Okinawa spinach

Gynura bicolor contains high levels of vitamin C, crude protein, iron, carotenoids, calcium, essential amino acids, and is a rich source of anthocyanins. According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve balance. The stems and roots of the plant can also be made into tea. Choose leaves with few bruises and without black stains. In Japan, Gynura bicolor is eaten as local vegetable in Ishikawa, Kumamoto, and Okinawa, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura. The roots of the plant have been used for consumption in aviation for their richness in Vitamin K. It has an application to address bone decay in astronauts, increasing the absorption of calcium. It can also help female astronauts during menstruation.

G. bicolor has been used as a food and folk medicine for millennia. It was brought into cultivation at the Calcutta Botanic Garden from the Moluccas of eastern Indonesia in 1798. It was introduced to Japan in the 18th century. In 2010, Gynura bicolor had a shipment volume of 63 tons in Japan.