Mizuna Vegetable

Mizuna is an oriental vegetable distinguished by its elegant leafy look and attractive deep green colour. The leaves of mustard greens can have either a crumpled or flat texture and may have either toothed scalloped, frilled, or lacey edges.

Mizuna is one type of mustard green that is oftentimes available in stores.

Mizuna greens are available almost throughout the year. You will find the markets flooded with these vegetables especially during the fall.

The high vitamin and protein content of mustard greens have made them very valuable nutritionally and they have widely been incorporated in the traditional cuisine of a number of regions.

The vitamin C present in the vegetable is responsible for this.

Leafy vegetables are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium.

Many of the health benefits that leafy greens provide come from phytonutrients, unique compounds that provide protection for plants.

These compounds are becoming recognized as part of a nutritious diet that promotes long-term health.

Mizuna are rich in the fat-soluble vitamins A and K. One cup of raw greens gives you 33 percent of the recommended daily intake for vitamin A and 180 percent of the recommended daily intake of vitamin K.

Your immune system, vision and reproductive system depend on vitamin A to work properly.

Vitamin K is essential for blood clotting and may help keep your bones strong as you age.

If you take blood-thinning medications, talk with your health care provider about how much vitamin K is safe for you to eat.

Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African food ways.

To get the most health benefits from mizuna, it is recommended letting them sit for a minimum of 5 minutes before cooking.