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Nutrient content per 100 g

Delicious season

Nameko mushroom

①	②	③	④	⑤	⑥	⑦	⑧	⑨	⑩	⑪	⑫

* Display the yearly calendar with each number

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 rate	0%
Energy	14㎉
moisture	92.7ｇ
Protein	1.6ｇ
Lipid	0.1ｇ
Carbohydrate	5.1ｇ
Sodium	3㎎
Potassium	210㎎
Calcium	4㎎
Magnesium	10㎎
Rin	56㎎
iron	0.6㎎
Zinc	0.5㎎
Copper	0.12㎎
Manganese	0.06㎎
Lodine	–
Selenium	–
Chromium	–
Molybdenum	–
Vitamin A（Retinol）	–
Vitamin A（β-carotene）	–
Vitamin D	–
Vitamin E（Tocopherol α）	–
Vitamin K	–
Vitamin B1	0.06㎎
Vitamin B2	0.1㎎
Niacin	4.7㎎
Vitamin B6	0.04㎎
Vitamin B12	–
Folic acid	67㎍
Pantothenic acid	1.33㎎
Biotin	–
Vitamin C	–
Dietary fiber(aggregate amount）	2.8ｇ

Quoted from the Japanese food standard composition table 2015 edition