Baby Leaf Vegetables

Baby leaf vegetables are vegetables made for salad by harvesting petiole parts about 10 ~ 15cm when the leaves of various vegetables and young and soft.

Their mineral contents are richer than other vegetables. There are nutrients contained in high concentration depending on each kind. Kyona contains the same amount of beta-carotene as pumpkin, red mustard contains five times as much zinc as tomato, beet contains 5.4 times as much potassium as watermelon, tatsoi contains twice as much beta-carotene as pumpkin and 1.2 times as much calcium as komatsuna.


The shape should be free of soft parts and free of other variants. The stem should be fresh and uniform in shape and the green color should be vivid. Baby leaf vegetables such as pak choi should be shiny.


It is richer in nutrients than grown-up vegetables, and green baby leaf vegetables have a lot of carotenoid-based pigments, replacing the vitamin A effect called carotene.
In addition, purple vegetables have a lot of anthocyanin-based pigments.

Recommended Recipe

Put young leaves on a fruit salad pizza with pumpkin dressing to add pizza flavor.
It is called tatsoi. Its leaves are glossy dark green, think and slightly wrinkled. It has less impure taste and is sweet, so it is well suited to any dishes. It has twice as much carotene as spinach, which is second to vitamin A.
Beet is a purple root vegetable and an anti-anemic food that cleans the liver.
It is rich in minerals and vitamins. It is excellent for strengthening immunity and is especially good for infants and children.
Even if you eat it raw, you won’t get tired of is taste. It is rich in vitamins and minerals, and is a good vegetable for skin beauty, development of teeth and skeleton of growing children.
It has a crunchy taste and a bitter taste. You can use it for assorted salad with lettuce. Cresson and sweet bell pepper
It is juicy with a cool taste, rich in carotene and various and minerals such as calcium and sodium. It is effective for skin beauty, development of teeth and skeleton and promotion of metabolism function.
It contains bitterness and sweetness, which makes your taste better. It has a higher content of minerals, vitamins and iron than other leafy vegetables, so it cleanses blood. Dietary fiber is also rich and it is good for constipation.
It tastes crunchy and clean. Unlike lettuce, it is not bitter but sweet. It is juicy and soft so it is good for dishes for elderly or children.