Parboiled sweet potato stems
There are two types of sweet potato stems: one made by parboiling peeled stems harvested between April and November from greenhouses or farms, and another made by parboiling precooked and dried stems in September and October. Parboiled sweet potato stems are low in calories and rich in fiber, potassium, and calcium. Enjoy it by adding to a soup or stir-frying.
Product info
Product name | Parboiled sweet potato stems |
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Origin | South Korea, China |
Packaging unit | 1kg, 2kg, 5kg (Ordering standard) |
Packaging method | Vacuum packaging |
Best before | 7 days after packaging |
Storage | Refrigerated at 0℃~10℃. |