Description
It is rich in iron and potassium, calcium, vitamin A, and other vitamins and minerals. According to Chinese food grouping, it is a ‘cool’ food, so the leaves are often stir-fried with sesame oil and ginger (both ‘hotter’ foods) to achieve a balance.
In Japan, it is eaten as a vegetable, blanched lightly and served with ponzu, as an ingredient of miso soup, or tempura.
