Burdock root, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.6 MG | 3% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 0.3 MG | 2% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 20 UG | 5% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 49 MG | 4% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 39 MG | 9% | |
| Phosphorus, P | 93 MG | 7% | |
| Potassium, K | 360 MG | 8% | |
| Sodium, Na | 240 MG | 10% | |
| Zinc, Zn | 0.4 MG | 3% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.3 MG | 12% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Low in calories with 88 kcal per 100g.
- Very low in fat (0.1g per 100g).
About Burdock root, cooked, boiled, drained, with salt
This long, slender root vegetable has a crisp texture and earthy, slightly sweet flavor that becomes more mellow when cooked. It's a good source of dietary fiber, particularly inulin, a prebiotic that supports gut health by feeding beneficial bacteria. The root also contains small amounts of essential minerals like potassium, magnesium, and manganese, along with modest protein content. Its low fat and moderate calorie count make it a nutrient-dense addition to meals, though it's worth noting that cooking reduces some heat-sensitive nutrients compared to raw preparations.
In the kitchen, this versatile ingredient is a staple in Japanese cuisine, where it's often sliced into thin strips and simmered in soy sauce, sugar, and mirin to make a dish called kinpira. It also works well in soups, stews, and stir-fries, where its firm texture holds up during cooking. Some people enjoy it pickled or added to rice dishes for extra flavor and nutrition. Because of its high fiber content, those new to eating it might want to start with small portions to allow their digestive system to adjust.
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