Katuk (Sauropus androgynus) is a leafy plant that can be recognized by its small, dark green leaves with a distinctive silvery pattern along the central vein. In Indonesia, katuk leaves are commonly used as an ingredient in various traditional dishes or consumed fresh as a raw vegetable (lalapan). In addition to their culinary use, the leaves are also processed into herbal tea and dietary supplements due to their nutritional value and potential health-promoting properties.

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Every 100 grams of katuk (Sauropus androgynus) leaves contains a wide range of essential nutrients, including approximately 35 kcal of energy, 5–7 g of protein, 1 g of fat, and 1.8–2 g of dietary fiber, as well as 250 mg of vitamin C. In addition, katuk leaves are a rich source of important micronutrients, providing approximately 190 µg of folate, 1 mg of zinc, 45 mg of potassium, 120 mg of magnesium, 170 mg of calcium, and 2.7 mg of iron per 100 grams. These nutritional components make Sauropus androgynus a valuable leafy vegetable with significant potential to support overall health and nutritional well-being.

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Katuk (Sauropus androgynus) leaves are also rich in vitamin A, B-complex vitamins, and a variety of antioxidants, including polyphenols, flavonoids, lutein, and zeaxanthin. Owing to their abundant nutritional and bioactive compounds, katuk leaves offer numerous potential health benefits. They are widely recognized for promoting breast milk production in lactating mothers, helping to regulate blood glucose levels, preventing obesity, accelerating wound healing, reducing inflammation through their anti-inflammatory properties, and strengthening the immune system. These health-promoting effects are attributed to the synergistic action of the plant’s vitamins, minerals, antioxidants, and other phytochemicals, making Sauropus androgynus a valuable functional food and medicinal plant.