月別アーカイブ: 2019年9月

Chives（浅葱）あさつき

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Chives

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • It is available all year round, but the season is spring and autumn
  • Asatsuki production is only about 1% of the onion
  • Also known as “Ito onion” or “Ezo onion”
  • Much like a break
  • Often used as a condimen
  • Used for sashimi because of its bactericidal effect
  • There is a unique scent and a slight pungent taste
  • The leaves are soft and more pungent than the split
  • Green onions and shoots are in circulation

Preservation method

  • Wrap it in newspaper, place it in a plastic bag, and store it in the refrigerator.

recipe

  • Nuta
  • Condiment
  • Tempura
  • Fried food
 

Food composition table

Per 100g edible portion

Chives（raw）leaves

Waste rate0%
Energy33㎉
moisture89.0ｇ
Protein4.2ｇ
Lipid0.3ｇ
Carbohydrate5.6ｇ
Sodium4㎎
Potassium330㎎
Calcium20㎎
Magnesium16㎎
Rin86㎎
iron0.7㎎
Zinc0.8㎎
Copper0.09㎎
Manganese0.4㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）740㎍
Vitamin D–
Vitamin E（Tocopherol α）0.9㎎
Vitamin K50㎍
Vitamin B10.15㎎
Vitamin B20.16㎎
Niacin0.8㎎
Vitamin B60.36㎎
Vitamin B12–
Folic acid210㎍
Pantothenic acid0.62㎎
Biotin–
Vitamin C26㎎
Dietary fiber(aggregate amount）3.3ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Nebuka-negi（根深葱）ねぶかねぎ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Nebuka-negi

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Also known as “Shironegi” “Naganegi”
  • Raise it so that there are many white parts without being exposed to the sun
  • In the past, leeks that were often eaten in the Kanto region
  • Choose the one with a solid white area and elasticity
  • Choose green ones that are “solid”
  • When eaten raw, you can taste the crispy texture and pungent taste
  • In China, it was prized as a medicinal plant that warms the body and restores fatigue.
  • Season is winter, but it is supplied stably throughout the year

Preservation method

  • Wrap it in a wrap to prevent it from drying and store it in the refrigerator
  • Can be cut and stored frozen, but better to use through fire

recipe

  • Fried food
  • Boiled food
  • Grilled food
  • Hot pot
  • Condiment
 

Food composition table

Per 100g edible portion

Nebuka-negi（raw）leaves

Waste rate40%
Energy34㎉
moisture89.6ｇ
Protein1.4ｇ
Lipid0.1ｇ
Carbohydrate8.3ｇ
Sodium–
Potassium200㎎
Calcium36㎎
Magnesium13㎎
Rin27㎎
iron0.3㎎
Zinc0.3㎎
Copper0.04㎎
Manganese0.12㎎
Lodine–
Selenium–
Chromium–
Molybdenum2㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）82㎍
Vitamin D–
Vitamin E（Tocopherol α）0.2㎎
Vitamin K8㎍
Vitamin B10.05㎎
Vitamin B20.04㎎
Niacin0.4㎎
Vitamin B60.12㎎
Vitamin B12–
Folic acid72㎍
Pantothenic acid0.17㎎
Biotin1.0㎍
Vitamin C14㎎
Dietary fiber(aggregate amount）2.5ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Green onion（葱）ねぎ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Green onion

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • It is basically distributed all year round, but the season is late autumn to early spring
  • Vegetables with medicinal ingredients
  • Used as a condiment
  • Also used to deodorize meat and fish
  • The white part is rich in vitamin C and allyl sulfide
  • The green part is rich in carotene and calcium
  • For a long time, Kanto has been favored by the white part and Kansai by the green part
  • Choose one that has a solid root
  • The one where the boundary between the leaf and stem is clear is good
  • It should be elastic and glossy

Good things to eat together

  • Prevention of arteriosclerosis = Jew’s‐ear, Sardine, kelp
  • Fatigue recovery = dried plums, ginger, Japanese basil
  • Thrombus prevention = onion, cucumber, garlic
  • Obesity prevention = Royal fern, sweet potato, lotus root

Preservation method

  • Wrap in a newspaper and keep in a cool dark place
  • If it is mud, bury it in shaded soil

recipe

  • Condiment
  • miso soup
  • Grilled leek
  • Negima
  • Hot pot
  • Boiled food
  • Fried food
 

