Chrysanthemum, garland, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1.4 MG | 2% | |
| Thiamin | 0.1 MG | 11% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 177 UG | 44% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 116 UG | 13% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 350 UG | 292% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 117 MG | 9% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 54 MG | 4% | |
| Potassium, K | 567 MG | 12% | |
| Sodium, Na | 118 MG | 5% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.9 MG | 41% |
Nutrition Highlights
- Very low in calories (24 kcal per 100g), suitable for weight management.
- Very low in fat (0.6g per 100g).
- Good source of dietary fiber (3g per 100g).
- Good source of Manganese, Mn (41% DV).
- Good source of Folate, total (44% DV).
- Rich source of Vitamin K (phylloquinone) (292% of Daily Value per 100g).
About Chrysanthemum, garland, raw
These vibrant green leaves, often used in Asian cuisine, are the edible foliage of the garland chrysanthemum plant. Unlike the ornamental flowers, these leaves offer a slightly bitter, tangy flavor that adds complexity to dishes. They're commonly featured in hot pots, soups, and stir-fries, particularly in Japanese, Korean, and Chinese cooking. The leaves can also be enjoyed fresh in salads or lightly blanched as a side dish.
From a nutritional standpoint, these greens are remarkably nutrient-dense despite their low calorie content. They're an excellent source of vitamins A and C, providing antioxidant benefits that support immune function and skin health. The leaves contain a notable amount of protein for a vegetable, along with dietary fiber that aids digestion. They also provide minerals like potassium and iron. The presence of beta-carotene and various flavonoids contributes to their potential anti-inflammatory properties. When incorporating them into meals, it's worth noting that their slightly bitter taste pairs well with rich, savory flavors and can help balance heavy dishes.
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