Nanohana

Compared to other vegetables, nanohana is relatively high in protein. It is also rich in dietary fiber and in minerals such as calcium, potassium, and iron. Nanohana contains a lot of antioxidant vitamins such as beta-carotene, vitamin E, and vitamin C, which help maintain immunity as well as healthy skin, cells, and blood vessels. It is also rich in B vitamins such as vitamins B1, B2, pantothenic acid, biotin, and folic acid, which help stabilize metabolism.
Other leafy vegetables such as spinach contain oxalic acid, but there is only a small amount of this in nanohana. For this reason, nanohana can be prepared by boiling lightly. Since nanohana consists of water-soluble vitamins and is sensitive to heat, it is best to prevent vitamin loss by boiling nanohana quickly and cooking this leafy green only briefly in dishes like aemono (dressed dishes often made with fresh seasonal vegetables) or ohitashi (boiled vegetable salad dressed with dashi and soy sauce). Beta-carotene and vitamin E are better absorbed when consumed with oil. Due to nanohana containing a lot of vitamin C, consuming it with animal protein foods such as meat, fish, and eggs will increase the body's absorption of iron.