scored 91/100
Chrysanthemum is a leafy green vegetable rich in vitamin K, potassium, and folate, commonly used in Asian cuisines for both culinary and traditional wellness applications.
0.0 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.
Less a 2.0 anti-nutrient penalty (high sodium).
Chrysanthemum (Chrysanthemum coronarium), also known as garland chrysanthemum or edible chrysanthemum, is a leafy vegetable native to East Asia with a long history in Chinese and Japanese cuisines. Despite its delicate floral appearance, it delivers impressive nutritional density: exceptionally high in vitamin K (350 mcg per 100g—over 400% of daily needs), which is critical for bone mineralization and vascular health. The vegetable is also rich in potassium (567 mg), supporting cardiovascular function and blood pressure regulation, alongside meaningful folate levels (177 mcg) important for cellular methylation and homocysteine metabolism. With only 24 calories per 100g yet 3g of fiber, chrysanthemum offers substantial satiety without energy excess—relevant for metabolic health and longevity. The iron content (2.29 mg) is notably bioavailable when paired with vitamin C sources. Chrysanthemum contains polyphenolic compounds and sesquiterpenes documented in traditional medicine literature, though human clinical evidence remains limited. Its low sodium-to-potassium ratio (1:4.8) makes it particularly valuable for those managing blood pressure. The mild, slightly bitter flavor profile makes it versatile in both raw and cooked applications, fitting easily into Mediterranean and Asian longevity dietary patterns.
Exceptionally high vitamin K concentration activates osteocalcin and matrix Gla-protein, proteins essential for bone mineralization and calcium binding in the bone matrix
High potassium supports sodium-potassium pump function and arterial elasticity; vitamin K activates matrix Gla-protein to prevent vascular calcification
Folate (177 mcg) serves as a critical methyl donor in homocysteine remethylation, reducing circulating homocysteine levels linked to atherosclerosis risk
Iron content paired with vitamin C and organic acids improves non-heme iron bioavailability; folate supports erythropoiesis and prevents iron-related anemia
Chrysanthemum contains flavonoids and sesquiterpenes that modulate NF-κB inflammatory signaling pathways
Consuming chrysanthemum at midday aligns with peak digestive enzyme activity and allows adequate time for vitamin K and folate absorption before evening; the potassium content supports afternoon energy metabolism without interfering with sleep
Breaks a fast
While chrysanthemum is low-calorie and compatible with many dietary patterns, consuming with minimal fat during fasting would impair vitamin K absorption; always pair with dietary fat for nutrient bioavailability
Per 100 g of the default form. Bars show how much higher or lower chrysanthemum is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Chrysanthemum is classified as a vegetable. Chrysanthemum is a leafy green vegetable rich in vitamin K, potassium, and folate, commonly used in Asian cuisines for both culinary and traditional wellness applications.
Chrysanthemum scores 91/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin K, Folate, Manganese. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 2.9 g of protein (~6% of the 50 g daily value).
Not really. A 85 g serving provides about 2.6 g of fiber (~9% of the 28 g daily value).
In a 85 g serving, chrysanthemum is highest in Vitamin K (~248% DV), Folate (~38% DV), Manganese (~35% DV), Copper (~13% DV), Vitamin B6 (~11% DV).
Yes — it fits comfortably in most keto plans. A 85 g serving has about 0 g of net carbs (2.6 g total minus 2.6 g fiber).
Best in the midday. Consuming chrysanthemum at midday aligns with peak digestive enzyme activity and allows adequate time for vitamin K and folate absorption before evening; the potassium content supports afternoon energy metabolism without interfering with sleep
A typical serving is around 85 g (~20 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating chrysanthemum alongside several other vegetable sources.
Chrysanthemum pairs nicely with: Pair with citrus (lemon, orange) or tomato because vitamin C dramatically enhances non-heme iron absorption from chrysanthemum's 2.29 mg iron content; Combine with olive oil or avocado because fat-soluble vitamin K requires dietary fat for optimal absorption and transport; Pair with garlic or ginger because their polyphenols have additive anti-inflammatory effects and enhance nutrient bioavailability; Mix with legumes (lentils, chickpeas) because the combination creates a complete amino acid profile while chrysanthemum's folate supports legume protein metabolism.
High sodium.
Encyclopedia entries that supply the same signature nutrients chrysanthemum contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients chrysanthemumcontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.