Ninjin: Japanese Carrot
(Daucus carota sativus)
Nutritional Information:
The root is well-known as an excellent source of vitamin A (carotene) but Japanese carrot varieties have edible leaves and these too are very nutritious, being rich in potassium and vitamin C.
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100g raw leaves contain:
- 31 mg sodium
510 mg potassium
92 mg calcium
27 mg magnesium
52 mg phosphorus
1300 µg beta-carotene
140 µg retinol
73 µg folic acid
1.1 mg niacin
0.15 mg vitamin B6
22 mg vitamin C
160 µg vitamin K
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100g raw root with skin contains:
- 24 mg sodium
280 mg potassium
28 mg calcium
10 mg magnesium
25 mg phosphorus
7700 µg beta-carotene
760 µg retinol
28 µg folic acid
0.7 mg niacin
0.11 mg vitamin B6
4 mg vitamin C
3 µg vitamin K
How to Enjoy it:
Both root and leaves can be eaten raw or cooked.Ninjin Leaf Condiment: Boil leaves for 2 minutes, drain, rinse then cool. Chop finely then fry in cooking oil (such as sesame or ground-nut oil) for 5 minutes on a medium heat. Add sesame seeds or sunflower seeds, season with soy sauce and a pinch of chilli powder. Delicious sprinkled over rice, pasta or chicken.