Tag: Talbos ng kamote

According to numerous Filipino cooking experts, the ideal blanching time for talbos ng kamote is remarkably short, often just 30 to 60 seconds. This brief cooking process is key to preserving the leaves' vibrant green color and delicate, crisp texture, especially for popular dishes like *ensaladang talbos ng kamote*.

In many parts of the world, particularly in Asia, sweet potato leaves—known as 'talbos ng kamote' in the Philippines—are a highly nutritious and widely consumed vegetable. While often cooked, the question of whether it is safe to eat raw talbos ng kamote frequently arises, especially for those seeking to maximize nutrient intake. This article delves into the considerations for consuming these leaves in their raw state.