Stir-fried Chrysanthemum with Garlic
Stir-fried Chrysanthemum with Garlic is a classic Chinese vegetable dish, primarily featuring the edible flower buds of the chrysanthemum plant (often called 'tong hao' or 'crown daisy') quickly stir-fried with garlic. It is a popular and simple side dish found in many Chinese households and restaurants, especially in southern and eastern regions.
🍽️ Nutrition at a glance
This dish is very low in calories, carbohydrates, and fat, while providing a good source of dietary fiber. It is particularly rich in vitamins A, C, and K, as well as minerals like potassium and calcium.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 6 g |
| Fat | 1.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 200 mg |
| Vitamin A | 350 µg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 120 µg |
| Calcium | 80 mg |
| Potassium | 350 mg |
| Magnesium | 25 mg |
| Iron | 1.5 mg |
| Folate | 70 µg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, chrysanthemum greens are a seasonal spring vegetable in China, symbolizing freshness and vitality. Nutritionally, the flower buds are packed with antioxidants like flavonoids and carotenoids, which are highlighted by the quick stir-fry method that preserves their nutrients and crisp texture.
