Japanese page
Nutrient content per 100 g
Delicious season
Yam bulblets
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
* 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 rate | 25% |
Energy | 93㎉ |
moisture | 75.1g |
Protein | 2.9g |
Lipid | 0.2g |
Carbohydrate | 20.6g |
Sodium | 3㎎ |
Potassium | 570㎎ |
Calcium | 5㎎ |
Magnesium | 19㎎ |
Rin | 64㎎ |
iron | 0.6㎎ |
Zinc | 0.4㎎ |
Copper | 0.15㎎ |
Manganese | 0.05㎎ |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 24㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.4㎎ |
Vitamin K | – |
Vitamin B1 | 0.11㎎ |
Vitamin B2 | 0.02㎎ |
Niacin | 0.3㎎ |
Vitamin B6 | 0.07㎎ |
Vitamin B12 | – |
Folic acid | 20㎍ |
Pantothenic acid | 0.6㎎ |
Biotin | – |
Vitamin C | 9㎎ |
Dietary fiber(aggregate amount) | 4.2g |
Quoted from the Japanese food standard composition table 2015 edition