Vitamin C (216.67%)
Vitamin A (106.00%)
Vitamin B9 (59.50%)
Calcium (31.50%)
Iron (28.13%)
Basically, mustard spinach is an Asian green which is neither a mustard nor spinach. It belongs to the cruciferous family which also includes cabbage and broccoli. It prefers cool weather which makes it suitable for fall, spring and winter in mild climates.
Japanese mustard spinach scientifically known as Brassica rapa var. pervirdis is a leaf vegetable. Commercially, it is cultivated in Taiwan and Japan. Also known as komatsuna, the name is derived from Japanese komatsuna which refers to the greens of Komatsu, Komatsugawa village where it was cultivated heavily during Edo period. Leafy greens are cooked or also consumed fresh. It is pickled, stir-fried, boiled, added to soups or used in salads. It is regarded as an excellent source of calcium. Komatsuna leaves could be consumed at any stage of its growth. In mature plant, they are dark green having slender light green stalks which are about 30 centimeters long and 18 cm wide. It is found in spring and autumn and it could not sustain extreme heat and cold for long time period.
Culinary uses
Young leaves are added to salads or stir-fries.
Leaves (from older plants) can be simmered, steamed, braised, stir-fried and pickled in salt.
