月別アーカイブ: 2019年9月

【Beef】Neck（ネック）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Meat of the neck

Detailed part name

neckUse as ground meat, stewed dish
ThroatUse it for grilled meat
  

Characteristic

  • Frequently exercising part, the meat quality is rough and rigid texture
  • Many streaks of red meat
  • Because it contains a lot of gelatin, it is ideal for stewed dishes
  • It is used as soup picking and minced meat

Culinary Applications

  • curry（カレー）
  • Sukiyaki（すき焼き）
  • stewing（煮込む）
 

Nutrient content

Per 100g edible portion

There is no stated in the Japanese food standard ingredient table

Waste rate%
Energy㎉
moistureｇ
Proteinｇ
Lipidｇ
Carbohydrateｇ
Sodium㎎
Potassium㎎
Calcium㎎
Magnesium㎎
Rin㎎
iron㎎
Zinc㎎
Copper㎎
Manganese㎎
Lodine㎍
Selenium㎍
Chromium㎍
Molybdenum㎍
Vitamin A（Retinol）㎍
Vitamin A（β-carotene）㎍
Vitamin D㎍
Vitamin E（Tocopherol α）㎎
Vitamin K㎍
Vitamin B1㎎
Vitamin B2㎎
Niacin㎎
Vitamin B6㎎
Vitamin B12㎎
Folic acid㎍
Pantothenic acid㎎
Biotin㎍
Vitamin C㎎
Dietary fiber(aggregate amount）ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Chuck（かた）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • A part which is also called an arm and centered on the forefoot
  • It is positioned to cover “shoulder loin”

 

Detailed part name

M.biceps brachiiRelatively tough,lean meat
Upper oyster bladeTender lean meat
Top blade Tender, marbled meat
M.triceps brachii caputApproximately half the meat towards the shank is relatively tough becoming increasingly tender towards the trunk
M.anconaeusWell marbled however the meat relatively tough

 

Characteristic

  • Muscle gathering to improve exercise overall
  • Many muscles and fascia
  • Hard part and soft part of meat quality are complicated
  • Overall the color is good, the taste is deep
  • Another name “Ude”

 

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
  • stewing（煮込む）

 

 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】Chuck（raw） lean and fat

Waste rate0%
Energy286㎉
moisture58.8ｇ
Protein17.7ｇ
Lipid22.3ｇ
Carbohydrate0.3ｇ
Sodium47㎎
Potassium280㎎
Calcium4㎎
Magnesium19㎎
Rin150㎎
iron0.9㎎
Zinc4.9㎎
Copper0.07㎎
Manganese–
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.4㎎
Vitamin K7㎍
Vitamin B10.08㎎
Vitamin B20.21㎎
Niacin4.3㎎
Vitamin B60.32㎎
Vitamin B121.5㎎
Folic acid6㎍
Pantothenic acid1.00㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 

【Beef】Chuck Eye Roll（肩ロース）

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Detailed place

  • Muscle part of the back from neck to shoulder
  • Meat of the part closest to the head

Detailed part name

Chuck eye logPart of shoulder loin core.
The texture is fine and soft.
Chuck flapClose to the ribs
  

Characteristic

  • The part near the neck is rich in streaks but the taste of meat is thick.
  • The part far from the neck is mildly frosted and soft red meat.
  • Enjoy texture and rich flavor

Culinary Applications

  • Steak（ステーキ）
  • Barbecue（バーベキュー）
  • Sukiyaki（すき焼き）
  • Shabu-shabu（しゃぶしゃぶ）
  • stewing（煮込む）
 

Nutrient content

Per 100g edible portion

【Japanese beef cattle】chuck roll（raw） Lean and fat

Waste rate0%
Energy411㎉
moisture47.9ｇ
Protein13.8ｇ
Lipid37.4ｇ
Carbohydrate0.2ｇ
Sodium42㎎
Potassium210㎎
Calcium3㎎
Magnesium14㎎
Rin120㎎
iron0.7㎎
Zinc4.6㎎
Copper0.06㎎
Manganese0.01㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）3㎍
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）0.5㎎
Vitamin K8㎍
Vitamin B10.06㎎
Vitamin B20.17㎎
Niacin3.2㎎
Vitamin B60.18㎎
Vitamin B121.1㎎
Folic acid6㎍
Pantothenic acid0.9㎎
Biotin–
Vitamin C1㎎
Dietary fiber(aggregate amount）–

Quoted from the Japanese food standard composition table 2015 edition

 
カテゴリー: 肉

Edible flower（食用花）しょくようばな

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Edible flower

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Various types of flowers are sold for food
  • Use what you eat
  • Enjoy the color and scent of flowers
  • Cosmos and nastatium are rich in vitamin A
  • Roses are rich in vitamin C

Preservation method

  • Store in a closed container and store in refrigerator
  • You can make ice with flowers in an ice tray.

