Description
A long, slender root with an earthy aroma and a firm bite. Rich in fibre; the flavour sits just under the skin, so it is only scraped with the back of a knife.
牛蒡
ごぼう
gobō
Burdock root
- Autumn
- Winter
Did you know?
Japan is one of very few countries to eat burdock as an everyday vegetable; elsewhere it is mostly known as a medicinal plant.
Famous produce
- Horikawa gobo (Kyoto), thick and hollow
- Aomori, top producer
In the kitchen
- kinpira gobō
- tonjiru
- chikuzenni
- yanagawa nabe
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
58 kcal
- Protein 15%
- Fat 2%
- Carbohydrate 83%
| Energy | 58 kcal |
|---|---|
| Water | 81.7 g |
| Protein | 1.8 g |
| Fat | 0.1 g |
| Carbohydrate | 15.4 g |
| Dietary fibre | 5.7 g |
| Salt equivalent | 0 g |
| Sodium | 18 mg |
|---|---|
| Potassium | 320 mg |
| Calcium | 46 mg |
| Magnesium | 54 mg |
| Iron | 0.7 mg |
| Zinc | 0.8 mg |
| Iodine | 2 µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.6 mg |
| Vitamin K | Tr µg |
| Vitamin B1 | 0.05 mg |
| Vitamin B2 | 0.04 mg |
| Vitamin B12 | 0 µg |
| Folate | 68 µg |
| Vitamin C | 3 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 06084 · Tr = trace · — = no data
