Japanese yam(自然薯)じねんじょ

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Nutrient content per 100 g

Delicious season

Japanese yam

* 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 rate20%
Energy121㎉
moisture68.8g
Protein2.8g
Lipid0.7g
Carbohydrate26.7g
Sodium6㎎
Potassium550㎎
Calcium10㎎
Magnesium21㎎
Rin31㎎
iron0.8㎎
Zinc0.7㎎
Copper0.21㎎
Manganese0.12㎎
Lodine
Selenium
Chromium
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)5㎍
Vitamin D
Vitamin E(Tocopherol α)4.1㎎
Vitamin K
Vitamin B10.11㎎
Vitamin B20.04㎎
Niacin0.6㎎
Vitamin B60.18㎎
Vitamin B12
Folic acid29㎍
Pantothenic acid0.67㎎
Biotin2.4㎍
Vitamin C15㎎
Dietary fiber(aggregate amount)2.0g

Quoted from the Japanese food standard composition table 2015 edition