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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)

Image Credit: http://en.wikipedia.org/wiki/User:ChildofMidnight
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Original Image: http://en.wikipedia.org/wiki/File:T%E1%BA%A7n_%C3%B4.jpg

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

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