Kanpyō (food)
For the Japanese era, see Kanpyō (era).
Kampyo (raw), dried shavings of Lagenaria siceraria var. hispida.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,079 kJ (258 kcal) |
|
65.03 g | |
| Dietary fiber | 9.8 g |
|
0.56 g | |
|
8.58 g | |
| Vitamins | |
| Riboflavin (B2) |
(4%) 0.044 mg |
| Niacin (B3) |
(19%) 2.9 mg |
|
(51%) 2.553 mg | |
| Vitamin B6 |
(41%) 0.532 mg |
| Folate (B9) |
(15%) 61 μg |
| Trace metals | |
| Calcium |
(28%) 280 mg |
| Iron |
(39%) 5.12 mg |
| Magnesium |
(35%) 125 mg |
| Manganese |
(54%) 1.137 mg |
| Phosphorus |
(27%) 188 mg |
| Potassium |
(34%) 1582 mg |
| Sodium |
(1%) 15 mg |
| Zinc |
(62%) 5.86 mg |
|
| |
| |
|
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of calabash (Lagenaria siceraria var. hispida), a type of gourd. Kanpyō is an ingredient in traditional Edo style Japanese cuisine, and cooked and flavored kanpyō is commonly used in Futomaki sushi roll. Kanpyo was originally grown in the Osaka region, but now is a specialty product of Tochigi Prefecture. The gourd is harvested between late July and September. The white flesh of the gourd is cut into strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated.[1]
See also
References
- ↑ "かんぴょう" [Kanpyō]. Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. OCLC 153301537. Retrieved 2012-06-07.