Food composition table

Per 100g edible portion

Green onion（生）

Waste rate7%
Energy30㎉
moisture90.5ｇ
Protein1.9ｇ
Lipid0.3ｇ
Carbohydrate6.5ｇ
Sodium1㎎
Potassium260㎎
Calcium80㎎
Magnesium19㎎
Rin40㎎
iron1.0㎎
Zinc0.3㎎
Copper0.05㎎
Manganese0.18㎎
Lodine1㎍
Selenium1㎍
Chromium2㎍
Molybdenum1㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）1500㎍
Vitamin D–
Vitamin E（Tocopherol α）0.9㎎
Vitamin K110㎍
Vitamin B10.06㎎
Vitamin B20.11㎎
Niacin0.5㎎
Vitamin B60.13㎎
Vitamin B12–
Folic acid100㎍
Pantothenic acid0.23㎎
Biotin1.7㎍
Vitamin C32㎎
Dietary fiber(aggregate amount）3.2ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Almond（扁桃）アーモンド

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Almond

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Called “Hento”
  • Cultivated in Southern Europe, Australia, America, etc.
  • Grown in Kagoshima, Yamagata, etc. in Japan
  • Sold in the form of slices, holes, dice, paste, powder, etc.
  • Nutritional value is high and attracts worldwide attention
  • High vitamin E content
  • Vitamin E has an anti-oxidant effect and can be expected to prevent aging and beautify skin
  • The appropriate daily intake is 20-25 tablets
  • Contains calcium, zinc, magnesium, iron, etc.

Preservation method

  • Divide into frozen bags and freeze
  • Store away from moisture

recipe

  • salad
  • Fried food
 

Food composition table

Per 100g edible portion

Almond（roasted）without salt

Waste rate0%
Energy608㎉
moisture1.8ｇ
Protein20.3ｇ
Lipid54.1ｇ
Carbohydrate20.7ｇ
Sodium–
Potassium740㎎
Calcium260㎎
Magnesium310㎎
Rin480㎎
iron3.7㎎
Zinc3.7㎎
Copper1.19㎎
Manganese2.46㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）7㎍
Vitamin D–
Vitamin E（Tocopherol α）28.8㎎
Vitamin K–
Vitamin B10.03㎎
Vitamin B21.04㎎
Niacin3.9㎎
Vitamin B60.08㎎
Vitamin B12–
Folic acid48㎍
Pantothenic acid0.26㎎
Biotin–
Vitamin C–
Dietary fiber(aggregate amount）11.0ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Malabar spinach（蔓紫）つるむらさき

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Malabar-spinach

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Season is summer
  • Nutritional summer vegetables such as carotene, vitamin C, and iron
  • Calcium is about 4 times that of spinach
  • Leaves and stems are thick and shiny
  • It is slimy and has a unique earthy scent
  • There are edible green stem species and ornamental red stem species
  • Harvesting leaves and young stems
  • Choose fresh things with soft stems and leaves
  • Don’t choose things that are growing too much
  • There are varieties that are used for sashimi, etc.

Preservation method

  • Wrap the stem with moistened kitchen paper, put it in a plastic bag, and the vegetable room
  • Boiled quickly and can be stored frozen

recipe

  • Soak
  • Tempura
  • Fried food
  • Namul
 

Food composition table

Per 100g edible portion

Malabar-spinach（raw）

Waste rate0%
Energy13㎉
moisture95.1ｇ
Protein0.7ｇ
Lipid0.2ｇ
Carbohydrate

2.6ｇ

Sodium9㎎
Potassium210㎎
Calcium150㎎
Magnesium67㎎
Rin28㎎
iron0.5㎎
Zinc0.4㎎
Copper0.05㎎
Manganese0.29㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）2900㎍
Vitamin D–
Vitamin E（Tocopherol α）1.1㎎
Vitamin K350㎍
Vitamin B10.03㎎
Vitamin B20.07㎎
Niacin0.3㎎
Vitamin B60.09㎎
Vitamin B12–
Folic acid78㎍
Pantothenic acid0.21㎎
Biotin–
Vitamin C41㎎
Dietary fiber(aggregate amount）2.2ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Japanese basil（紫蘇）しそ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Japanese basil（Red）

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

Japanese basil（Red）

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

Japanese basil（Red）

  • Red thing of the color of the leaf
  • Used for coloring Salted plum
  • Vibrant red when applied to vinegar
  • The young shoots of red shiso are called “Murame”
    * The generic name for blue bud and purple bud is “Mejiso”.

Japanese basil（Blue）

  • Green leaves
  • “Ooba” and “Shiso” refer to blue shiso
  • The part of the flower is called Hanahojiso and Hoshihoso.
  • Hanaho Shiso = With flowers
  • Hojiso = The thing before the fruit ripens after adding flowers
  • We call the young shoots of Blue Shiso as “Aome”
    * The generic name for blue bud and purple bud is “Mejiso”.

