Mizuna, also referred to as water greens, qian jing shui cai, kyona, Japanese mustard greens and spider mustard.
Rich souce of vitamin C, iron and folate. Also contains a glucosinolate which contributes to the formation of sulforaphane.
Boiling reduces sulforaphane levels. However, steaming, microwaving and stir frying does not appear to have any effect on the compounds.