Japanese page
Nutrient content per 100 g
Delicious season
Japanese basil（Red）
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Japanese basil（Red）
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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* 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 rate | 0% |
| Energy | 37㎉ |
| moisture | 86.7ｇ |
| Protein | 3.9ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 7.5ｇ |
| Sodium | 1㎎ |
| Potassium | 500㎎ |
| Calcium | 230㎎ |
| Magnesium | 70㎎ |
| Rin | 70㎎ |
| iron | 1.7㎎ |
| Zinc | 1.3㎎ |
| Copper | 0.2㎎ |
| Manganese | 2.01㎎ |
| Lodine | 6㎍ |
| Selenium | 1㎍ |
| Chromium | 2㎍ |
| Molybdenum | 30㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 11000㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 3.9㎎ |
| Vitamin K | 690㎍ |
| Vitamin B1 | 0.13㎎ |
| Vitamin B2 | 0.34㎎ |
| Niacin | 1.0㎎ |
| Vitamin B6 | 0.19㎎ |
| Vitamin B12 | – |
| Folic acid | 110㎍ |
| Pantothenic acid | 1.00㎎ |
| Biotin | 5.1㎍ |
| Vitamin C | 26㎎ |
| Dietary fiber(aggregate amount） | 7.3ｇ |
Quoted from the Japanese food standard composition table 2015 edition
