Tuber

Vegetable

Tuber

Tuber of Wasabi is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of wasabi: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

BakedBoiledFriedMashedRoasted

Traits

FillingHeartyStapleStarchyVersatile

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 43.9

Amount per 100 g

  • Total Fat 0.32 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.05 g
  • Polyunsaturated Fat 0.15 g
  • Cholesterol 0 mg
  • Sodium 21 mg
  • Salt 0.05 g
  • Total Carbohydrate 6.61 g
  • Dietary Fibre 2.71 g
  • Total Sugars 2.52 g
  • Complex / starch 3.74 g
  • Protein 2.04 g
  • Water 84.1 g
Detailed nutrients

Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.

History

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

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

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

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