Vegetable

Burdock

Burdock (Arctium lappa, gobo) is grown for its long, slender taproot—earthy, mildly sweet, and fibrous-crisp when cut into matchsticks. Flavour sits between artichoke, salsify, and carrot; peeled root darkens quickly, so soak in acidulated water. Kinpira gobo (soy, mirin, sesame) is the classic Japanese stir-fry; roots also pickle and braise. Choose firm, unshrivelled roots; scrub well—soil clings to the bark.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Watanabe

Arctium lappa

Gobo

Takinogawa

Long Root

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispDenseEarthyMildPaleSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.9

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.9 mg
Salt 0.05 g
Total Carbohydrate 6.69 g
Dietary Fibre 2.56 g
Total Sugars 2.8 g
Complex / starch 2.02 g
Protein 2.03 g
Water 85.8 g

Detailed nutrients

Energy 34.9 kcal
Water 85.8 g
Carbohydrates 6.69 g
- Sugars 2.8 g
  - Monosaccharides 1.96 g
  - Disaccharides 0.84 g
- Starch 2.02 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.72 g
  - Resistant Starch 0.2 g
- Fibre 2.56 g
  - Soluble Fibre 0.9 g
  - Insoluble Fibre 1.66 g
Protein 2.03 g
- Plant Protein 1.93 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 106 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.65 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31.6 µg
- Vitamin C 25 mg
- Vitamin E 0.41 mg
- Vitamin K 25.6 µg
Minerals 445 mg
- Major Minerals 439 mg
  - Calcium 40 mg
  - Sodium 18.9 mg
  - Potassium 380 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 25 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.65 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31.6 · vitamin-e: 0.41 · vitamin-k: 25.6 ·

Minerals

Sodium: 18.88 · Potassium: 380 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Burdock.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCECN

Burdock root entered East Asian food and herbal traditions.

700JP

Japanese agriculture adopted gobo as an everyday root vegetable.

1600

European herbalists knew burdock mainly as medicine; culinary use stayed secondary to East Asia.

1980

Macrobiotic and Japanese restaurant culture spread gobo into Western specialty markets.