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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