Overview
A sticky Japanese yam cultivar rich in starch, potassium, protein, and mucilage-like polysaccharides
Food note
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.
Pros
- Viscous texture
- Potassium
- Higher protein than many tubers
Cons
- Skin irritation
- Carb load
- Potassium caution
Calories by servingShow 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 |