Mizuna is an Asian vegetable that adapts to both cold and heat. It is a good source of protein, vitamin A, C, E and K and a very good source of dietary fiber. It is widely used in Japanese cuisine in sushis, white fish and in winter broths for its flavor.
SCIENTIFIC NAME: Brassica rapa var. japonica
CULTURE METHOD: in a container of about 5cm. high, with holes in the bottom, fill it with substrate and moisten. Spread the seeds leaving space between them, cover lightly with substrate and moisten. Keep moist, once it germinates, place the container in a place that gives it indirect sunlight.
GERMINATION: 5-7 days.
SEEDS / GRAM: 400.
FORMAT: 100-500-1000 gr.
CONSERVATION: between ºC and ºC. Excess moisture can reduce the shelf life of the product.
TEMPORALITY: seeds available all year.
TASTING: nutty flavor, intensifies with bitter almond flavor at the end. It is slightly spicy, in its use it resembles using a little freshly ground pepper.
PAIRING: celery, pea, smoked fish, white fish, fatty fish, beets, veal, bacon, tomato.
UTILIZATION: sushi, raw fish, entries with winter broths.
COLOR AND SHAPE: bud with green palm-shaped leaves.
NUTRITIONAL BENEFITS: Mizuna outbreaks are very rich in vitamin A and vitamin C, its folic acid, copper, manganese, iron and calcium content stands out. It also has a high antioxidant content, glucosylonates, which decrease the risk of cancer.
NUTRITIONAL INFORMATION. Each serving of 100grs.
Energy - 51 KJ/12Kcal
Fat - 0,50 g
Saturates - 0,02 g
Carbohydrates - 0,50 g
Sugar - 0,50 g
Fibre- 1,00 g
Protein - 3,0 g
Salt - 0,16 g