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Nutrient content per 100 g
Delicious season
Lily bulb
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Commentary on vegetables
- Lily bulbs with a rich texture and a slightly sweet flavor
- Relatively high in potassium, magnesium, phosphorus, and iron
- It has been used for medicinal purposes since ancient times
- Because it contains Lipid, it is high in calories
- It is better to choose one that has no scratches or darkening, is generally white in color, and has tension.
- The whole thing that is dark is very bitter
- Sweetness is better if you lay for 2-3 months rather than freshly picked
- It is often used like a petal in early spring
Preservation method
- If there is sawdust, put it in sawdust and fridge
- If you don’t have sawdust, put it in newspaper and put it in a plastic bag and put it in the refrigerator
- Be careful with water as it is vulnerable to moisture
- Boil it apart, boil it quickly with salt and freeze it
recipe
- Boiled food
- Soup
- Steamed food
Food composition table
Per 100g edible portion
Lily bulb（生）
| Waste rate | 10% |
| Energy | 125㎉ |
| moisture | 66.5ｇ |
| Protein | 3.8ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 28.3ｇ |
| Sodium | 1㎎ |
| Potassium | 740㎎ |
| Calcium | 10㎎ |
| Magnesium | 25㎎ |
| Rin | 71㎎ |
| iron | 1.0㎎ |
| Zinc | 0.7㎎ |
| Copper | 0.16㎎ |
| Manganese | 0.96㎎ |
| Lodine | 1㎍ |
| Selenium | 1㎍ |
| Chromium | 2㎍ |
| Molybdenum | 1㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.5㎎ |
| Vitamin K | – |
| Vitamin B1 | 0.08㎎ |
| Vitamin B2 | 0.07㎎ |
| Niacin | 0.7㎎ |
| Vitamin B6 | 0.12㎎ |
| Vitamin B12 | – |
| Folic acid | 77㎍ |
| Pantothenic acid | – |
| Biotin | 1.6㎍ |
| Vitamin C | 9㎎ |
| Dietary fiber(aggregate amount） | 5.4ｇ |
Quoted from the Japanese food standard composition table 2015 edition