Mitsuba: Nutritional Information

Mitsuba & Soup (click for full sized image)
Mitsuba garnishing soup
High in carotene, vitamin C, potassium and calcium.
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
8 mg sodium
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'.

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