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Also known as: boiled shungiku, boiled crown daisy, boiled chop suey greens, boiled tong ho
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, it will last for 2 to 3 days.
Yes, you can freeze it after blanching and squeezing out excess water; it will last up to 3 months.
It has a unique, slightly bitter, and herbal aromatic flavor that is common in East Asian cuisine.
Spinach, arugula, or watercress can be used as substitutes, though they lack the specific floral aroma.
Young stems are edible and tender, but thicker, older stems should be removed as they can be woody.
Look for bright green leaves without any yellowing or wilting before you cook them.
Naturally, it is very low in sodium; this version is unsalted, making it heart-healthy.
It is frequently used in Japanese Sukiyaki, Chinese hot pots, and Korean side dishes (namul).
Some Vitamin C may be lost in the water, but Vitamin A and K remain largely intact if not overcooked.
boiled unsalted chrysanthemum garland is a versatile ingredient found in cuisines around the world. With 22 calories per 100g and 1.8 grams of protein, it's a nutritious addition to many dishes.
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