Researchers studied a plant called Suyuquelite (a type of morning glory leaf) that people in some cultures eat as a cooked vegetable. They wanted to see if cooking it would destroy its healthy nutrients and antioxidants (substances that protect your cells). The good news: cooking didn’t hurt its nutritional value at all. The plant is packed with fiber, protein, and important minerals like iron and phosphorus—actually more than similar leafy greens. The only thing that changed was when the leaves were harvested, which affected some of their protective compounds. This suggests Suyuquelite could be a really nutritious addition to anyone’s diet.

The Quick Take

  • What they studied: Whether cooking Suyuquelite leaves destroys their healthy nutrients and whether the plant is nutritious enough to eat regularly
  • Who participated: The study analyzed Suyuquelite leaves collected during spring and fall over two years. No human participants were involved—researchers tested the plant itself in a laboratory
  • Key finding: Cooking Suyuquelite leaves did not reduce their healthy antioxidants or nutritional value. The leaves contain more fiber, protein, and minerals than similar leafy greens like purslane
  • What it means for you: If you have access to Suyuquelite, you can cook it however you like without worrying about losing its health benefits. It appears to be a nutritious vegetable choice, though more research on how it affects human health would be helpful

The Research Details

Researchers collected Suyuquelite leaves during spring and fall across two different years. They then tested the leaves in two ways: raw and after cooking with heat. They measured the amounts of different nutrients (like fiber, protein, and minerals) and tested for antioxidants—the protective compounds that help keep your cells healthy. By comparing the raw and cooked samples, they could see if heat treatment damaged any of the plant’s nutritional value.

They also compared their findings to other similar leafy greens that people already eat, like purslane and quintoniles, to see how Suyuquelite stacked up nutritionally. The researchers collected samples across two years to make sure their results were consistent and not just a one-time finding.

This approach matters because many people worry that cooking vegetables destroys their healthy nutrients. By testing the plant before and after cooking, the researchers could give people real answers about whether it’s safe to cook this vegetable. Testing across two different years and seasons also shows that the findings are reliable and not just based on one batch of plants that might have been unusual.

This is the first scientific study of this particular plant, which is both exciting and means there’s limited previous research to compare it to. The researchers tested samples from multiple seasons and years, which strengthens their findings. However, the study focused only on the plant’s chemical composition in a laboratory—it didn’t test how the plant actually affects people’s health when they eat it. The journal that published this research (Plant Foods for Human Nutrition) is a respected scientific publication focused on food and nutrition research.

What the Results Show

The main discovery was that Suyuquelite leaves contain impressive amounts of healthy nutrients. The leaves had 14.73% fiber (the part of food that helps your digestion), 4.26% protein (needed for building muscles and tissues), and significant amounts of important minerals. Specifically, they contained 52.26 mg of iron per 100 grams (important for carrying oxygen in your blood), 922.04 mg of phosphorus (needed for strong bones), 5.41 mg of manganese, and 2.18 mg of copper per 100 grams.

When researchers compared these numbers to similar leafy greens that people already eat regularly, Suyuquelite came out ahead. It had more of these nutrients than purslane and quintoniles, two other quelites (leafy vegetables) that are eaten in some cultures.

The most important finding for cooking was that heat treatment did not damage the plant’s antioxidant capacity—the ability to protect cells from damage. This means you can cook Suyuquelite however you prefer without losing these protective benefits.

One thing that did change was the amount of phenolic compounds (a type of antioxidant) depending on when the leaves were harvested. Leaves collected in different seasons and different years had slightly different amounts of these protective compounds, though all samples still had good levels.

The researchers noted that the nutritional content varied slightly between spring and fall harvests and between the two years they studied. This is normal for plants and suggests that when you harvest Suyuquelite matters somewhat for getting maximum antioxidants, though the plant remained nutritious regardless of harvest time. The stability of nutrients during cooking was consistent across all samples tested.

This is the first scientific study of Suyuquelite’s nutritional profile, so there’s no previous research to directly compare it to. However, the researchers compared it to other quelites (leafy vegetables eaten in similar ways) and found that Suyuquelite performed better nutritionally. This suggests it could be a valuable addition to the group of traditional vegetables that people already eat and trust.

The study only tested the plant’s chemical composition in a laboratory—it didn’t follow people who actually ate Suyuquelite to see how it affected their health. We don’t know yet if eating this plant actually helps prevent disease or improves health markers in real people. The study also didn’t specify exactly how much of the plant was tested or provide detailed information about the testing methods. Additionally, this plant may not be widely available outside of certain regions, so the findings may be most relevant to people in areas where it’s traditionally eaten.

The Bottom Line

If you have access to Suyuquelite leaves, they appear to be a nutritious vegetable choice that you can safely cook without losing health benefits. The evidence suggests it’s worth trying as part of a varied diet that includes many different vegetables. However, this should not replace other well-studied vegetables or be considered a treatment for any health condition. More research on how eating this plant affects human health would help confirm these laboratory findings.

This research is most relevant to people in regions where Suyuquelite grows and is traditionally eaten, or to people interested in trying new nutritious vegetables. It may be particularly interesting to people who are concerned about nutrient loss from cooking vegetables. People with specific health conditions should consult their doctor before making major dietary changes. This is not a substitute for medical advice.

Since this study only tested the plant’s composition and didn’t follow people eating it, we don’t have information about how quickly you might notice health benefits. Like other vegetables, any health benefits would likely develop gradually over weeks to months of regular consumption as part of a healthy overall diet.

Want to Apply This Research?

  • If you have access to Suyuquelite, track your weekly servings and note how you feel (energy levels, digestion, overall wellness) to personally observe any benefits. Record the preparation method (raw, boiled, sautéed) to monitor if cooking method affects how you feel.
  • Add Suyuquelite to your weekly meal plan as a cooked vegetable side dish. Start with one serving per week and gradually increase to 2-3 servings weekly, similar to how you’d eat other leafy greens like spinach or kale. Try different cooking methods (steaming, boiling, sautéing) to find your preferred preparation.
  • Create a simple log tracking: weekly servings consumed, cooking method used, and any changes in energy, digestion, or overall wellness. Compare notes over 4-8 weeks to see if regular consumption correlates with any personal health improvements. Share observations with your healthcare provider if making significant dietary changes.

This research describes the nutritional composition of Suyuquelite leaves in a laboratory setting. It does not prove that eating this plant will prevent, treat, or cure any disease or health condition. Before making significant changes to your diet, especially if you have existing health conditions, take medications, or are pregnant or breastfeeding, consult with your healthcare provider or a registered dietitian. This information is for educational purposes only and should not replace professional medical advice. Individual responses to dietary changes vary, and what works for one person may not work for another.