Description
A tuber eaten since the Jomon period, slippery once peeled. Simmered, it becomes creamy and pleasantly sticky.
里芋
さといも
satoimo
Taro
- Autumn
Did you know?
In autumn Yamagata holds riverside 'imonikai' parties, and one festival cooks it in a six-metre pot.
Famous produce
- Yamagata imoni
- Ebi-imo (Kyoto)
In the kitchen
- imoni
- nikkorogashi
- kenchin-jiru
- kinukatsugi
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
53 kcal
- Protein 12%
- Fat 2%
- Carbohydrate 86%
| Energy | 53 kcal |
|---|---|
| Water | 84.1 g |
| Protein | 1.5 g |
| Fat | 0.1 g |
| Carbohydrate | 13.1 g |
| Dietary fibre | 2.3 g |
| Salt equivalent | 0 g |
| Sodium | Tr mg |
|---|---|
| Potassium | 640 mg |
| Calcium | 10 mg |
| Magnesium | 19 mg |
| Iron | 0.5 mg |
| Zinc | 0.3 mg |
| Iodine | Tr µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.6 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.07 mg |
| Vitamin B2 | 0.02 mg |
| Vitamin B12 | 0 µg |
| Folate | 30 µg |
| Vitamin C | 6 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 02010 · Tr = trace · — = no data
