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Nutrient content per 100 g
Delicious season
Water caltrop
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Commentary on vegetables
- It was found in lakes all over Japan and was often eaten around
- Now famous in Fukuoka, Saga, etc.
- Flowers bloom in summer and swell up in late autumn
- It has a strong texture, has no peculiar taste, and has almost no aroma
preparation
- Expose to water for a long time (2 hours to 1 day)
- Put salt (2 to 3% of water) and Water caltrop in the pan and boil from the water.
- When boiling, reduce the heat and boil until the desired hardness
(When you put the fire again, make it harder) - Take rough heat and peel with a knife
(If it is too cold, it will be difficult to remove)
recipe
- Fried food
- Fried food
- Boiled salt
Food composition table
Per 100g edible portion
Water caltrop（raw）
| Waste rate | 50% |
| Energy | 190㎉ |
| moisture | 51.8ｇ |
| Protein | 5.8ｇ |
| Lipid | 0.5ｇ |
| Carbohydrate | 40.6ｇ |
| Sodium | 5㎎ |
| Potassium | 430㎎ |
| Calcium | 45㎎ |
| Magnesium | 84㎎ |
| Rin | 150㎎ |
| iron | 1.1㎎ |
| Zinc | 1.3㎎ |
| Copper | 0.06㎎ |
| Manganese | 0.6㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | 2㎍ |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 1.6㎎ |
| Vitamin K | 2㎍ |
| Vitamin B1 | 0.42㎎ |
| Vitamin B2 | 0.08㎎ |
| Niacin | 1.2㎎ |
| Vitamin B6 | 0.32㎎ |
| Vitamin B12 | – |
| Folic acid | 430㎍ |
| Pantothenic acid | 0.71㎎ |
| Biotin | 11.3㎍ |
| Vitamin C | 12㎎ |
| Dietary fiber(aggregate amount） | 2.9ｇ |
Quoted from the Japanese food standard composition table 2015 edition