Chinese and Japanese cuisines also make use of mustard greens. They are probably closest in character to mustard greens. They have a sharp flavor similar to mustard greens, radish or capers. The leaves have a strong bitter, sometimes peppery flavor similar to mustard greens. Vegetable ingredients include mung bean sprouts, Asian royal fern, scallions, napa cabbages, and mustard greens. The traditional meal also includes Cabbage, collard, turnip, or mustard greens, and ham. "Borasaame" is a cooked mixture of wassa and butter sometimes eaten with Ethiopian mustard greens. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Accordingly, mustard greens are also a winter produce. Purple mustard greens leaves originate from Chinese, eventually becoming a naturalized common green in Japan. Mustard greens are a moderate source of vitamin E and calcium. Asian mustard greens are most often stir-fried or pickled. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. The only food grown on the island is papaya, mustard greens, coconuts, and saltwater fish. That dish may contain mustard greens or other green leafy vegetables or green vegetables.