Shungiku: Nutritional Information

Phacelia (click for full sized image) A rich source of vitamin C, carotene, calcium, iron and potassium.

100g leaves and stalk contain:
460 mg potassium
120 mg calcium
26 mg magnesium
44 mg phosphorus
1.7 mg iron
4500 µg beta-carotene
380 µg retinol

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.
Delicious in miso soup. Delicious with scrambled eggs. Add to 'chawan mushi' - a steamed savory egg custard.
Both stalks and leaves are used. The flowers are edible and make an attractive garnish.

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.

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