Shungiku: Nutritional Information
| A rich source of vitamin C,
carotene, calcium, iron and potassium.
0.10 mg vitamin B1
0.16 mg vitamin B2
0.13 mg vitamin B6
19 mg vitamin C
1.7 mg vitamin E (Alpha-Tocopherol)
250 µg vitamin K
190 µg folic acid
|Phacelia - reduces nitrate leaching and attracts wildlife. Good cut flower.|
How to Enjoy it:
In mixed salads raw, boiled like spinach (cook quickly)
or stir-fried. Delicous with bacon or garlic.
Omelette with Shungiku leaves:Beat 4 eggs in a bowl. Add 5-7 Shungiku leaves roughly chopped, 1 teaspoon of mayonnaise or 1 tablespoon of cream, salt and pepper. Heat olive oil in a frying pan, pour the egg mixture into the pan and leave for 5 to 10 minutes or until no longer liquid.