Overview
Niboshi are small Japanese anchovies boiled in salted water and dried, commonly used for soup stock or eaten whole.
Food note
For dashi Remove the heads and dark innards when a cleaner Less bitter broth is preferred Then simmer gently and strain. Whole niboshi can also be toasted and eaten in small amounts. Store airtight in a cool place or refrigerate after opening to prevent moisture and oxidation.
Pros
- Extremely high in calcium
- Very high in protein
- Rich in vitamin D and B12
Cons
- High in sodium
- Very high in cholesterol
- Hard texture may not suit everyone
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 298 kcal | 54.1 g | 0.3 g | 2.8 g |
Per 50 g50 g | 149 kcal | 27.05 g | 0.15 g | 1.4 g |
Per 100 g100 g | 298 kcal | 54.1 g | 0.3 g | 2.8 g |
Per 150 g150 g | 447 kcal | 81.15 g | 0.45 g | 4.2 g |
Per 200 g200 g | 596 kcal | 108.2 g | 0.6 g | 5.6 g |
Per 250 g250 g | 745 kcal | 135.25 g | 0.75 g | 7 g |