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Wasabi, Japanese horseradish (fresh)
Wasabi, Japanese horseradish (fresh) - Nutritional values for 100 Gram :
138 kcal
Calories
23 g
Carbohydrates
4 g
Protein
0 g
Fat
Quantity
Portion
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Wasabi, Japanese horseradish (fresh) - Nutrition table:
Calories, carbohydrates, protein, and fat can be viewed here in the calorie table and nutrition table.|
Nutrient |
Per 100 g |
|---|---|
|
Calorific value |
577 kJ |
|
Energy |
138 kcal |
|
Carbohydrates |
23 g |
|
Protein |
4 g |
|
Fat |
0 g |
Macronutrient distribution:
The food Wasabi, Japanese horseradish (fresh) is composed of the following macronutrients.
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Wasabi is a commonly used spice in Japanese cuisine, especially as an accompaniment to sushi. Here are some benefits of wasabi:
- Wasabi contains antioxidants that can help fight free radicals, reducing the risk of certain diseases.
- It has anti-inflammatory properties that can help relieve pain and inflammation.
- Wasabi has antibacterial properties, so it can help prevent diarrhea.
- Since wasabi is low in calories and satiating due to its spiciness, it can help curb appetite and thus aid in weight loss.
What to know about wasabi
Wasabi is a green, paste-like sauce commonly used in Japanese cuisine. It is made from the wasabi root, which is native to Japan.
Wasabi has a pungent flavor and spicy heat and is used as an accompaniment to sushi, sashimi and other Japanese dishes. Wasabi is also commonly used as a seasoning for soy sauce and other Japanese dishes.
It is said to have antibacterial properties and neutralize the odor of greasy foods. However, it is important to know that real wasabi is very rare and most wasabi products available in stores are a combination of horseradish, mustard and other ingredients.
Frequently asked questions
How should wasabi be stored?
Wasabi should be stored in a cool, dark place. It is best to store in the refrigerator and consume within 1 to 2 months after opening.
How is wasabi made?
Wasabi is made from the wasabi plant (Eutrema japonicum), which grows along rivers and streams in Japan and East Asia. The wasabi plant is harvested and the root is made into a paste by crushing it into a fine paste and mixing it with sea salt and vinegar. The final consistency and intensity of the wasabi depends on the type and quantity of ingredients, as well as the method of production.
Can you make wasabi yourself?
You can make wasabi yourself by mixing wasabi powder with water or peeling and finely grating fresh wasabi stalks. However, it can be difficult to achieve the same intensity and flavor as commercially produced wasabi.
