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Per 100g
Nutrition data source: USDA FoodData Central
Yes, it is highly nutritious and low in calories, providing only 22 calories per 100g. It is an excellent source of Vitamin K for bone health and Vitamin C for immune support, while also offering essential minerals like calcium and iron.
It is rich in antioxidants like beta-carotene and Vitamin C, which support eye health and immune function. Additionally, it contains glucosinolates, which are compounds found in cruciferous vegetables that may provide anti-inflammatory and anti-cancer properties.
A 100g serving contains approximately 22 calories, 3.9g of carbohydrates, and 2.2g of protein. Its low calorie and carbohydrate count makes it an ideal choice for volume eating and weight management.
Yes, it is very keto-friendly. With only 3.9g of total carbohydrates per 100g, it can easily be incorporated into a low-carb or ketogenic diet without significantly impacting daily carb limits.
Yes, it is a natural plant-based vegetable and is both vegan and gluten-free. It is a safe and healthy ingredient for those with gluten sensitivities or those following a strict plant-based diet.
It has a mild, slightly peppery flavor that is less intense than traditional mustard greens but more flavorful than standard spinach. The leaves are tender and succulent, offering a pleasant crunch when eaten raw.
Yes, it can be eaten raw in salads, sandwiches, or smoothies to maximize its Vitamin C content. However, cooking it lightly can help reduce oxalic acid and improve the absorption of minerals like calcium and iron.
raw tendergreen mustard spinach is a versatile ingredient found in cuisines around the world. With 22 calories per 100g and 2.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store unwashed leaves in a sealed plastic bag with a damp paper towel in the refrigerator's crisper drawer. It typically stays fresh for 3 to 5 days; avoid washing the leaves until you are ready to use them to prevent wilting.
Fresh tendergreen should have vibrant green, crisp leaves. If the leaves appear yellow, feel slimy to the touch, or emit a sour or fermented odor, the vegetable has spoiled and should be discarded.
Rinse the leaves thoroughly in cold water to remove any dirt or grit. You can use both the leaves and the tender stems; they are excellent when sautéed with garlic, added to stir-fries, or wilted into soups and stews.