Edible chrysanthemum(食用菊)しょくようぎく

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Nutrient content per 100 g

Delicious season

Edible chrysanthemum

* Display the yearly calendar with each number

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 rate15%
Energy27㎉
moisture91.5g
Protein1.4g
Lipid
Carbohydrate6.5g
Sodium2㎎
Potassium280㎎
Calcium22㎎
Magnesium12㎎
Rin28㎎
iron0.7㎎
Zinc0.3㎎
Copper0.04㎎
Manganese0.36㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)67㎍
Vitamin D
Vitamin E(Tocopherol α)4.6㎎
Vitamin K11㎍
Vitamin B10.1㎎
Vitamin B20.11㎎
Niacin0.5㎎
Vitamin B60.08㎎
Vitamin B12
Folic acid73㎍
Pantothenic acid0.2㎎
Biotin
Vitamin C11㎎
Dietary fiber(aggregate amount)3.4g

Quoted from the Japanese food standard composition table 2015 edition