Health benefits 

of the food we grow

We encourage our community to transition to a more plant-based diet for health and for our environment. A HKU research found that excessive meat consumption is the main reason for the high per capita GHG emission. Hong Kong can achieve a 43% reduction in GHG emissions if citizens follow the government's nutrient guidelines on meat consumption. Whether you are a vegetarian or not, it is good to learn the health benefits of plants and maintain a balanced and nutritious diet, AND that we are growing these plants right on the HKU campus! 

 

This part is compiled by Edible Spaces Intern Sovina Taneja.

Cherry Tomatoes • Carrots • Broccoli • Lettuce • Swiss Chard • Snap Peas

Cherry Tomatoes

Solanum lycopersicum

The cherry tomatoes are an excellent source of vitamins A and C, and a good source of vitamin K and potassium. Potassium can help reduce blood pressure, by increasing your body's ability to excrete sodium. They have a good fibre content and choline content which can support the heart. Cherry tomatoes are the best source of lycopene, which is linked to reducing risk of specific types of cancer including prostate, lung and stomach.

Herbs/Flowers: Oregano • Marigold • Nasturtium • Butterfly-pea flower

Oregano

Oreganum vulgare

Just one teaspoon of oregano can fulfil 8% of your daily vitamin K needs. It can help fight bacteria, and reduce inflammation. Oregano and oregano oil are high in antioxidants which can help prevent damage to cells. It also has antibacterial properties and may protect against some viruses. Oregano can be easily added to your meals fresh, dried or as an oil.