Chrysanthemum brain is rich in nutrition. Every 1g of tender stems and leaves contains vitamin C17.1, reducing sugar 1.85g, crude protein 2.79g, cellulose 1.98g, carotene .872mg, potassium 419mg, sodium 1mg, calcium 131mg, magnesium 62.9mg, phosphorus 56.9mg, copper .27mg and iron 4.7mg.. In addition, it also contains stevioside, adenine, amino acids, choline, flavonoid glycosides and volatile aromatic substances, and has the effects of dispelling wind and dissipating heat, calming the liver and clearing away heat and toxic materials. In "Notes on Materia Medica", it says: "calming liver and dispersing lung, clearing pathogenic heat of upper energizer, treating eye and expelling wind, benefiting yin and nourishing kidney".

Cooking methods: Chrysanthemum brain and egg soup, fried pork slices with Chrysanthemum brain, shredded belly, etc. When making, it is the habit of consumers in producing areas to blanch chrysanthemum brain in a boiling water pot, take it out and wash it, squeeze out the water and cut it into pieces, then fry it, or add seasonings to make it cold. In addition, it can also be cooked with japonica rice porridge, which has the effects of clearing liver, improving eyesight and lowering blood pressure. It is suitable for hepatomegaly, conjunctival congestion, hypertension, hyperlipidemia, blurred vision and carbuncle.