Red mizuna

Brassica rapa subsp. nipposinica

leaf

A mizuna with pink to purple stems and serrated leaves, one of the few anthocyanin-rich varieties, such as “Benigoromo” or “Pinky Pop”. Compared with the green one, it carries more anthocyanins and fewer glucosinolates; raw, it has mizuna's mild, peppery bite, gentler than arugula.

Origin

Japan

Season (United States)

September to April · grows in your region

Preparation

The young leaves are eaten raw in salads, rinsed; cooking makes them lose their purple colour. Most of its goitrogens go with cooking, even a short one.

Molecules

Lutein and zeaxanthin · Glucobrassicin → I3C · Vegetable nitrates · Vitamin K1 · ChlorophyllIn small amounts, not counted AnthocyaninsWhat slows things down Goitrogens

Did you know?

Mizuna was grown aboard the International Space Station in 2019.