(Peperomia pellucida) also known as “pansit-pansitan”, “ulasimang bato” or “sinaw-sinaw”. Leaves and stem maybe eaten as vegetables; Infusion and decoction of leaves and stems are used for gout and arthritis. Pounded whole plant use as warm poultice for boils and pimples. It can be used as facial rinse for complexion problems. It is also good for kidney problems as it cleanses the kidneys. Put fresh leaves in a pitcher of water and drink it daily.
INDICATION: Anti-hyperuricemia (Arthritis and Gout)
IDENTIFICATION: A variety of grass with heart-shaped leaves
• Use the seeds.
• Mostly found in damp soil and rocks.
• Wash 1 1/2 glass fresh mature leaves thoroughly.
• Add a pinch od salt and pepper to taste.
• Divide into 3 parts and consume in the morning, at noon and at night.
• Wash the leaves thoroughly and chop or cut in small pieces.
• Boil 2 glasses of chopped leaves with 4 glasses of water, let it boil for 15 minutes under low fire without cover.
• Cool then strain.
• Drink 1/3 glass 3 times a day after meal.
100 grams of edible portion of Pansit-pansitan or Ulasimang bato contains:
• 1.1 grams Carbohydrates
• 0.5 gram Protein
• 0.5 gram Fat
• 94 mg Calcium
• 13 mg Phosphorous
• 4.3 mg Iron
• 1250 ug Betacarotene
• 2 mg Ascorbic Acid
Source: The Philippine Food Composition Tables 1997, Food and Nutrition Research Institute (FNRI)-Department of Science and Technology (DOST)