Description
Yau Wah Organic Farm, Kam Tin
🚚 The fastest delivery time: 2-day delivery.
🐝 Supplier / Origin : Yau Wah Organic Farm, Kam Tin
🔖 Certification : HKORC Number - C10005
🌱 Manufacturer introduction : There are small insects on the fresh green leaves. We need to let everyone know that the fresh organic vegetables are not used with pesticides, and the small insects can coexist. After a child came to the farm, they found that there were vegetable insects on the leaves, so they raised them, and finally found The experience of turning cabbage insects into cabbage butterflies may be a good ecological education. The farmers all have one wish, and hope that the public can support them, understand their hard work, and support them by doing their best to make eating local food a habit: "Hong Kong people support Hong Kong agriculture, buy Hong Kong food!"
🛍 Product Information :
Edible leaves and stems have a unique scent . Shungiku (春菊) is edible only in East Asian countries such as Japan , China , and South Korea . It was introduced into China during the Song dynasty and became a vegetable . Ingredients are in season from November to March in winter [8] . If the leaves are dark green and fresh, and there are no leaves sticking out from the bottom of the stem, it is a good product with high commercial value , and the stem that is not too thick is soft .
As a leafy vegetable in winter, it is indispensable for hot pot dishes, but various cooking methods such as salads and stir-fries are performed . In addition to being used as an ingredient in hot pot dishes such as sukiyaki and puffer fish hotpot , the soft leaf tips can be eaten raw [10] [9] , and are used in salads , as they contain little oxalic acid , which causes harshness . If you want to make aemono , boil it quickly before using it . It is also used for tempura and soup, and "Shungikuten" (春菊天) is one of the standard menus at stand-up soba and udon restaurants in the Kanto region. In China, it is stir-fried .
Ddifferent varieties are preferred depending on the region. Some people prefers those with large leaf notches and a strong bitterness, while other prefers those with small leaf notches and a strong sweetness. The bitterness is not present in the stems, but comes out when the leaves are heated.
Nutrients
It has high nutritional value, rich in beta-carotene and vitamin C, and rich in vitamins B2 and E, dietary fiber, potassium, calcium.
Every 100 grams (g) edible part contains 4500 micrograms (μg) of carotene, which is higher than that of spinach. When ingested, carotene is converted in the body to vitamin A, which helps maintain eye health and mucous membranes. In addition, carotene, which is not converted into vitamin A, has an antioxidant effect and is said to be effective in preventing arteriosclerosis and cancer. B vitamins are vitamins that help in the efficient use of carbohydrates, lipids and proteins, while vitamin C maintains healthy skin and strengthens the body's ability to fight stress.
In terms of minerals, it is known as a vegetable that is particularly rich in calcium. The calcium content of spring chrysanthemum after boiling is quite high, and it is said that spring chrysanthemum is better than komatsuna (小松菜) as a calcium source vegetable.
The unique fragrance ingredient of Garland Chrysanthemum is limonene. Because it contains less oxalic acid, it is astringent in nature and the tip of the leaf is soft, so it can be eaten raw.
*Medical content on Wikipedia is for informational purposes only and should not be considered professional advice. For medical help or advice, consult a professional. See medical statement for details.
