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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.