Ashitaba
(Angelica keiskei)
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Nutritional Information:
Stems and leaves are rich in an anti-oxidant called chalcone
(visible as a yellow sap) said to have anti-aging properties. Chalcone
is composed of the flavonoids Xanthoangelol, Xanthoangelol-E and
4-Hydro-oxyderricin.
Contains coumarins (psoralen, imperatorin, columbianagin,
isorhazelpitin, rhazelpiton, selinidin), a class of phenolic compounds
that are abundant in citrus fruits and which may be anticarcinogenic.
Contains high levels of of chlorophyll.
100g raw stem and leaf contains:
- 540 mg potassium
65 mg calcium
26 mg magnesium
65 mg phosphorus
60 mg sodium 1 mg iron
0.6 mg zinc 1.05 mg manganese
5300 µg beta-carotene (vitamin A)
440 µg retinol
0.1 mg vitamin B1
0.24 mg vitamin B2
0.16 mg vitamin B6
41 mg vitamin C
4.3 mg vitamin E
500 µg vitamin K 100 µg folic
acid
How to Enjoy it:
Eat raw or cooked. Stems can be lightly boiled and used like asparagus;
leaves can be lightly boiled and eaten in place of spinach, or chopped
and added to soups and stir-fries. |
| Ashitaba seedling April 7th |
Ashitaba June 2nd |
| Eleven months after sowing - 14th
January |
Harvested ashistaba showing yellow sap |
