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Nutrient content per 100 g
Delicious season
Green onion
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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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 rate | 7% |
Energy | 30㎉ |
moisture | 90.5g |
Protein | 1.9g |
Lipid | 0.3g |
Carbohydrate | 6.5g |
Sodium | 1㎎ |
Potassium | 260㎎ |
Calcium | 80㎎ |
Magnesium | 19㎎ |
Rin | 40㎎ |
iron | 1.0㎎ |
Zinc | 0.3㎎ |
Copper | 0.05㎎ |
Manganese | 0.18㎎ |
Lodine | 1㎍ |
Selenium | 1㎍ |
Chromium | 2㎍ |
Molybdenum | 1㎍ |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 1500㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.9㎎ |
Vitamin K | 110㎍ |
Vitamin B1 | 0.06㎎ |
Vitamin B2 | 0.11㎎ |
Niacin | 0.5㎎ |
Vitamin B6 | 0.13㎎ |
Vitamin B12 | – |
Folic acid | 100㎍ |
Pantothenic acid | 0.23㎎ |
Biotin | 1.7㎍ |
Vitamin C | 32㎎ |
Dietary fiber(aggregate amount) | 3.2g |
Quoted from the Japanese food standard composition table 2015 edition