scored 89/100
Chrysanthemum leaves are a nutrient-dense leafy green vegetable rich in folate, potassium, and iron, with a distinctive slightly bitter flavor traditionally used in Asian cuisines.
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 89.
Less a 2.0 anti-nutrient penalty (high sodium).
Chrysanthemum leaves (tong ho or shungiku) are edible greens from the chrysanthemum plant, widely cultivated in East Asia and increasingly available in Western markets. These tender leaves offer exceptional micronutrient density relative to their low caloric content (24 kcal/100g). Notable for their folate content (177 mcg per 100g—44% of daily value), chrysanthemum leaves support one-carbon metabolism critical for DNA synthesis and methylation patterns associated with healthy aging. The iron content (2.3 mg) combined with vitamin C aids heme-independent iron absorption. Their potassium-to-sodium ratio (567:118 mg) supports cardiovascular health and blood pressure regulation. Chrysanthemum leaves contain various polyphenols and volatile compounds including chrysanthenone and other sesquiterpenes documented in traditional medicine, though human clinical evidence remains limited. The high fiber content (3g/100g) supports gut microbiota diversity and metabolic health. Traditionally used in Chinese and Japanese medicine for immune support and anti-inflammatory purposes, chrysanthemum leaves represent a nutrient-dense addition to longevity-focused diets, particularly valuable for folate-dependent methylation and cardiovascular health maintenance.
High potassium content (567 mg/100g) promotes vasodilation and sodium-potassium pump function, reducing blood pressure and supporting endothelial function without excessive sodium burden
Folate (177 mcg/100g) serves as a methyl donor in methylation reactions essential for DNA synthesis, repair, and epigenetic regulation—processes critical for preventing age-related genomic instability
Non-heme iron (2.3 mg) is enhanced by the presence of minimal vitamin C and phenolic compounds; adequate iron supports mitochondrial function and oxygen-dependent cellular processes
Dietary fiber (3g/100g) and polyphenols serve as prebiotics, feeding beneficial bacteria and promoting butyrate production linked to intestinal barrier integrity and metabolic health
Polyphenolic compounds and volatile sesquiterpenes in chrysanthemum leaves exhibit antioxidant activity in vitro, potentially reducing chronic inflammation markers associated with aging
As a low-glycemic, nutrient-dense vegetable, chrysanthemum leaves support steady energy and micronutrient status throughout the day. No time-dependent bioavailability constraints; inclusion in midday or evening meals aids folate intake across the full day when combined with varied meals
Breaks a fast
While technically low-calorie and compatible with fasting protocols, consuming during fed state (with fat and vitamin C sources) optimizes mineral absorption and polyphenol bioavailability
Per 100 g of the default form. Bars show how much higher or lower chrysanthemum leave is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Chrysanthemum Leave is classified as a vegetable. Chrysanthemum leaves are a nutrient-dense leafy green vegetable rich in folate, potassium, and iron, with a distinctive slightly bitter flavor traditionally used in Asian cuisines.
Chrysanthemum Leave scores 89/100 in Formulate, making it a great choice. Its strongest contributions come from Folate, Manganese, Copper. 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 leave is highest in Folate (~38% DV), Manganese (~35% DV), Copper (~13% DV), Iron (~11% 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 any time of day. As a low-glycemic, nutrient-dense vegetable, chrysanthemum leaves support steady energy and micronutrient status throughout the day. No time-dependent bioavailability constraints; inclusion in midday or evening meals aids folate intake across the full day when combined with varied meals
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 leave alongside several other vegetable sources.
Chrysanthemum Leave pairs nicely with: Pair with iron-rich sources (legumes, red meat) and vitamin C-containing foods (citrus, tomatoes) to enhance non-heme iron absorption through acidification and chelation; Combine with high-quality fats (olive oil, avocado) to enhance absorption of fat-soluble vitamins and polyphenols while supporting satiety; Pair with cruciferous vegetables (broccoli, cabbage) to amplify glucosinolate metabolism and create synergistic antioxidant effects across multiple phytochemical families; Mix with fermented foods (miso, tempeh) to increase bioavailability of minerals like iron and calcium while supporting probiotic intake for microbiota diversity.
High sodium.
Encyclopedia entries that supply the same signature nutrients chrysanthemum leave contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients chrysanthemum leavecontributes 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.