PREVENTS STONES AND INHIBITS CANCER
Komatsuna is often mis-labeled a “spinach substitute.” However, its content is not just equal, but actually superior, to spinach’s vitamins and minerals. Komatsuna’s low oxalic acid content bears special mention: in the body, excessive oxalic acid, the bitter substance in spinach, can lead to stones.
Easy to eat, komatsuna can be consumed in great quantity.
All mustard-family vegetables including komatsuna are said to prevent cancer. On the three-level scale of beneficial foods created by the National Cancer Institute of the U.S., vegetables of the mustard family are ranked at grade two, together with nightshade-family vegetables. Polyphenols in the mustard family have been confirmed as cancer-inhibiting.
DELICIOUS PARBOILED, MICROWAVED OR COMBINED WITH ABURAGE
After a good rinse, komatsuna can be eaten raw; however, it is usually parboiled first. Over-boiling makes it lose vitamins; microwaving is a good alternative to reduce vitamin loss.
With no disagreeable flavor, komatsuna pairs well with all types of foods.
Aburaage no irini (deep-fried bean curd and komatsuna) is a deliciousl simple-to-make dish. Quickly parboil the komatsuna then drain. Rinse aburaage with boiling water to remove excess oil, drain and cut into strips. Saute aburaage and komatsuna together in oil, season with soy sauce, mirin (sweet cooking wine), and dashi (seaweed or bonito broth).
(Translated by Roy Mashima)
(The information provided should not be construed as medical advice or instruction. Consult your physician before attempting any new program. Readers who fail to consult appropriate health authorities assume the risk of developing serious medical conditions.)