Red Mizuna Leafs

Baby red mizuna leaves are young, tender greens harvested early in the growth cycle of the red variety of Brassica rapa (Japanese mustard greens). These leaves have a distinctive feathery or serrated shape, with slender stems and deeply cut edges. Their color is a striking combination of dark green and reddish-purple, with the red hue more prominent along the veins and stems. This visual contrast makes them highly attractive in salad mixes and gourmet presentations. The texture is crisp yet delicate, offering a pleasant bite without being too fibrous.

Nutritionally, red mizuna is a powerhouse among leafy greens. It is low in calories—typically around 15 to 20 kcal per 100 grams—and rich in water content, making it hydrating and refreshing. It contains high levels of vitamin A (primarily in the form of beta-carotene), vitamin C, and vitamin K, all of which support immune function, skin health, vision, and blood clotting. Red mizuna also provides a good amount of folate, calcium, and iron. Its red pigmentation indicates the presence of anthocyanins, which are antioxidant compounds known for their anti-inflammatory and cell-protective properties. Being a brassica, it also contains glucosinolates—plant compounds that may support detoxification and have been studied for their potential role in cancer prevention.

From an organoleptic standpoint, baby red mizuna has a mildly peppery, mustard-like flavor that is less intense than mature mustard greens but still adds a subtle spiciness to dishes. Its taste is clean, fresh, and slightly earthy, with just enough tang to stand out in a salad without overpowering other ingredients. The texture is crisp and slightly succulent, and the aroma is mild and green, reminiscent of fresh cabbage or arugula. The unique color, shape, and flavor profile make red mizuna a favorite in baby green blends, Asian-inspired dishes, and as a bold garnish.