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Nutrient content per 100 g
Delicious season
Edible chrysanthemum
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Commentary on vegetables
- Edible chrysanthemum is the same type of chrysanthemum as ornamental chrysanthemum
- Edible is cultivated to have a small bitter taste and large petals
- The cultivation is thriving all year round, but in autumn, the fragrance is different
- Contains vitamins B1, B2, manganese, potassium, etc.
- Choose a bright color and a beautiful shape
- Avoid things that are withered or wilted

Good things to eat together
- Anemia prevention = oyster, mackerel
- Swelling prevention = Wakame, ginger
Preservation method
- Refrigerator in a plastic bag not to dry
- Boil quickly and can be frozen (Add some vinegar when you boil)
- Boiled, well drained with kitchen paper and frozen
When using it, use it as a seasoning
recipe
- Soak
- Soup
Food composition table
Per 100g edible portion
Edible chrysanthemum(raw)petals
Waste rate | 15% |
Energy | 27㎉ |
moisture | 91.5g |
Protein | 1.4g |
Lipid | – |
Carbohydrate | 6.5g |
Sodium | 2㎎ |
Potassium | 280㎎ |
Calcium | 22㎎ |
Magnesium | 12㎎ |
Rin | 28㎎ |
iron | 0.7㎎ |
Zinc | 0.3㎎ |
Copper | 0.04㎎ |
Manganese | 0.36㎎ |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 67㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 4.6㎎ |
Vitamin K | 11㎍ |
Vitamin B1 | 0.1㎎ |
Vitamin B2 | 0.11㎎ |
Niacin | 0.5㎎ |
Vitamin B6 | 0.08㎎ |
Vitamin B12 | – |
Folic acid | 73㎍ |
Pantothenic acid | 0.2㎎ |
Biotin | – |
Vitamin C | 11㎎ |
Dietary fiber(aggregate amount) | 3.4g |
Quoted from the Japanese food standard composition table 2015 edition