What is komatsuna good for?

What is komatsuna good for?

Known for its impressive nutritional properties, komatsuna is chock full of vitamin C, calcium, and beta carotene. Like the other members of the brassica family, komatsuna has a compound called sulforaphane that helps our bodies fight cancer. Sulforaphane actively kill cancer stem cells, slowing a tumor’s growth.

Is komatsuna available in the US?

Komatsuna is rarely available in grocery stores in the United States, but it is becoming a popular choice for home gardeners.

Can you eat komatsuna stems?

Komatsuna stems can be used like celery in salads or cooked dishes. Try mixing raw chopped stems into tuna or chicken salad. Many Asian countries have a tradition of pickling or fermenting komatsuna.

Is komatsuna high in oxalates?

Komatsuna, or Japanese Mustard Spinach is popular in and much of the research on it has been done there. We were unable to locate the value for oxalates in Komatsuna, but found studies mentioning that it is high in calcium and lower in oxalates than spinach.

How do you store komatsuna?

When choosing komatsuna, look for crisp leaves and largely unmarred stems. Store in plastic in the refrigerator, where it will keep for about 5-7 days (stems keep longer than leaves). To keep the greens fresh longer, make sure the tops aren’t peeking out of your plastic bag.

How do you eat Japanese greens?

Saute for about 2-3 minutes until the greens appear soft and cooked. Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking. Serve while hot!

Is komatsuna spicy?

That variety is called Goseki bansei. It grows faster and has bigger but fewer leaves than ordinary komatsuna, and a strong, spicy flavor. The leaves of komatsuna may be eaten at any stage of their growth….

Genus: Brassica
Species: Brassica rapa
Variety: B. rapa var. perviridis
Trinomial name

What is komatsuna in Chinese?

Komatsuna (コマツナ(小松菜)) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan.

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