Wasabi
* 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 | 0 MG | 0% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0 MG | 0% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 2.3 MG | 0% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 3.9 MG | 26% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 3.5 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 41 MG | 3% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 26 MG | 2% | |
| Potassium, K | 182 MG | 4% | |
| Sodium, Na | 3,390 MG | 147% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 2.2 UG | 4% |
Nutrition Highlights
- High in dietary fiber (6.1g per 100g), supporting digestive health.
- Rich source of Sodium, Na (147% of Daily Value per 100g).
- Good source of Vitamin E (alpha-tocopherol) (26% DV).
About Wasabi
This vibrant green paste is made from the grated rhizome of the Wasabia japonica plant, native to Japan. Known for its sharp, pungent heat that quickly dissipates, it's a staple in Japanese cuisine, particularly as a condiment for sushi and sashimi. Beyond its culinary uses, it contains compounds like isothiocyanates, which have been studied for potential anti-inflammatory and antimicrobial properties. It's also a source of dietary fiber and provides small amounts of vitamin C, potassium, and calcium.
While it's low in calories and fat, its intense flavor means a little goes a long way, so typical servings are quite small. Some commercial versions are actually made from horseradish, mustard, and food coloring rather than true wasabi, which can affect both flavor and nutritional profile. In cooking, it's most often used raw as a paste or powder, but can also be incorporated into sauces, dressings, and even snacks like wasabi peas. For those sensitive to spicy foods, it's best used sparingly, as its heat can be overwhelming in large amounts.
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