Burdock Root (CKD, Blended, Dried with Salt) – Nutritional Information
Burdock root, often used in a variety of traditional dishes and modern health-conscious recipes, offers a subtle, earthy flavor and is packed with numerous essential nutrients. This versatile root vegetable is particularly popular in Asian cuisines but can be found in different culinary traditions around the world. It is also known for its medicinal properties, often used in herbal remedies for its purported detoxifying and anti-inflammatory effects. Here’s a detailed breakdown of its nutritional content:
Nutritional Composition (per 100g):
- Energy: 88 kcal
- Protein: 2.09 g
- Fat: 0.14 g
- Saturated Fat: 0.023 g
- Carbohydrates: 21.15 g
- Fiber: 1.8 g
- Sugar: 3.55 g
- Vitamins:
- Vitamin C: 2.6 mg
- Thiamin (B1): 0.039 mg
- Riboflavin (B2): 0.058 mg
- Niacin (B3): 0.32 mg
- Vitamin B6: 0.279 mg
- Folate (B9): 20.0 mcg
- Vitamin E: 0.46 mg
- Vitamin A: 0.0 mcg
- Vitamin D2: 0.0 mcg
- Vitamin B12: 0.0 mcg
- Minerals:
- Calcium: 49.0 mg
- Iron: 0.77 mg
- Magnesium: 39.0 mg
- Phosphorus: 93.0 mg
- Potassium: 360.0 mg
- Sodium: 4.0 mg
- Zinc: 0.38 mg
- Copper: 0.089 mcg
- Manganese: 0.27 mg
- Selenium: 0.9 mcg
Allergen Information:
Burdock root is naturally gluten-free and is a safe ingredient for most diets. However, people with a known allergy to ragweed, daisies, or chrysanthemums should exercise caution, as these plants belong to the same botanical family and may cause cross-reactivity.
Dietary Preferences:
Burdock root is highly versatile and can be included in various dietary plans:
- Vegan & Vegetarian: Ideal for plant-based diets.
- Gluten-Free: Naturally free from gluten, making it suitable for those with gluten sensitivity or celiac disease.
- Low-Carb: While it has a moderate amount of carbohydrates, its fiber content helps regulate blood sugar levels, making it a good choice for low-carb or ketogenic diets.
- Low-Calorie: A nutritious addition to weight-conscious meals due to its low-calorie profile.
Culinary Use:
Burdock root can be consumed in numerous ways, either raw, boiled, stir-fried, or added to soups and stews. It is often shredded and used in salads, or it can be pickled for a tangy, crunchy snack. In Asian cuisine, it is commonly used in dishes like kinpira gobo, a stir-fried burdock root dish with soy sauce and sesame oil. When cooked, burdock root softens and takes on a tender texture, making it a delightful addition to a variety of dishes.
Conclusion:
Burdock root is a highly nutritious and versatile vegetable, rich in dietary fiber, essential minerals, and a range of vitamins that support overall health. Whether used in traditional recipes or modern culinary innovations, burdock root can provide valuable nutrition and flavor. Incorporating it into your meals can not only enhance the taste and texture of your dishes but also contribute to your well-being.
