Japanese page
Nutrient content per 100 g
Delicious season
Nebuka-negi
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
* Display the yearly calendar with each number
Commentary on vegetables
- Also known as “Shironegi” “Naganegi”
- Raise it so that there are many white parts without being exposed to the sun
- In the past, leeks that were often eaten in the Kanto region
- Choose the one with a solid white area and elasticity
- Choose green ones that are “solid”
- When eaten raw, you can taste the crispy texture and pungent taste
- In China, it was prized as a medicinal plant that warms the body and restores fatigue.
- Season is winter, but it is supplied stably throughout the year
Preservation method
- Wrap it in a wrap to prevent it from drying and store it in the refrigerator
- Can be cut and stored frozen, but better to use through fire
recipe
- Fried food
- Boiled food
- Grilled food
- Hot pot
- Condiment
Food composition table
Per 100g edible portion
Nebuka-negi（raw）leaves
| Waste rate | 40% |
| Energy | 34㎉ |
| moisture | 89.6ｇ |
| Protein | 1.4ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 8.3ｇ |
| Sodium | – |
| Potassium | 200㎎ |
| Calcium | 36㎎ |
| Magnesium | 13㎎ |
| Rin | 27㎎ |
| iron | 0.3㎎ |
| Zinc | 0.3㎎ |
| Copper | 0.04㎎ |
| Manganese | 0.12㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | 2㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 82㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.2㎎ |
| Vitamin K | 8㎍ |
| Vitamin B1 | 0.05㎎ |
| Vitamin B2 | 0.04㎎ |
| Niacin | 0.4㎎ |
| Vitamin B6 | 0.12㎎ |
| Vitamin B12 | – |
| Folic acid | 72㎍ |
| Pantothenic acid | 0.17㎎ |
| Biotin | 1.0㎍ |
| Vitamin C | 14㎎ |
| Dietary fiber(aggregate amount） | 2.5ｇ |
Quoted from the Japanese food standard composition table 2015 edition