Ashitaba Nutritional Facts

Ashitaba is a Multifunctional Super Green Food

rich in amino acids, protiens, enzymes, vitamins and minerals such as beta-carotene, vitamin C, potassium, calcium, iron, and fiber.

The following chart shows you a comparison of the nutrients available in ashitaba and other vegetables. To see the nutrients available in Ashitaba Green click here.

Nutritional Fact Comparison of Hachi Jo Island Ashitaba
(100g edible parts) & Other Vegetables

ITEM (Unit) FOOD NAME	F I B E R mg	C A L C I U M mg	P H O S P H O R U S mg	I R O N mg	S O D I U M mg	P O T A S S I U M mg	V I T A M I N A IU	V I T A M I N B mg	V I T A M I N B 2 mg	V I T A M I N C mg	C A R O T E N E ug
Ashitaba (Hachi Jo Island)	1.5	65	65	1.0	60	540	2100	0.1	0.24	55	3700
Tube-shape Kidney bean	0.9	60	50	1.0	1	280	270	0.11	0.13	9	480
Pumpkin	1.0	17	35	0.4	1	330	340	0.07	0.06	15	620
Cabbage	0.6	43	27	0.4	6	210	10	0.05	0.05	44	18
Cucumber	0.4	24	37	0.4	2	210	85	0.04	0.04	13	150
Celery	0.5	34	34	0.2	24	360	160	0.03	0.03	6	290
Turnip	0.6	30	22	0.3	14	240	0	0.03	0.02	15	0
Onion	0.5	15	30	0.4	2	160	0	0.04	0.01	7	0
Tomato	0.4	9	18	0.3	2	230	220	0.05	0.03	20	390
Carrots	1.0	39	36	0.8	26	400	4100	0.07	0.05	6	7300
Green Onion	0.8	45	20	0.6	1	180	85	0.04	0.06	14	150
Spinach	0.8	55	60	3.7	21	740	1700	0.13	0.23	65	3100

Source: "PERCENT" Ashitaba Products (100g)
Ashitaba contains B 12, which is normally produced by animals and sea flora, not by land based plants. This places ashitaba in the same category as marine products such as marine algae rather than that of field crops. Vitamin B 12 has been recognized for its ability to promote the production of blood cells, increase attention span and concentration, increase the production of growth hormone, and promote the immune system's ability to fight off serious disorders such as cancer.

The chalcones ( Xanthoangelol and 4-Hydrooxyderricin) found only in the yellow sap of Ashitaba (and not in other strains of Angelica) are potent antioxidants and have the ability to restore body functions and prevent cancer. They also function as a diuretic and laxative, and aid good metabolism.

Ashitaba contains high levels of chlorophyll. Chlorophyll has been shown to be an antibacterial, aids in the production of blood, and helps heal wounds.

Ashitaba also contains Coumarins (psoralen, imperatorin, columbianagin, isorhazelpitin, rhazelpiton, selinidin), a class of widely occurring phenolic compounds, especially abundant in citrus fruits. These are presently being studied for their anticarcinogenic properties.

Other ingredients are glycosides (Isoquercitrin, Ruteorin, Angelic acid, Bergapten). These are converted into sugars (glucose) and other compounds by the body and are important in maintaining blood sugar and insulin levels.

Ashitaba also contains phytochemicals. Phytochemicals are not vitamins or minerals, but chemicals that appear to work alone and in combination, and perhaps in conjunction with vitamins and other nutrients in food, to prevent, halt or lessen disease.

Ashitaba also stimulates production of nerve growth factor (NGF).