Crown Daisy, Raw

Crown Daisy

쑥갓 - ssukgat

Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green

A leafy, aromatic herb.

In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or "hotpots" The plant is delicate and easy to overcook and so is added at the end of most preparations.

The plant is rich in minerals and vitamins, contains various antioxidants (in stem, leaf,and root tissues) that have potential long-term benefits for human health, although toxic (dioxin) properties have also been observed. (wikipedia)

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Nutrition Facts

Serving size: 100g.

Other serving sizes: 1 cup, 1 gram, 1 oz, 1 stem, 1 teaspoon

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition source: User.

Amount Per Serving
Calories	22
Calories From Fat (10%)	2.16
Calories From Protein (33%)	7.36
Calories From Carbohydrates (57%)	12.48
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 0.3g	<1%
Saturated Fat 0.02g	<1%
Monounsaturated Fat 0.01g
Polyunsaturated Fat 0.1g
Trans Fatty Acids 0g
Cholesterol 0mg	0%
Sodium 73mg	3%
Potassium 460mg	13%
Total Carbohydrates 3.9g	1%
Fiber 3.2g	13%
Net Carbohydrates 0.7g
Protein 2.3g	5%
Vitamin C 19mg	32%
Calcium 120mg	12%
Iron 1.7mg	9%
Vitamin E 1.7mg	17%
Thiamin 0.1mg	7%
Riboflavin 0.16mg	9%
Niacin 0.8mg	4%
Vitamin B6 0.13mg	7%
Folate 190mcg	48%
Pantothenic Acid 0.23mg	2%
Vitamin K 250mcg	313%
Phosphorus 44mg	4%
Magnesium 26mg	7%
Zinc 0.2mg	1%
Copper 0.1mg	5%
Manganese 0.4mg	20%
Water 2.4g	0%

Source

Source: Sugiyama Food Composition Database

Recipes Using This Ingredient

Korean Temple Cuisine - Bi bimbap

Soups & Stocks - Kkotgetang (Korean Flower Crab Soup)

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