Glebionis coronaria (Glebionis coronaria) , also known as garland chrysanthemum chrysanthemum greens edible chrysanthemum crowndaisy chrysanthemum chop suey green crown daisy Japanese-green, is scientifically classified as Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Asterales Family: Asteraceae Genus: Glebionis Species: G. coronaria.
Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. The plant's greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry.
The plant is rich in minerals and vitamins with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. In addition, the plant contains various antioxidants (in stem, leaf,and root tissues) that have potential long-term benefits for human health, although toxic (dioxin) properties have also been observed.
|Vitamin A IU||%||0mg|
|Vitamin A equivalent||15%||116mg|
|B1 - Thiamine||11%||0.13mg|
|B2 - Riboflavin||12%||0.144mg|
|B3 - Niacin||4%||0.531mg|
|B5 - Pantothenic acid||4%||0.221mg|
|B6 - Vitamin||14%||0.176mg|
|B9 - Folate||44%||177mg|
|Cycles per Year||6.08|
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