本ページはプロモーションが含まれています
Japanese page
Nutrient content per 100 g
Delicious season
Young Leaves of Sansho
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
Japanese pepper
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
Warizannsyo
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
* 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