Is yam leaves high in soy?

Watch for

• Always cooked, never raw.Yam plant tissue is known for needle shaped calcium oxalate crystals and steroidal saponins, which is why handling and peeling raw yam makes hands itch and prickle. Boiling or steaming the leaves and discarding the water is the standard preparation everywhere they are eaten, and there is no salad use for them.
• The label problem is real.Sweet potato leaves and yam leaves look similar on a market stall, cook similarly and are sold under the same English name in many places. They are different plants with different chemistry, so if you are trying to pin down a reaction, find out which one you actually bought.
• Borderline across the board is not the same as measured.The amine, salicylate, oxalate and nickel grades on this row are the database default for a leafy green that has not been through dedicated testing, so treat them as a placeholder and treat a reaction as unexplained rather than ruled out.
• No honest low FODMAP claim exists here.Every FODMAP subgroup is unrated, so if your gut is the sensitive part, start with a small portion and log it as an untested food.
• Cooking water is not stock.Where the leaves are boiled, the water is thrown out rather than reused, which also happens to be the standard way of reducing soluble oxalate in any green.