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Nutrient content per 100 g
Delicious season
Young Leaves of Sansho
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Japanese pepper
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Warizannsyo
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* Display the yearly calendar with each number
Commentary on vegetables
- Place “Tree Bud” on your palm and tap（The aroma is better）
- “Japanese pepper” is used for boiled food
- “Powder Japanese pepper” is made by pulverizing “Japanese pepper”.
- Small flowers bloom in April and can be eaten
- The ingredient of numbness is the ingredient called “Sansyo-ouru”
- “Sansyo-ouru” has a function to increase appetite and activate gastrointestinal function
- The following nutrients are Powder Japanese pepper flour nutrients
Preservation method
Frozen storage method
- Wash well and remove the branches
- About 5 minutes
- Expose to water until there is no ak
- Drain well and freeze
recipe
- Boiled food
- Grilled food
- Soup
Food composition table
Per 100g edible portion
Japanese pepper（powder）
| Waste rate | 00% |
| Energy | 375㎉ |
| moisture | 8.3ｇ |
| Protein | 10.3ｇ |
| Lipid | 6.2ｇ |
| Carbohydrate | 6.2ｇ |
| Sodium | 10㎎ |
| Potassium | 1700㎎ |
| Calcium | 750㎎ |
| Magnesium | 100㎎ |
| Rin | 210㎎ |
| iron | 10.1㎎ |
| Zinc | 0.9㎎ |
| Copper | 0.33㎎ |
| Manganese | – |
| Lodine | 32㎍ |
| Selenium | 6㎍ |
| Chromium | 21㎍ |
| Molybdenum | 19㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 200㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | – |
| Vitamin K | – |
| Vitamin B1 | 0.1㎎ |
| Vitamin B2 | 0.45㎎ |
| Niacin | 2.8㎎ |
| Vitamin B6 | – |
| Vitamin B12 | – |
| Folic acid | – |
| Pantothenic acid | – |
| Biotin | 27.1㎍ |
| Vitamin C | – |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition