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Nutrient content per 100 g
Delicious season
Japanese ginger
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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 rate | 3% |
| Energy | 12㎉ |
| moisture | 95.6ｇ |
| Protein | 0.9ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 2.6ｇ |
| Sodium | 1㎎ |
| Potassium | 210㎎ |
| Calcium | 25㎎ |
| Magnesium | 30㎎ |
| Rin | 12㎎ |
| iron | 0.5㎎ |
| Zinc | 0.4㎎ |
| Copper | 0.05㎎ |
| Manganese | 1.17㎎ |
| Lodine | 1㎍ |
| Selenium | 1㎍ |
| Chromium | – |
| Molybdenum | 8㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 27㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.1㎎ |
| Vitamin K | 20㎍ |
| Vitamin B1 | 0.05㎎ |
| Vitamin B2 | 0.05㎎ |
| Niacin | 0.4㎎ |
| Vitamin B6 | 0.07㎎ |
| Vitamin B12 | – |
| Folic acid | 25㎍ |
| Pantothenic acid | 0.2㎎ |
| Biotin | 1.1㎍ |
| Vitamin C | 2㎎ |
| Dietary fiber(aggregate amount） | 2.1ｇ |
Quoted from the Japanese food standard composition table 2015 edition