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Yamaimo
Yamaimo (yam) have been cultivated in Japan since the Stone Age, and provide high levels of Vitamins C and B1. Varieties of yamaimo include nagaimo (Chinese yam) icho imo (ginkgo yam) and round yamato imo (Japanese yam) It is often grated into a pulpy consistency, mixed with flavourings and eaten with boiled rice, and can also be pickled or fried.
Nutrition information of yamaimo (per 100g)
| Vitamin A | - |
| Vitamin B1 | 0.10mg |
| Vitamin B2 | 0.02mg |
| Vitamin C | 6mg |
| Vitamin E | - |
| Potassium | 430mg |
| Calcium | 17mg |
| Carbohydrate | 13.9g |
| Fat | 0.3g |
| Dietary fibre | 1.0g |
| Protein | 2.2g |
| Energy | 65kcal |
Sample Recipe
Variety of
Japanese Ingredients
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