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Nutrient content per 100 g
Delicious season
Japanese yam
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
- Cultivated and natural products are sold
- It is cultivated in various places, but it is expensive because it takes time
- Cultivation is low in lye and has a straight shape
- Many natural products have flavor and lye
- Stickiness is 4-5 times longer than Nagauta
- The skin is thin and does not remain in the mouth, so you can grate it as it is
(Beard must be baked in a gas fire and washed well) - In the fall, wear a body called “Mukago” at the base of the leaves.
Preservation method
- Since it is vulnerable to drying, put it in a bag and store in the refrigerator.
- Grated and frozen
recipe
- Fried food
- Grilled food
- Boiled food
Food composition table
Per 100g edible portion
Japanese yam(raw)
Waste rate | 20% |
Energy | 121㎉ |
moisture | 68.8g |
Protein | 2.8g |
Lipid | 0.7g |
Carbohydrate | 26.7g |
Sodium | 6㎎ |
Potassium | 550㎎ |
Calcium | 10㎎ |
Magnesium | 21㎎ |
Rin | 31㎎ |
iron | 0.8㎎ |
Zinc | 0.7㎎ |
Copper | 0.21㎎ |
Manganese | 0.12㎎ |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | 1㎍ |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 5㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 4.1㎎ |
Vitamin K | – |
Vitamin B1 | 0.11㎎ |
Vitamin B2 | 0.04㎎ |
Niacin | 0.6㎎ |
Vitamin B6 | 0.18㎎ |
Vitamin B12 | – |
Folic acid | 29㎍ |
Pantothenic acid | 0.67㎎ |
Biotin | 2.4㎍ |
Vitamin C | 15㎎ |
Dietary fiber(aggregate amount) | 2.0g |
Quoted from the Japanese food standard composition table 2015 edition