Overview
A sticky Japanese yam cultivar rich in starch, potassium, protein, and mucilage-like polysaccharides
- Standard portion: 100 g
- Approx. 108 kcal per serving
Food noteShow details
- Ichoimo is valued for its sticky mucilage and can be eaten grated in Japanese cuisine
- But skin contact may cause itching in sensitive users. It is still a starch-rich tuber
- Not a low-carb food.
IngredientsShow details
- Ichoimo yam
Serving guidanceShow details
Best with
- Soy sauce
- Nori
- Rice
Use caution with
- Itch-sensitive skin
- Low-carb diet
Pros & consShow details
Pros
- Viscous texture
- Potassium
- Higher protein than many tubers
Cons
- Skin irritation
- Carb load
- Potassium caution
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 108 kcal | 3.1 g | 23.6 g | 0.3 g |
Per 50 g50 g | 54 kcal | 1.55 g | 11.8 g | 0.15 g |
Per 100 g100 g | 108 kcal | 3.1 g | 23.6 g | 0.3 g |
Per 150 g150 g | 162 kcal | 4.65 g | 35.4 g | 0.45 g |
Per 200 g200 g | 216 kcal | 6.2 g | 47.2 g | 0.6 g |
Per 250 g250 g | 270 kcal | 7.75 g | 59 g | 0.75 g |