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Also known as: chrysanthemum garland
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is highly nutritious and low in calories, containing only 20 calories per 100g. It is rich in antioxidants, Vitamin K, and potassium, making it an excellent addition to a balanced diet.
It provides antioxidants like flavonoids and carotenoids that protect cells from damage. Additionally, its high Vitamin K content supports bone health and blood clotting, while potassium helps regulate blood pressure.
Yes, it is very keto-friendly. With only 4.31g of carbohydrates and 1.64g of protein per 100g, it fits easily into low-carb and ketogenic lifestyles.
Yes, boiled unsalted chrysanthemum garland is naturally vegan and gluten-free. It is a plant-based ingredient that contains no animal products or wheat proteins.
It has a distinct, slightly bitter, and peppery flavor with a strong floral aroma. Boiling it mellows the intensity of the greens while maintaining its unique herbal profile common in East Asian dishes.
Wash the greens thoroughly and trim any woody stems. Submerge them in boiling water for 30 to 60 seconds until tender and bright green, then immediately shock them in cold water to stop the cooking process.
Yes, the stems are edible and provide a nice crunch. However, the very bottom of the stalks can be tough, so it is recommended to trim the lower inch before boiling.
boiled unsalted chrysanthemum garland is a versatile ingredient found in cuisines around the world. With 20 calories per 100g and 1.64 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once boiled and drained, it should be stored in an airtight container in the refrigerator. It will typically remain fresh for 3 to 5 days.
Yes, it is an ideal food for weight management because it is very low in calories and fat. Its dietary fiber content also helps promote a feeling of fullness and supports healthy digestion.
Yes, you can freeze it after blanching and squeezing out excess moisture. While the texture may become softer upon thawing, it remains suitable for use in soups, stews, or stir-fries for up to 3 months.