Tatsoi

High in calcium, iron, and potassium, this leafy green is an excellent choice for those who want to strengthen the liver, blood, and bones. Like other leafy greens, tatsoi has high vitamin a content which can help prevent or lessen the severity of allergies.

Baby tatsoi leaves lend their delicate flavor to mesclun salad mixes, while the more mature greens and stems of this brassica vegetable are commonly used to add crunch and color to asian-style stir-fries. Culinary aspects aside, tatsoi greens are also good for you.

It originated in china, but is used greatly in japanese cuisine and now all over the world extensively in salads. After cooking, it tastes like spinach and is therefore known as spinach mustard. Because of its typical strong spicy flavor, which resembles mustard and it, has a big spoon like leaves it is called spoon mustard. Its other family members are kale, spinach, swiss chard, arugula, broccoli, brussels sprouts, etc. It grows very fast and can be harvested in 3-4 weeks. It grows well in warm and subtropical climates very well though it has been grown in north american climate too where winters are cool. It can give many plants in a year and all the parts be it flowers or the stems are useful as they are edible.

Both raw and cooked (sauta copyright ed) tatsoi greens are loaded with calcium. One cup or 5 ounces of fresh, chopped tatsoi greens, for example, provides almost a third of the daily value for calcium. Calcium, the most abundant mineral in the body, has a number of vital functions in the human body. Its perhaps best-known health benefit relates to its ability to keep your bones and teeth strong and healthy, but this vital nutrient is also involved in the transmission of messages through the nervous system, blood clotting, and regulation of heart rhythm.

Like any green vegetable, tatsoi is full of vitamins and minerals and it is a powerhouse of nutrients.

It has lots of vitamin a and if eaten raw, it can satisfy the daily requirement of vitamin a. Vitamin a for good eyesight and great shiny hair.

Tatsoi is a close relative of the mustard green or brassica juncea. its flavour is slightly less pungent, and in contrast to the ruby-streaks mustard greens it has a much softer texture. tatsoi is a varietal specifically grown for its leaves, but historically all parts of the plant have been used in cooking a from the root (turnip) to the seed (mustard).

Tatsoi has lots of vitamin b6 and c. Vitamin b6 prevents lung cancer. Smokers and smoking-quitters are suggested to eat food rich in vitamin b6 as it helps to reduce the risk of lung cancer or damage. Moreover, vitamin b6 is not synthesized in the body. One needs to take it from outside through diet.

Vitamin c helps in fighting diseases and improves immunity. They help us reduce the risk of asthma and such breathing related diseases.

Tatsoi is rich in vitamin k, which helps our blood to clot. Lack of vitamin k will lead to increased blood flow in case of injury.

Tatsoi is full of antioxidants. That means that they strengthen your immunity to fight against diseases and infections because during breaking down of food, some free radicals, which are harmful, are generated. Antioxidants in tatsoi prevent those free radicals from damaging your cells.

Tatsoi being green in color has many phytonutrients, which prevent cancer in our bodies as they help cells not to grow in abundance. Tatsoi is especially helpful in preventing colon cancer, if eaten raw as salad.

In addition, nothing more than tatsoi can help! vitamin b6 is also necessary for hemoglobin in our blood to function well.

The most important health benefit of tatsoi is that contains fiber, which is very necessary for our body. It is well known that fiber is required for digestion and a good bowel movement in our bodies so that toxins in our body are removed easily. People suffering from constipation should eat raw tatsoi or take its juice or soup.