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Nutrient content per 100 g
Delicious season
Japanese yam
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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
