Nameko mushroom（滑子）なめこ

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Nutrient content per 100 g

Delicious season

Nameko mushroom

①②③④⑤⑥⑦⑧⑨⑩⑪⑫

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Commentary on vegetables

  • Most of the products in circulation are fungus-bed cultivated and natural products are not widely available.
  • The season for natural products is from September to November, but cultivated items are available all year round.
  • “Wooden cultivation” allows you to enjoy the taste close to natural products (season is from September to November)
  • The surface is covered with sticky mucin (water-soluble and weak to heat)
  • Wash quickly and keep heating to a minimum
  • Choose a thing that is not open
  • Contains calcium, iron, copper, magnesium
  • Choose one that is thick and that has the same size and color.

Good things to eat together

  • Digestion promotion = radish
  • Skin beautifying effect = shirasu, beef stripe, chicken skin
  • Aging prevention = Cucumbera,Wax gourd
  • Stamina enhancement = Tofu, Okra, Chinese yam

Preservation method

  • Eat early because pain is early
  • Put it in a plastic bag and store it in the refrigerator
  • The roots can be cut, subdivided and stored frozen.

recipe

  • Soup
  • Soak
  • Boiled
 

Food composition table

Per 100g edible portion

Nameko mushroom（boiled）

Waste rate0%
Energy14㎉
moisture92.7ｇ
Protein1.6ｇ
Lipid0.1ｇ
Carbohydrate5.1ｇ
Sodium3㎎
Potassium210㎎
Calcium4㎎
Magnesium10㎎
Rin56㎎
iron0.6㎎
Zinc0.5㎎
Copper0.12㎎
Manganese0.06㎎
Lodine–
Selenium–
Chromium–
Molybdenum–
Vitamin A（Retinol）–
Vitamin A（β-carotene）–
Vitamin D–
Vitamin E（Tocopherol α）–
Vitamin K–
Vitamin B10.06㎎
Vitamin B20.1㎎
Niacin4.7㎎
Vitamin B60.04㎎
Vitamin B12–
Folic acid67㎍
Pantothenic acid1.33㎎
Biotin–
Vitamin C–
Dietary fiber(aggregate amount）2.8ｇ

Quoted from the Japanese food standard composition table 2015 edition