recipe

  • Make ice with flowers
  • salad
  • Floating on tea
 

Food composition table

Per 100g edible portion

There is no description of the food composition table

Waste rate%
Energy㎉
moistureｇ
Proteinｇ
Lipidｇ
Carbohydrateｇ
Sodium㎎
Potassium㎎
Calcium㎎
Magnesium㎎
Rin㎎
iron㎎
Zinc㎎
Copper㎎
Manganese㎎
Lodine㎍
Selenium㎍
Chromium㎍
Molybdenum㎍
Vitamin A（Retinol）㎍
Vitamin A（β-carotene）㎍
Vitamin D㎍
Vitamin E（Tocopherol α）㎎
Vitamin K㎍
Vitamin B1㎎
Vitamin B2㎎
Niacin㎎
Vitamin B6㎎
Vitamin B12㎎
Folic acid㎍
Pantothenic acid㎎
Biotin㎍
Vitamin C㎎
Dietary fiber(aggregate amount）ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Bean sprouts（萌）もやし

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Bean sprouts

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Low calorie and high nutritional value
  • One of the sprout that sprouted green beans
  • Green beans and soy black mappe are common
  • Since it is produced in the factory, it can be produced regardless of the climate.
  • Bean sprouts harvested in the process of germination
  • Nutrients are made during germination
  • Because the streets of fire are fast, you should put them at the end of the cooking process.（The texture remains and nutrients are less leaked）
  • Choose a thick and white overall

Good things to eat together

  • Intestinal regulation = radish, Turnip, yam, Chinese cabbage
  • Obesity prevention =Jew’s‐ear , onion,green onion, celery
  • Healthy brain effect = Short-neck clam, Shijimi Clams, chicken, chicory
  • Blood circulation promotion = liver, spinach, shiitake

Preservation method

  • As the days go by, nutrients are lost.
  • Use up as much as possible
    Vitamin C decreases by about 30% when stored in the refrigerator

recipe

  • Namul
  • soup
  • miso soup
  • Fried food
 

Food composition table

Per 100g edible portion

Bean sprouts（raw）

Waste rate3%
Energy14㎉
moisture95.4ｇ
Protein1.7ｇ
Lipid0.1ｇ
Carbohydrate2.6ｇ
Sodium2㎎
Potassium69㎎
Calcium10㎎
Magnesium8㎎
Rin25㎎
iron0.2㎎
Zinc0.3㎎
Copper0.08㎎
Manganese0.06㎎
Lodine2㎍
Selenium–
Chromium–
Molybdenum55㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）3㎍
Vitamin D–
Vitamin E（Tocopherol α）0.1㎎
Vitamin K3㎍
Vitamin B10.04㎎
Vitamin B20.05㎎
Niacin0.3㎎
Vitamin B60.05㎎
Vitamin B12–
Folic acid41㎍
Pantothenic acid0.23㎎
Biotin1.7㎍
Vitamin C8㎎
Dietary fiber(aggregate amount）1.3ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

white radish sprouts（貝割れ大根）　かいわれだいこん

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

white radish sprouts

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • New shoots sprouted from radish seeds
  • The length is about 12cm and has a unique refreshing pungent taste
  • Grow in a dark room until the buds appear, and light up to green
  • Sprout is a general term for new shoots sprouted from vegetable and legume seeds.
  • It is basically hydroponically cultivated and can be eaten delicious in any season
  • Pay attention to the propagation of germs when cultivating at home
  • Since the skin of the seed is attached, wash away quickly（No problem to eat）
  • Choose fresh, green leaves
  • Eat early after purchase

Preservation method

  • Store in a refrigerator (vegetable room) in an upright position
  • Wrap the cut white radish sprouts in a wrap and store them in the refrigerator.

recipe

  • salad
  • Garnish
  • miso soup
 

Food composition table

Per 100g edible portion

white radish sprouts（raw）

Waste rate0%
Energy21㎉
moisture93.4ｇ
Protein2.1ｇ
Lipid0.5ｇ
Carbohydrate3.3ｇ
Sodium5㎎
Potassium99㎎
Calcium54㎎
Magnesium33㎎
Rin61㎎
iron0.5㎎
Zinc0.3㎎
Copper0.03㎎
Manganese0.35㎎
Lodine12㎍
Selenium–
Chromium–
Molybdenum6㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）1900㎍
Vitamin D–
Vitamin E（Tocopherol α）2.1㎎
Vitamin K200㎍
Vitamin B10.08㎎
Vitamin B20.13㎎
Niacin1.3㎎
Vitamin B60.23㎎
Vitamin B12–
Folic acid96㎍
Pantothenic acid0.29㎎
Biotin5.6㎍
Vitamin C47㎎
Dietary fiber(aggregate amount）1.9ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Yam bulblets（零余子）むかご

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Yam bulblets

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • The fruit about 1cm in diameter that can be made into the vine of “Yamaimo yam” and “Nagaimo yam” is called “Yam bulblets”
  • Harvest time from around September to around November
  • It is often found in the production areas of “Yamaimo yam” and “Nagaimo yam”
  • Hokkaido and Aomori Prefecture account for about 80% of total production
  • Because it can be cooked with skin, it can be used for various dishes
  • Easy-to-use with a”Taste without habit”
  • Low distribution volume and difficult to obtain