Characteristic

  • Rich in carotene, vitamin B2, and calcium
  • The reason for using it for sashimi is its antioxidant and antiseptic effects
  • About 100 sheets at 100g (1g per sheet)
  • Choose a leaf that is firm to the tip of the leaf and has no discoloration at the end.

Good things to eat together

  • Atherosclerosis prevention = Komatsuna, Wakame, milk
  • Anemia prevention = oysters, spinach, shijimi
  • Obesity prevention = ginger, vinegar, Wakame, Salted plum
  • Beautiful skin effect = Kiwi, shimeji, Royal fern

Preservation method

  • Put it in moistened paper and put it in a plastic bag and store it in the vegetable room
  • Even if there is too much or too little moisture, it will not last long

recipe

  • tempura
  • Garnish
  • Salted plum
 

Food composition table

Per 100g edible portion

Japanese basil（生）

Waste rate0%
Energy37㎉
moisture86.7ｇ
Protein3.9ｇ
Lipid0.1ｇ
Carbohydrate7.5ｇ
Sodium1㎎
Potassium500㎎
Calcium230㎎
Magnesium70㎎
Rin70㎎
iron1.7㎎
Zinc1.3㎎
Copper0.2㎎
Manganese2.01㎎
Lodine6㎍
Selenium1㎍
Chromium2㎍
Molybdenum30㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）11000㎍
Vitamin D–
Vitamin E（Tocopherol α）3.9㎎
Vitamin K690㎍
Vitamin B10.13㎎
Vitamin B20.34㎎
Niacin1.0㎎
Vitamin B60.19㎎
Vitamin B12–
Folic acid110㎍
Pantothenic acid1.00㎎
Biotin5.1㎍
Vitamin C26㎎
Dietary fiber(aggregate amount）7.3ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Japanese pepper（山椒）さんしょう

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Young Leaves of Sansho

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

Japanese pepper

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

Warizannsyo

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Place “Tree Bud” on your palm and tap（The aroma is better）
  • “Japanese pepper” is used for boiled food
  • “Powder Japanese pepper” is made by pulverizing “Japanese pepper”.
  • Small flowers bloom in April and can be eaten
  • The ingredient of numbness is the ingredient called “Sansyo-ouru”
  • “Sansyo-ouru” has a function to increase appetite and activate gastrointestinal function
  • The following nutrients are Powder Japanese pepper flour nutrients

Preservation method

Frozen storage method

  1. Wash well and remove the branches
  2. About 5 minutes
  3. Expose to water until there is no ak
  4. Drain well and freeze

recipe

  • Boiled food
  • Grilled food
  • Soup
 

Food composition table

Per 100g edible portion

Japanese pepper（powder）

Waste rate00%
Energy375㎉
moisture8.3ｇ
Protein10.3ｇ
Lipid6.2ｇ
Carbohydrate6.2ｇ
Sodium10㎎
Potassium1700㎎
Calcium750㎎
Magnesium100㎎
Rin210㎎
iron10.1㎎
Zinc0.9㎎
Copper0.33㎎
Manganese–
Lodine32㎍
Selenium6㎍
Chromium21㎍
Molybdenum19㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）200㎍
Vitamin D–
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.1㎎
Vitamin B20.45㎎
Niacin2.8㎎
Vitamin B6–
Vitamin B12–
Folic acid–
Pantothenic acid–
Biotin27.1㎍
Vitamin C–
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

New zealand spinach（蔓菜）つるな

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

New zealand spinach

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Also known as “hama”, “Bankyo”, “Hamasensha”
  • Traditional vegetables with a long harvest time from early summer to late autumn
  • The young shoots are easy to eat because they are soft and have no cocoons
  • The surface of the leaf is covered with fine granular protrusions
  • Although it has few characteristics, it contains oxalic acid, so it is eaten through fire
  • When you are concerned about oxalic acid, boil it and expose it to water
  • Rich in carotene and iron
  • Because there is a lot of carotene, you can take carotene effectively when you use oil cooking.
  • Because it contains a lot of iron, anemia can be prevented when taken with vitamin C and protein.

