Japanese udo salad(独活)

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Nutrient content of 100 g

A delicious season in Japan

  • March

 

Explanation of vegetables

  • Wild wild plants in Japan
  • Stems are white straight and choose thick one
  • It becomes green when hit with light
  • There are things cultivated soft without applying light
  • There is a unique scent, bittern, crunchy

 

How to eat

  • Peel the skin thickly, expose it to rice vinegar, slice it and eat it
  • Skin is “Kinpira”
  • A recipe that makes use of fragrance and texture is good
  • Vinegared things and salads

 

 

Preservation method

  • Wrap in newspaper and save in vegetable room
  • Attention is necessary because it becomes hard when hit with light

 

Recipe

  • Kimpira
  • Salad
  • Vinegared

 

Nutrient content

Nutrient content of 100 g

Japanese udo salad(raw)

Energy18kcal
Protein0.8g
Lipid0.1g
Carbohydrate4.3g
Vitamin A
Vitamin D
Vitamin E0.2mg
Vitamin K2㎍
Vitamin B10.02mg
Vitamin B20.01mg
Vitamin B60.04mg
Vitamin B12
Vitamin C4mg
Niacin0.5mg
Folic acid19㎍
Pantothenic acid0.12mg
Biotin0.5㎍
Sodium
Potassium220mg
Calcium7mg
Magnesium9mg
Rin25mg
iron0.2mg
Zinc0.1mg
Copper0.05mg
Manganese0.04mg
Lodine
Selenium
Chromium
Molybdenum
Dietary fiber1.4g

*Vitamin A indicates the amount of β-carotene
*Vitamin E displays tocopherol α