Suizenjina (okinawa spinach)

Gynura bicolor

leaf

Leaves green on top, purple underneath, a little slippery when cooked, stir-fried or as tempura.

Origin

Southeast Asia, grown in Kumamoto

Season (United States)

June to October

Preparation

The leaves and tender stems are kept, washed and cooked for two to three minutes; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Mucilages

Did you know?

In Kumamoto it is one of the region's traditional vegetables, grown in gardens for centuries.