ORIENTAL VEGETABLE and FUNCTIONAL VEGETABLE TAKAHIRO ANDO

ORIENTAL VEGETABLE and FUNCTIONAL VEGETABLE

TAKAHIRO ANDO

WHAT IS ORIENTAL VEGETABLE?

Some local vegetable varieties in Kyoto, Japan

These are also “oriental” vegetable

Vegetable species which were selected (naturally or artificially) from wild species and grown in Asia

Vegetable species which originate from Asia

Vegetable which are different from common Western vegetable species, such as tomato, lettuce, etc…

Again, WHAT IS ORIENTAL VEGETABLE?

MARKETS IN ASIA

Cooking – traditional and modern recipe

WHAT IS SPECIAL ABOUT ORIENTAL VEGETALBE?

UNIQUE- even within Asia

DIFFERENT – Can add something different to daily meal

CREATION – Still unexplored taste or cooking method

HEALTHY – Some contains high nutrition compounds

Eddible Burdock – Gobo (Arctium lapa)

Unique aromaHigh fiber40-120cm root length

Bitter Gourd (Momordica charandica)

Rich in β carotin and vitamin C.Stimulate appetite

NOT ONLY ABOUT TASTE AND HEALTH BENEFIT….

GREEN CURTAIN

GARLAND (Chysanthemum coronarium)

Rich in β carotin, potassium, fiber, iron, calcium and others.Unique aroma and taste

Sponge Gourd – Luffa (Luffa cylindrica)

Rich in fiber, Vitamin C, Zinc, Iron, Mg…Versatile vegetable plant

Chinese Cabbage (Brassica rapa var pekinensis)

High in potassium, vitamin C, low calories

Sweet when cooked in soup.

Some popular in JapanMizuna & Mibuna(Brassica juncea var. japonica)

Turnip (Brassica rapa)

Mustard spinach – Komatsuna(Brassica rapa var pervidiris)

Mustard (Brassica juncea)

Some varieties in China and S.E. Asia

water spinach(Ipomoea aquatica)

Chinese celery (Apium graveolens)

Hon tsai tai(Brassica rapa)

Pak choy (Brassica campestris)

Chinese kale –Kailaan (Brassica oleracea var. alboglabra)

Some herbs – Japanese

Perilla (Perilla frutescens var.crispa)

Mitsuba (Cryptotaenia japonica)

FUNCTIONAL COMPOSITIONCis-Lycopene

Better absorption than lycopene. Oil soluble and good to be cooked with oil or consumed with oil dressing for even better absorption to human body.

Anti oxydant, strengthen immune system, preventing arteriosclerosis, whitening

CaroteneTransformed to Vitamine A inside of the body when needed. Oil soluble and good to be cooked with oil or consumed with oil dressing for good absorption.

Anti oxydant, conditioning mucosa of eye, skin and/or trachea. Lowering LDL cholesterol.

Quercetine Recommended for soupAnty oxidant, blood flow, preventing arteriosclerosis and diabetes

Lutein Recommended for soupAnty oxydant, prevent age-related mascular degeneration

PURPLE AntocyaninWater soluble and good to eat raw or cooked as soup. (Not only purple but also red or green vegetable are the same category)

Preventing arteriosclerosis and inflammation. Lowering hepatic problems, maintain functions of eye

Sulforaphane Recommended for soupHelp ejecting cancer causing enzyme, reducing helicobacter pylori

GABAWater soluble and good to eat raw or cooked as soup. (Gamma amino butyric acid)

Help tranquilizing, lowering blood pressure

ORANGE

YELLOW

WHITE

FUNCTIONAL VEGETABLE FROM TAKII

• TAKII has focused on the fact that • “The power which vegetable originally holds =

Functional Composition”

CREATION OF THE SERIES OF PREMIUM VEGETABLE “PHYTO-RICH”

Put focus on the health benefits from the five pigments

Taste is an important factor to encourage consumption

Contribute to increasing vegetable consumption and healthy and rich eating habit

VARIETIES – IN JAPAN12 varieties are available, which have distinctive or higher nutritious value compared to other varieties. Also, the varieties in the series must have good taste.

Promoted to professional growers and also to home gardeners.