Chrysanthemum and Clam Soup
Chrysanthemum and Clam Soup is a light, clear broth-based soup originating from Chinese cuisine, particularly popular in Cantonese and Hakka traditions. It typically features fresh chrysanthemum petals, clams (often flower clams or razor clams), and a simple broth seasoned with ginger, garlic, and sometimes a splash of rice wine. The dish is prized for its delicate, floral aroma and the natural brininess of the clams, making it a refreshing appetizer or light meal.
🍽️ Nutrition at a glance
This soup is low in carbohydrates and fat, with a moderate amount of protein primarily from the clams. It provides essential minerals like iron, zinc, and selenium, along with vitamins such as vitamin C and B12, and is generally low in calories, around 80-120 kcal per serving.
Nutrition breakdown
| Calories | 95 kcal |
| Protein | 8.5 g |
| Carbs | 6 g |
| Fat | 2.5 g |
| Fiber | 1.2 g |
| Sugar | 1.5 g |
| Sodium | 680 mg |
| Iron | 3.2 mg |
| Vitamin B12 | 12 µg |
| Zinc | 1.8 mg |
| Selenium | 18 µg |
| Potassium | 350 mg |
| Vitamin C | 4 mg |
| Magnesium | 25 mg |
| Phosphorus | 120 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, chrysanthemum is often associated with autumn festivals and is believed to have cooling properties in traditional Chinese medicine, while clams are valued for their umami flavor and nutritional benefits. Nutritionally, the combination offers a unique blend of plant-based antioxidants and marine-derived nutrients, making it both flavorful and healthful.
