Prime 11 Komatsuna (Japanese mustard spinach) Vitamin information and Well being advantages

Choice and storage

Komatsuna will be harvested at any stage- from microgreens to flowering tops. Whereas younger, its leaves have a light taste and are ready very like spinach. Because the plant grows, the stems grow to be harder, and taste grows stronger and warmer, and therefore, require an extended cooking time.

Available in the market, search for contemporary greens that includes crispy, darkish inexperienced leaves. Keep away from wilt, noticed, or discolored leaves.

At dwelling, hold the leaves within the fridge quickly after shopping for as they wither quickly if stored at room temperature.

Though they are often saved for as much as 3 days in chilly storage, contemporary komatsuna greens ought to be used as quickly as potential to get advantages.

Preparation and serving strategies

Komatsuna is a well-liked green-leafy vegetable within the Japanese weight-reduction plan. Contemporary leaves, flower buds, and stems are utilized in a wide range of cuisines throughout East-Asia.

Earlier than cooking, wash the leaves totally in clear operating water to take away sand/filth after which rinse in saline water for about half-hour to take away any insecticide residues. Trim away thick petioles and stems.

Listed below are some serving ideas:

Fried rice with eggs and Komatsuna. Courtesy: Kakei.R

• Contemporary tender Japanese mustard-spinach greens are eaten uncooked both as a salad or loved juiced.

• Put together easy fried rice with eggs and Japanese mustard spinach (小松菜の炒飯).

• In Japan, mature komatsuna leaves are steam-cooked alone or blended with different greens reminiscent of spinach in ohitashi. Boiled greens seasoned with dried bonito flakes, sesame seeds, and soy sauce broth as a dressing to taste and to tame the pungent, peppery taste.

• Use in dashi-soups mixing with rooster, mushroom, and chopped inexperienced onions.

• Komatsuna will be substituted for napa (Chinese language) cabbage for a extra extremely flavored model of kimchee.

Security profile

• Reheating of Japanese spinach leftovers could trigger conversion of nitrates to nitrites and nitrosamines by sure micro organism that thrive on ready nitrate-rich meals, reminiscent of komatsuna, spinach, and lots of different inexperienced greens. These toxic compounds could show dangerous to well being.

• Phytates and dietary fiber current within the komatsuna could intrude with the bioavailability of iron, calcium, and magnesium.

• Komatsuna, being a Brassica household vegetable, accommodates oxalic acid, a naturally occurring substance present in some greens which can crystallize as oxalate stones within the urinary tract in some folks. Folks with recognized oxalate urinary tract stones are suggested to keep away from consuming greens belong to the Brassica household. Sufficient consumption of water is, subsequently, essential to take care of regular urine output.

• Komatsuna might also comprise goitrogens which can intrude with thyroid hormone manufacturing and might trigger thyroxin hormone deficiency in people with thyroid dysfunction.

(Medical Disclaimer: The knowledge and reference guides on this web site are supposed solely for the final info of the reader. It’s not for use to diagnose well being issues or for therapy functions. It’s not an alternative to medical care supplied by a licensed and certified well being skilled. Please seek the advice of your well being care supplier for any recommendation on drugs.)

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Additional studying:

1. Refer Stanford College of Medication Most cancers info Web page- Vitamin to Cut back Most cancers Threat (Hyperlink opens in new window).

2. USDA Nationwide Nutrient Database.

3. Kitazawa Seed Firm (Hyperlink opens in new window).

4. Specialty Produce (Hyperlink opens in new window).