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Vegetables
Kiku (chrysanthemum)
Kiku
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Eatable chrysanthemum (called in Japan "mottenohoka") has delicate specific smell and savoury taste. Leaves and buds of chrysanthemum are often used in Japanese salads, appetizers, soups and other dishes.
Kiku contains a lot of proteins (about 25%), potassium, calcium, natrium, phosphorus, iron, silicon, vitamin C, PP, В1, В2. Eatable chrysanthemum contains many nutrients which are necessary for people. Physicians rate chrysanthemum highly as preventive of cardiovascular disease. Kiku has large trombophlebitic effect.
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