Preservation method

  • Put it in a plastic bag and store it in the vegetable room

recipe

  • Soak
  • Tempura
  • Fried food
  • Soup
 

Food composition table

Per 100g edible portion

New zealand spinach（raw）

Waste rate0%
Energy15㎉
moisture93.8ｇ
Protein93.8ｇ
Lipid0.1ｇ
Carbohydrate2.8ｇ
Sodium5㎎
Potassium300㎎
Calcium48㎎
Magnesium35㎎
Rin75㎎
iron3.0㎎
Zinc0.5㎎
Copper0.06㎎
Manganese0.81㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）2700㎍
Vitamin D–
Vitamin E（Tocopherol α）1.3㎎
Vitamin K310㎍
Vitamin B10.08㎎
Vitamin B20.30㎎
Niacin1.0㎎
Vitamin B60.13㎎
Vitamin B12–
Folic acid90㎍
Pantothenic acid0.46㎎
Biotin–
Vitamin C22㎎
Dietary fiber(aggregate amount）2.3ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Red pepper（唐辛子）とうがらし

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Green chili

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

Red pepper

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Capsaicin is a unique source of hotness
  • What is harvested with small chili peppers is called “leaf chili” and is harvested around June
  • When green chili ripens, it turns into red chili
  • Raw Red pepper is rich in vitamin C
  • The dried one is called “hawk claw”
  • Choose a surface with tension(hard and dry ones are old)
  • Immature and few seeds have a strong taste

Good things to eat together

  • Blood circulation promotion = Enoki, Shiitake
  • Increased energy = shrimp, oysters, sea bream
  • Immunity effect = Miso, vinegar, oil, Garlic
  • Gastrointestinal enhancement = Chinese cabbage, cabbage, wax gourd,Jew’s mallow

Preservation method

  • Dry well and store
  • Can be stored frozen

recipe

  • Kimchi
  • Yan Nyon
  • Fried food
 

Food composition table

Per 100g edible portion

Red pepper（raw）fruit

Waste rate9%
Energy96㎉
moisture75.0ｇ
Protein3.9ｇ
Lipid3.4ｇ
Carbohydrate16.3ｇ
Sodium6㎎
Potassium760㎎
Calcium20㎎
Magnesium42㎎
Rin71㎎
iron2.0㎎
Zinc0.5㎎
Copper0.23㎎
Manganese0.27㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）6600㎍
Vitamin D–
Vitamin E（Tocopherol α）8.9㎎
Vitamin K27㎍
Vitamin B10.14㎎
Vitamin B20.36㎎
Niacin3.7㎎
Vitamin B61.0㎎
Vitamin B12–
Folic acid41㎍
Pantothenic acid0.95㎎
Biotin–
Vitamin C120㎎
Dietary fiber(aggregate amount）10.3ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

 

Japanese ginger（茗荷）みょうが

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Japanese ginger

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Also known as “Hana Myoga” and “Myoganoko”
  • The underground stem of Mikaru is called “Myouga bamboo”, and the shoots and leaves are called “Takona”.
  • The unique scent component is α pinene
  • α-Pinene has effects such as increased appetite, increased digestion, sweating, drowsiness cooling, and heat cooling
  • Mostly cultivated
  • Choose a well-colored, rounded one
  • What is tightly packed inside is good
  • Avoid things that are already blooming

Good things to eat together

  • Appetite promotion = Chinese yam, Japanese basil, cabbage
  • Healthy brain effect = wakame, mackerel,Sardine
  • Fatigue recovery = eel, oysters, garlic
  • Diuretic action = cucumbera, celery, oysters

Preservation method

  • Wrap in damp newspaper and store in vegetable room
  • Can be frozen as is

recipe

  • Fried food
  • Pickled in vinegar
  • pickles
  • Condiment
 

Food composition table

Per 100g edible portion

Japanese ginger（raw）spike

Waste rate3%
Energy12㎉
moisture95.6ｇ
Protein0.9ｇ
Lipid0.1ｇ
Carbohydrate2.6ｇ
Sodium1㎎
Potassium210㎎
Calcium25㎎
Magnesium30㎎
Rin12㎎
iron0.5㎎
Zinc0.4㎎
Copper0.05㎎
Manganese1.17㎎
Lodine1㎍
Selenium1㎍
Chromium–
Molybdenum8㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）27㎍
Vitamin D–
Vitamin E（Tocopherol α）0.1㎎
Vitamin K20㎍
Vitamin B10.05㎎
Vitamin B20.05㎎
Niacin0.4㎎
Vitamin B60.07㎎
Vitamin B12–
Folic acid25㎍
Pantothenic acid0.2㎎
Biotin1.1㎍
Vitamin C2㎎
Dietary fiber(aggregate amount）2.1ｇ

Quoted from the Japanese food standard composition table 2015 edition