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Shungiku: Nutritional Information |
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A rich source of vitamin C,
carotene, calcium, iron and potassium.
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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 |
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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. |