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Nutrient content per 100 g
Delicious season
Yam bulblets
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Commentary on vegetables
- The fruit about 1cm in diameter that can be made into the vine of “Yamaimo yam” and “Nagaimo yam” is called “Yam bulblets”
- Harvest time from around September to around November
- It is often found in the production areas of “Yamaimo yam” and “Nagaimo yam”
- Hokkaido and Aomori Prefecture account for about 80% of total production
- Because it can be cooked with skin, it can be used for various dishes
- Easy-to-use with a”Taste without habit”
- Low distribution volume and difficult to obtain
Preservation method
- Wrap in moistened kitchen paper, place in a plastic bag and store in the refrigerator
- Note that if stored at room temperature, it will dry out and become wrinkled.
- Moldy when moistened and stored at room temperature
recipe
- Steamed food
- Fried food
- Mixed rice
Food composition table
Per 100g edible portion
Yam bulblets（raw）
| Waste rate | 25% |
| Energy | 93㎉ |
| moisture | 75.1ｇ |
| Protein | 2.9ｇ |
| Lipid | 0.2ｇ |
| Carbohydrate | 20.6ｇ |
| Sodium | 3㎎ |
| Potassium | 570㎎ |
| Calcium | 5㎎ |
| Magnesium | 19㎎ |
| Rin | 64㎎ |
| iron | 0.6㎎ |
| Zinc | 0.4㎎ |
| Copper | 0.15㎎ |
| Manganese | 0.05㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 24㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.4㎎ |
| Vitamin K | – |
| Vitamin B1 | 0.11㎎ |
| Vitamin B2 | 0.02㎎ |
| Niacin | 0.3㎎ |
| Vitamin B6 | 0.07㎎ |
| Vitamin B12 | – |
| Folic acid | 20㎍ |
| Pantothenic acid | 0.6㎎ |
| Biotin | – |
| Vitamin C | 9㎎ |
| Dietary fiber(aggregate amount） | 4.2ｇ |
Quoted from the Japanese food standard composition table 2015 edition