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.
Ninjin Seedlings 7th April (click for full sized image) Ninjin 24th June (click for full sized image)
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
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
Ninjin 'Fukubeni Gosun' seedlings Ninjin 'Fukubeni Gosun' at 8 weeks
Ninjin Harvested (click for full sized image)

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.
Appearance 5/10 taste 9/10.

New crop trials. Limited produce availability expected from mid-July.