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    7 Asian Vegetables to Try Now

    These tasty and nutritious vegetables from Asia add variety to your plate

    asian vegetables in a bowl
    Asian vegetables like bok choy and edamame (pictured) can be a healthy addition to your diet.
    Photo: Getty Images

    Like broccoli, cauliflower, and kale, many leafy vegetables native to Asia belong to the cruciferous family, and have the same potential to lower cancer and heart disease risk. The non-leafy ones, like edamame and daikon, also add a healthy dose of vitamins and minerals to your diet. 

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    If you’re looking to mix up your produce repertoire, adding Asian vegetables gives you a healthy and delicious way to do it. 

    They also may be easier to find than you think, even if you don’t live near an Asian supermarket. “Asian vegeta­bles are getting into mainstream gro­cery stores in recent years,” says Zhanglin Kong, RDN, founder of Joy­ful Family Nutrition, a nutrition practice in California. They’re also avail­able at online retailers and farmers markets. Here are seven Asian vegetables to put on your shopping list.

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    Bitter Melon
    Nutrition Notes
    Some people may be reluctant to try this vegetable for its bitter taste, but it is packed with nutrients. A cup of cooked bitter melon provides about half of an adult’s daily need for vitamin C.
    How to Use It
    You can eat bitter melon raw or stir-fry it. Either way, halve the bitter melon lengthwise and scoop out the seeds. For a stir-fry dish, further cut the halves into thin slices. If you’re new to the vegetable or worried about bitterness, blanch the slices.
    Bok Choy
    Nutrition Notes
    This green with crunchy stems and leafy ends packs a lot of benefits. Available in different sizes, all bok choy varieties are members of the cruciferous family. One cup cooked also provides about half of your daily need for vision-protecting vitamin A and antioxidant vitamin C.
    How to Use It
    “Asian families usually stir-fry bok choy with minced garlic and cooking oil,” Kong says. You can also add the veggie to noodle soups. Slice and soak it in three changes of water to get rid of any grit that may be hiding between the leaves before any preparation.
    Daikon
    Nutrition Notes
    A root vegetable native to China and Japan, daikon contains vitamins, minerals, and antioxidants. It packs an especially impressive amount of vitamin C. A seven-inch long daikon radish will provide the entire daily recommended dose of vitamin C for women. For men, it brings in over 80 percent of the daily recommended amount.
    How to Use It
    Daikon is a versatile ingredient. Once sliced or diced, radish pieces can be sautéed, tossed in a salad, or cooked into soup. “You can eat daikon salad with any dressing or cook it with other vegetables and proteins such as meat, fish, or tofu,” says Asako Miyashita, RDN, a dietitian based in New York. “Daikon miso soup is the easiest miso soup and contains powerful nutrients.”
    Edamame
    Nutrition Notes
    You may have tried these immature soybeans at sushi restaurants, where they are often served steamed and lightly salted. Just ½ cup has 9 grams of protein and 4 grams of fiber, and there is evidence that traditional soy foods like edamame and tofu may lower the risk of breast cancer, according to the American Cancer Society.
    How to Use It
    Boil shelled edamame (frozen or fresh) and mix with sesame oil, vinegar, and a little soy sauce for a simple salad, says Miyashita. Or sauté the beans with garlic, sprinkle with Parmesan, and serve as a side dish.
    Gai Lan
    Nutrition Notes
    Though it may be called Chinese broccoli or Chinese kale, gai lan stands apart from both, with thick stems, flat leaves, and small florets, and a slightly bitter flavor. Like other cruciferous vegetables, it contains glucosinolates, compounds that may protect against the cell damage that can cause age-related diseases. Plus, it supplies a hefty dose of the antioxidants beta carotene and lutein/zeaxanthin.
    How to Use It
    Like bok choy, gai lan works well sautéed or stir-fried. For the perfect texture, Kong suggests separating the stems from the leaves; sauté stems until they’re 80 percent cooked, then add the leaves until soft. Flavor with reduced-­sodium oyster sauce and garlic, or with ginger and lime juice, and toss with soba or whole-wheat noodles, adding peanuts if you like.
    Mizuna
    Nutrition Notes
    This leafy cruciferous vegetable, with its mild peppery flavor (similar to arugula but less spicy), can be eaten raw or cooked. Either way, it’s packed with benefits. You get 15 percent of your daily need for calcium and 40 percent of vitamin A in 2 cups of the raw greens.
    How to Use It
    Use it in place of arugula in any salad or sauté it the way you would spinach. For a mizuna salad, Miyashita recommends chopping the greens into 2-inch pieces and mixing with ground sesame seeds, sesame or olive oil, lemon or vinegar, and salt and pepper to taste. Mizuna can also be used in soup.
    Kabocha
    Nutrition Notes
    This pumpkin-shaped Japanese squash tastes a little like a sweet potato mixed with chestnut, and has a drier texture than butternut squash. “Kabocha pumpkin contains vitamins, minerals, and antioxidants, especially high beta carotene, which is especially good for eye and skin health. It has a nutty flavor with sweetness,” Miyashita says. “It is great for dessert.” And while you can’t go wrong with any squash, kabocha has fewer calories and carbs and more potassium compared with its more common cousin, butternut.
    How to Use It
    You can pan-fry or roast it, then top with a drizzle of honey or maple syrup and a scoop of plain yogurt for breakfast or dessert. Or mash the baked squash and use it as a side dish where you might otherwise use sweet potatoes.

    Editor’s Note: A version of this article also appeared in the May 2021 issue of Consumer Reports On Health.


    Rachel Meltzer Warren

    Rachel Meltzer Warren

    Rachel Meltzer Warren, MS, RD, is a freelance writer based in the New York area who contributes to Consumer Reports on food and nutrition topics.