Nutrient content of 100 g
A delicious season in Japan
made in Japan
- May
- June
- July
- August
- September
Overseas production
- November
- December
- January
- February
- March
Explanation of 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 for the body 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
Nutrient content
Nutrient content of 100 g
Japanese squash（raw）
| Energy | 49kcal |
| Protein | 1.6g |
| Lipid | 0.1g |
| Carbohydrate | 10.9g |
| Vitamin A | 730㎍ |
| Vitamin Ｄ | – |
| Vitamin Ｅ | 1.8mg |
| Vitamin K | 26㎍ |
| Vitamin B1 | 0.07mg |
| Vitamin B2 | 0.06mg |
| Vitamin B6 | 0.12mg |
| Vitamin B12 | – |
| Vitamin C | 16mg |
| Niacin | 0.9mg |
| Folic acid | 80㎍ |
| Pantothenic acid | 0.50mg |
| Biotin | 1.7㎍ |
| Sodium | 1mg |
| Potassium | 400mg |
| Calcium | 20mg |
| Magnesium | 15mg |
| Rin | 42mg |
| iron | 0.5mg |
| Zinc | 0.3mg |
| Copper | 0.08mg |
| Manganese | 0.10mg |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | 2㎍ |
| Dietary fiber | 2.8g |
＊Vitamin A indicates the amount of β-carotene
＊Vitamin E displays tocopherol α