Tang Oh is healthy, edible plant native to East Asia. It has a slightly mustardy flavor and a crispy texture, and it is used broadly in Korean, Cantonese and Japanese cuisines where it is often used to flavor soups, stews, hot pots, stir-fries and casserole dishes.
It is rich in chlorogenic acid, carotene, flavonoids, vitamins and potassium, and can offer a multitude of health benefits. Some of the beneficial effects associated with eating garland chrysanthemum leaves include weight loss, antioxidant protection, a reduced risk of lung cancer, as well as protection against cardiovascular problems, kidney stones, cellulite, bloating and bone loss.
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