Herb
Mitsuba
Mitsuba is a Japanese trefoil herb (Cryptotaenia japonica) with three-lobed leaves and a clean, celery-parsley aroma. Used as a garnish for soups, chawanmushi, and simmered dishes, it is usually added at the end to keep fragrance. Stems and leaves are both eaten; blanched cultivated mitsuba is more tender than wild mountain types. It is sometimes called Japanese parsley though it is not Petroselinum.
Also known as: Mitsuba, Pangeree / similar trefoil greens
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.81 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 23.2 mg
- Salt 0.05 g
- Total Carbohydrate 6.57 g
- Dietary Fibre 3.77 g
- Total Sugars 1.03 g
- Complex / starch 1.06 g
- Protein 2.76 g
- Water 86 g
- Energy 43 kcal
- Water 86 g
- Carbohydrates 6.57 g
- Sugars 1.03 g
- Monosaccharides 0.72 g
- Disaccharides 0.31 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 3.77 g
- Soluble Fibre 1.32 g
- Insoluble Fibre 2.45 g
- Protein 2.76 g
- Plant Protein 2.62 g
- Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.41 g
- Vitamins 355 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.93 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 70.9 µg
- Vitamin C 2 mg
- Vitamin E 1.73 mg
- Vitamin K 257 µg
- Minerals 268 mg
- Major Minerals 261 mg
- Trace Minerals 6.8 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.93 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 70.9 · vitamin-e: 1.73 · vitamin-k: 257.1 ·
Minerals
Sodium: 23.21 · Potassium: 199 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Mitsuba entered Japanese cuisine as a cultivated and foraged aromatic green.
Edo-period cookery used mitsuba as a refined soup and steamed-egg garnish.
Commercial blanching and bunch production standardised tender cultivated mitsuba.
Japanese restaurants abroad created niche demand for fresh mitsuba in global cities.