Preservation method

  • Wrap in moistened kitchen paper, place in a plastic bag and store in the refrigerator
  • Note that if stored at room temperature, it will dry out and become wrinkled.
  • Moldy when moistened and stored at room temperature

recipe

  • Steamed food
  • Fried food
  • Mixed rice
 

Food composition table

Per 100g edible portion

Yam bulblets（raw）

Waste rate25%
Energy93㎉
moisture75.1ｇ
Protein2.9ｇ
Lipid0.2ｇ
Carbohydrate20.6ｇ
Sodium3㎎
Potassium570㎎
Calcium5㎎
Magnesium19㎎
Rin64㎎
iron0.6㎎
Zinc0.4㎎
Copper0.15㎎
Manganese0.05㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）24㎍
Vitamin D–
Vitamin E（Tocopherol α）0.4㎎
Vitamin K–
Vitamin B10.11㎎
Vitamin B20.02㎎
Niacin0.3㎎
Vitamin B60.07㎎
Vitamin B12–
Folic acid20㎍
Pantothenic acid0.6㎎
Biotin–
Vitamin C9㎎
Dietary fiber(aggregate amount）4.2ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Japanese yam（自然薯）じねんじょ

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Japanese yam

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Cultivated and natural products are sold
  • It is cultivated in various places, but it is expensive because it takes time
  • Cultivation is low in lye and has a straight shape
  • Many natural products have flavor and lye
  • Stickiness is 4-5 times longer than Nagauta
  • The skin is thin and does not remain in the mouth, so you can grate it as it is
    (Beard must be baked in a gas fire and washed well)
  • In the fall, wear a body called “Mukago” at the base of the leaves.

Preservation method

  • Since it is vulnerable to drying, put it in a bag and store in the refrigerator.
  • Grated and frozen

recipe

  • Fried food
  • Grilled food
  • Boiled food
 

Food composition table

Per 100g edible portion

Japanese yam（raw）

Waste rate20%
Energy121㎉
moisture68.8ｇ
Protein2.8ｇ
Lipid0.7ｇ
Carbohydrate26.7ｇ
Sodium6㎎
Potassium550㎎
Calcium10㎎
Magnesium21㎎
Rin31㎎
iron0.8㎎
Zinc0.7㎎
Copper0.21㎎
Manganese0.12㎎
Lodine–
Selenium–
Chromium–
Molybdenum1㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）5㎍
Vitamin D–
Vitamin E（Tocopherol α）4.1㎎
Vitamin K–
Vitamin B10.11㎎
Vitamin B20.04㎎
Niacin0.6㎎
Vitamin B60.18㎎
Vitamin B12–
Folic acid29㎍
Pantothenic acid0.67㎎
Biotin2.4㎍
Vitamin C15㎎
Dietary fiber(aggregate amount）2.0ｇ

Quoted from the Japanese food standard composition table 2015 edition

 

Yamato yam（大和芋）やまといも

投稿日時: 投稿者:

Japanese page
Nutrient content per 100 g

Delicious season

Yamato yam

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

* Display the yearly calendar with each number

Commentary on vegetables

  • Also known as “Tsukune-yam” or “Yamamoimo ”
  • In Kampo, it is used for nourishing tonic
  • Choose something with a moist and moist surface
  • Choose a heavy object that has no damage to the epidermis and is heavy when you hold it
  • Stickiness is intensely strong
  • Easy to eat because it has no habit
  • It smells good when heated

Preservation method

  • If it remains round, wrap it in newspaper and store in a cool dark place
  • Wrap the cut pieces and store them in the refrigerator
  • Grated and frozen
  • Peel, slice and freeze

recipe

  • Fried food
  • Grilled food
  • soup
 

Food composition table

Per 100g edible portion

Yamato yam（raw）

Waste rate10%
Energy123㎉
moisture66.7ｇ
Protein4.5ｇ
Lipid0.2ｇ
Carbohydrate27.1ｇ
Sodium12㎎
Potassium590㎎
Calcium16㎎
Magnesium28㎎
Rin72㎎
iron0.5㎎
Zinc0.6㎎
Copper0.16㎎
Manganese0.27㎎
Lodine1㎍
Selenium1㎍
Chromium–
Molybdenum4㎍
Vitamin A（Retinol）–
Vitamin A（β-carotene）6㎍
Vitamin D–
Vitamin E（Tocopherol α）0.2㎎
Vitamin K–
Vitamin B10.13㎎
Vitamin B20.02㎎
Niacin0.5㎎
Vitamin B60.14㎎
Vitamin B12–
Folic acid6㎍
Pantothenic acid0.54㎎
Biotin4.0㎍
Vitamin C5㎎
Dietary fiber(aggregate amount）2.5ｇ

Quoted from the Japanese food standard composition table 2015 edition