Glebionis coronaria
| Garland chrysanthemum | |
|---|---|
 |
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| Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Glebionis |
| Species: | G. coronaria |
| Binomial name | |
|
Glebionis coronaria (L.) Cass. ex Spach |
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| Synonyms | |
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List
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 99 kJ (24 kcal) |
|
3.02 g
|
|
| Dietary fiber | 3 g |
|
0.56 g
|
|
|
3.36 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(15%)
116 μg
(13%)
1380 μg3834 μg
|
| Thiamine (B1) |
(11%)
0.13 mg |
| Riboflavin (B2) |
(12%)
0.144 mg |
| Niacin (B3) |
(4%)
0.531 mg |
| Pantothenic acid (B5) |
(4%)
0.221 mg |
| Vitamin B6 |
(14%)
0.176 mg |
| Folate (B9) |
(44%)
177 μg |
| Vitamin C |
(2%)
1.4 mg |
| Vitamin K |
(333%)
350 μg |
| Minerals | |
| Calcium |
(12%)
117 mg |
| Iron |
(18%)
2.29 mg |
| Magnesium |
(9%)
32 mg |
| Manganese |
(45%)
0.943 mg |
| Phosphorus |
(8%)
54 mg |
| Potassium |
(12%)
567 mg |
| Sodium |
(8%)
118 mg |
| Zinc |
(7%)
0.71 mg |
|
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|
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region. East Asia. It is also cultivated and naturalized in East Asia and in scattered locations in North America.
Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum,chrysanthemum greens,edible chrysanthemum, crowndaisy chrysanthemum,chop suey green,crown daisy, and Japanese-green.
A leafy herb, the garland chrysanthemum is one of the few annual plants in its genus. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves.
The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in early spring and fall.
"The plant is rich in minerals and vitamins with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. In addition, the plant 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. Extracts from C. coronarium var. spatiosum have been shown to inhibit growth of Lactobacillus casei, a beneficial human intestinal bacterium."
The plant's greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Japan, it is used in nabemono. Korean cookery uses the greens in soups, stews, and alone as a side dish (banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.
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Wikipedia