Mitsuba: Nutritional Information
Mitsuba garnishing soup
Used to treat colds, fever and stress.
-
100g leaves contain:
- 640 mg potassium
25 mg calcium
17 mg magnesium
50 mg phosphorus
0.3 mg iron
720 µg beta-carotene
61 µg retinol
0.03 mg vitamin B1
0.09 mg vitamin B2
0.04 mg vitamin B6
8 mg vitamin C
0.7 mg vitamin E (Alpha-Tocopherol)
63 µg vitamin K
44 µg folic acid
How to Enjoy it:
Best appreciated raw in salads and as a garnish for
soups, added to rice, fish or with scrambled eggs.
Mitsuba turns bitter when cooked for more than a couple of minutes so
should only be added at or just before serving.
In Japan mitsuba is often added to a steamed egg custard called 'chawan
mushi'.