Japanese page
Nutrient content per 100 g
Delicious season
made in Japan
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Overseas production
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* Display the yearly calendar with each number
Commentary on vegetables
- Carotene and vitamins are abundantly included
- Vegetables are more nutritious than fresh ones, but pumpkins are the opposite
- Those not ripe are less sweet
- Estimate of cotton stems ripened like cork
- It has been passed down from long ago that “If you eat at the winter solstice you will not get sick”
Good things to eat together
- Stamina reinforcement = yuba, eel
- Cancer prevention = sardine, pork, butter
- Anemia prevention = oysters, scallops, beef
- Arteriosclerosis prevention = red bean, eggplant, grape
Preservation method
- Wrap in newspaper and save in vegetable room
- Can be frozen lightly after boiling
- “Pumpkin cut” removed species, wrapped in lap and preserved in refrigerator
recipe
- Potage
- tempura
- croquette
- salad
Food composition table
Per 100g edible portion
Japanese squash（raw）
| Waste rate | 9% |
| Energy | 49㎉ |
| moisture | 86.7ｇ |
| Protein | 1.6ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 10.9ｇ |
| Sodium | 1㎎ |
| Potassium | 400㎎ |
| Calcium | 20㎎ |
| Magnesium | 15㎎ |
| Rin | 42㎎ |
| iron | 0.5㎎ |
| Zinc | 0.3㎎ |
| Copper | 0.08㎎ |
| Manganese | 0.1㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 700㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 1.8㎎ |
| Vitamin K | 26㎍ |
| Vitamin B1 | 0.07㎎ |
| Vitamin B2 | 0.06㎎ |
| Niacin | 0.6㎎ |
| Vitamin B6 | 0.12㎎ |
| Vitamin B12 | – |
| Folic acid | 80㎍ |
| Pantothenic acid | 0.5㎎ |
| Biotin | 1.7㎍ |
| Vitamin C | 16㎎ |
| Dietary fiber(aggregate amount） | 2.8ｇ |
Quoted from the Japanese food standard composition table 2015 edition