Mini-baby Leaf Vegetables
Mini-baby leaf vegetable is bigger than sprout vegetable, smaller than baby vegetable and usually grown for about 10 days.
It is called ‘tatsoi’ and has a clean tasted without acerbic flavor. It contains twice as much carotene as spinach, and iron and calcium are abundant in it.
It is rich in polyphenols, vitamins and minerals, and when exposed to sunlight, its violet color becomes more vivid and antioxidant is activated.
Roots and leaves contain different nutrients. The leaves are rich in various minerals and vitamins, and the roots are rich in digestive enzymes to help digestion.
Radish sprout is used for cooking salad, rice bowl, rice with fish roe, bibimbap, chilled vegetables, and seasoned vegetables and is usually eaten as raw. It contains a large amount of vitamin C to help relax and smooth the blood circulation.
It has a vivid red purple talks and dark green leaves. Its taste is soft and had a lot of antioxidants, so it can be used as salad with meat dishes.
It has no bitter taste, and if you chew well, you can feel the scent and mucilage unique to the buckwheat. It is rich in high quality minerals and contains water-soluble vitamin choline that reduces the natural fat.
The young leaves (around 15 cm) of wheat contain various active nutrients including 8 essential amino acids, 20 amino acids, saccharides, more than 80 enzymes, vitamins, folic, choline and biotin. They are widely used as botanical medicines for treatment and nutrition supply.
