Butterbur, (fuki), raw
* 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 | 31.5 MG | 35% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.0 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 103 MG | 8% | |
| Iron, Fe | 0.1 MG | 1% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 12 MG | 1% | |
| Potassium, K | 655 MG | 14% | |
| Sodium, Na | 7 MG | 0% | |
| Zinc, Zn | 0.2 MG | 1% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.3 MG | 12% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Very low in calories (14 kcal per 100g), suitable for weight management.
- Very low in fat (0.0g per 100g).
- Good source of Vitamin C, total ascorbic acid (35% DV).
About Butterbur, (fuki), raw
Raw butterbur, or fuki in Japanese cooking, is nearly all water with trace amounts of everything else. It contributes almost no protein, fat, or fiber of note, and its main role in a dish is textural and aromatic rather than nutritional. The stalks have a faintly bitter, herbal character that works in simmered Japanese preparations. It's more of a flavoring vegetable than a nutritional one.
Dietary Information
Butterbur, (fuki), raw is considered low-carb and keto-friendly, low-fat, very low in calories, making it a suitable choice for various dietary plans.
Notable micronutrients in Butterbur, (fuki), raw include Vitamin C, total ascorbic acid (35% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 14 calories per 100 grams, Butterbur, (fuki), raw gets 11% of its calories from protein, 103% from carbohydrates, and 3% from fat. This is lower than most foods and comparable to fruits and vegetables.
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