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Ginger-Infused Greens and Vegetables
SALT AND SPINE10Ingredients
20Minutes
40Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5.25 oz. shungiku (edible, [chrysanthemum greens])
- 5.25 oz. bok choy
- 5.25 oz. komatsuna ([Japanese mustard greens] or mustard greens)
- 5.25 oz. spinach
- 2.67 oz. mitsuba
- 4.75 oz. Japanese eggplants (aubergines, peeled at intervals for a striped effect)
- 3 Tbsp. soy sauce
- 1 1/2 Tbsp. mirin
- 3 Tbsp. fresh ginger (grated)
- 5.25 oz. daikon (or other root vegetable such as turnip, scrubbed and cut into thin julienne)
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NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories40Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium470mg13% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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