

Key differences include their botanical family (Ipomoea aquatica is from the morning glory family, true spinach is from the amaranth family), stems (water spinach has hollow stems, true spinach has solid ones), and taste (water spinach is milder and sweeter, true spinach can be slightly bitter).