Kanpyō (food)

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For the Japanese era, see Kanpyō (era).
Kampyo (raw), dried shavings of Lagenaria siceraria var. hispida.
Kanpyo, (dried gourd strips)
Nutritional value per 100 g (3.5 oz)
Energy 1,079 kJ (258 kcal)
65.03 g
Dietary fiber 9.8 g
0.56 g
8.58 g
Vitamins
Riboflavin (B2)
(4%)
0.044 mg
Niacin (B3)
(19%)
2.9 mg
(51%)
2.553 mg
Vitamin B6
(41%)
0.532 mg
Folate (B9)
(15%)
61 μg
Trace metals
Calcium
(28%)
280 mg
Iron
(39%)
5.12 mg
Magnesium
(35%)
125 mg
Manganese
(54%)
1.137 mg
Phosphorus
(27%)
188 mg
Potassium
(34%)
1582 mg
Sodium
(1%)
15 mg
Zinc
(62%)
5.86 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Kanpyō (かんぴょう or 干瓢?), sometimes romanized and pronounced kampyō, are dried shavings of calabash (Lagenaria siceraria var. hispida), a type of gourd. Kanpyō is an ingredient in traditional Edo style Japanese cuisine, and cooked and flavored kanpyō is commonly used in Futomaki sushi roll. Kanpyo was originally grown in the Osaka region, but now is a specialty product of Tochigi Prefecture. The gourd is harvested between late July and September. The white flesh of the gourd is cut into strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated.[1]

See also[edit]

References[edit]

  1. ^ "かんぴょう" [Kanpyō]. Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. OCLC 153301537. Retrieved 2012-06-07.