Nutritional value per 100 g | |
---|---|
Energy | 1,079 kJ (258 kcal) |
65.03 g | |
Dietary fiber | 9.8 g |
0.56 g | |
Saturated | 0.045 g |
Trans | 0 |
Monounsaturated | 0.103 g |
Polyunsaturated | 0.244 g |
8.58 g | |
Vitamins | Quantity
%DV† |
Vitamin A | 0 IU |
Thiamine (B1) | 0% 0 mg |
Riboflavin (B2) | 3% 0.044 mg |
Niacin (B3) | 18% 2.9 mg |
Pantothenic acid (B5) | 51% 2.553 mg |
Vitamin B6 | 31% 0.532 mg |
Folate (B9) | 15% 61 μg |
Vitamin B12 | 0% 0 μg |
Vitamin C | 0% 0.2 mg |
Vitamin D | 0% 0 IU |
Minerals | Quantity
%DV† |
Calcium | 22% 280 mg |
Copper | 48% 0.433 mg |
Iron | 28% 5.12 mg |
Magnesium | 30% 125 mg |
Manganese | 49% 1.137 mg |
Phosphorus | 15% 188 mg |
Potassium | 53% 1582 mg |
Selenium | 5% 2.6 μg |
Sodium | 1% 15 mg |
Zinc | 53% 5.86 mg |
Other constituents | Quantity |
Water | 19.97 g |
Alcohol (ethanol) | 0 |
Caffeine | 0 |
Cholesterol | 0 |
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd. The gourd is known as yugao ( 夕顔) or fukube ( フクベ) in Japanese. [3] Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll. [3]
Kanpyō was originally grown in the Osaka region. [4] Now it is a specialty product of Tochigi Prefecture, [5] where it is a cottage industry. [3] The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance". [6] The yuru-chara for Oyama, Tochigi is Kapyomaru (かぴょ丸), an anthropomorphized calabash. [6]
The gourd is harvested between late July and September. The white flesh of the gourd is cut into strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated. [7][ failed verification] Over 200 tons a year of dried kanpyō are produced per year. [3] Kanpyō available in the United States is sometimes chemically bleach-dried to a very white color, as opposed to the creamy color of the naturally-dried kind. [5] Sulfur dioxide is sometimes used as a fumigant but must not be used in concentrations exceeding 5.0 g per 1 kg of dry matter. [8]
In addition to being the focus of many dishes, kanpyō strips are frequently used as an edible twist tie in dishes such as fukusa-zushi and chakin-zushi. [3] Typically the dried strips are boiled to soften, and then boiled a second time with soy sauce, sugar, and other ingredients added for flavor. [3] [9]
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Nutritional value per 100 g | |
---|---|
Energy | 1,079 kJ (258 kcal) |
65.03 g | |
Dietary fiber | 9.8 g |
0.56 g | |
Saturated | 0.045 g |
Trans | 0 |
Monounsaturated | 0.103 g |
Polyunsaturated | 0.244 g |
8.58 g | |
Vitamins | Quantity
%DV† |
Vitamin A | 0 IU |
Thiamine (B1) | 0% 0 mg |
Riboflavin (B2) | 3% 0.044 mg |
Niacin (B3) | 18% 2.9 mg |
Pantothenic acid (B5) | 51% 2.553 mg |
Vitamin B6 | 31% 0.532 mg |
Folate (B9) | 15% 61 μg |
Vitamin B12 | 0% 0 μg |
Vitamin C | 0% 0.2 mg |
Vitamin D | 0% 0 IU |
Minerals | Quantity
%DV† |
Calcium | 22% 280 mg |
Copper | 48% 0.433 mg |
Iron | 28% 5.12 mg |
Magnesium | 30% 125 mg |
Manganese | 49% 1.137 mg |
Phosphorus | 15% 188 mg |
Potassium | 53% 1582 mg |
Selenium | 5% 2.6 μg |
Sodium | 1% 15 mg |
Zinc | 53% 5.86 mg |
Other constituents | Quantity |
Water | 19.97 g |
Alcohol (ethanol) | 0 |
Caffeine | 0 |
Cholesterol | 0 |
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd. The gourd is known as yugao ( 夕顔) or fukube ( フクベ) in Japanese. [3] Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll. [3]
Kanpyō was originally grown in the Osaka region. [4] Now it is a specialty product of Tochigi Prefecture, [5] where it is a cottage industry. [3] The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance". [6] The yuru-chara for Oyama, Tochigi is Kapyomaru (かぴょ丸), an anthropomorphized calabash. [6]
The gourd is harvested between late July and September. The white flesh of the gourd is cut into strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated. [7][ failed verification] Over 200 tons a year of dried kanpyō are produced per year. [3] Kanpyō available in the United States is sometimes chemically bleach-dried to a very white color, as opposed to the creamy color of the naturally-dried kind. [5] Sulfur dioxide is sometimes used as a fumigant but must not be used in concentrations exceeding 5.0 g per 1 kg of dry matter. [8]
In addition to being the focus of many dishes, kanpyō strips are frequently used as an edible twist tie in dishes such as fukusa-zushi and chakin-zushi. [3] Typically the dried strips are boiled to soften, and then boiled a second time with soy sauce, sugar, and other ingredients added for flavor. [3] [9]
{{
cite book}}
: CS1 maint: multiple names: authors list (
link)
{{
cite web}}
: CS1 maint: location (
link)