Vegetable

Skin

Skin or peel of wasabi may be eaten for colour and fibre or removed for bitterness and toughness. Scrub if keeping; peel thinly if not. Young thin skins often stay; tough or waxed peels come off. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 40.3

Amount per 100 g

Total Fat 0.8 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 21 mg
Salt 0.05 g
Total Carbohydrate 6.9 g
Dietary Fibre 2.45 g
Total Sugars 3.14 g
Complex / starch 1.96 g
Protein 1.37 g
Water 92.8 g

Detailed nutrients

Energy 40.3 kcal
Water 92.8 g
Carbohydrates 6.9 g
- Sugars 3.14 g
- Starch 1.96 g
- Fibre 2.45 g
Protein 1.37 g
Fat 0.8 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 77.1 mg
- Vitamin A 15 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 31.4 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 25.4 µg
Minerals 300 mg
- Major Minerals 299 mg
  - Calcium 49 mg
  - Sodium 21 mg
  - Potassium 229 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · 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: 31.4 · vitamin-e: 0.41 · vitamin-k: 25.4 ·

Minerals

Sodium: 20.99 · Potassium: 229 · Calcium: 49 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1200

Chefs insisted on fresh aromatic quality for wasabi finishes and infusions, including named skin portions.

1900

Herb gardens and spice trades supplied wasabi for seasoning and medicine alike, including named skin portions.

1950