![]() Salads – while the ubiquitous “Asian salad” of past decades really had very little to do with actual Asian cuisine, many of the greens listed above are delicious additions to your favorite green salads or for serving on sandwiches. Culinary Uses of Asian GreensĪsian greens have a variety of uses in the kitchen. The nutrition found in these delicious greens is an excellent way to promote overall health, but they can specifically help decrease the risk for some chronic diseases. Generally, most are high in fiber and offer benefits like antioxidants, vitamins A, C, and K, and minerals such as iron, calcium, and more. ![]() Store these greens in a humid environment like the crisper drawer of your refrigerator.Īs you can see above, there are a wide variety of Asian greens, and each has its own nutritional profile. Look for leaves and stems that are firm and rigid, with no signs of wilting. This delicate green is typically in season in the mid-to-late spring and then again in the early fall. It can also be served steamed or blanched, typically with a dressing of garlic sauce or oyster sauce. It pairs well with chicken, mushrooms, tofu, and seafood. It also contains a good deal of folate and B-complex vitamins like thiamin, riboflavin, and niacin.Ĭhoy sum is a common staple in salads, soups, and stir-fries. This low-calorie Asian green is a good source of fiber and antioxidants. They’re most delicious when picked early in their growing process, and many growers trim only the tops of the plants, allowing them to regrow again and again. It’s actually a part of the rapeseed family and is often used to produce cooking oil. They also contain significant levels of vitamins A, C, and K.Ĭhoy sum is a sweet-tasting Asian green with a texture similar to that of bok choy. They are high in iron, calcium, manganese, potassium, and other minerals. In addition to adding new and novel flavors to Western diets, Asian greens bring nutritional benefits worthy of notice. Recently, we’ve seen an increase in the use of Asian vegetables in places like the U.S., Australia, and beyond. While these vegetables may have roots deep in Eastern Asia, they’ve moved beyond the traditional foods found in their native countries. These are typically a staple of Asian cooking and have been incorporated into other diets worldwide. Asian greens and Chinese greens are terms used for any number of leafy green vegetables that find their origins in Eastern Asia.
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