Kanpyō (food)

From Wikipedia, the free encyclopedia
Jump to: navigation, search
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)
Carbohydrates 65.03 g
- Dietary fiber 9.8 g
Fat 0.56 g
Protein 8.58 g
Riboflavin (vit. B2) 0.044 mg (4%)
Niacin (vit. B3) 2.9 mg (19%)
Pantothenic acid (B5) 2.553 mg (51%)
Vitamin B6 0.532 mg (41%)
Folate (vit. B9) 61 μg (15%)
Calcium 280 mg (28%)
Iron 5.12 mg (39%)
Magnesium 125 mg (35%)
Manganese 1.137 mg (54%)
Phosphorus 188 mg (27%)
Potassium 1582 mg (34%)
Sodium 15 mg (1%)
Zinc 5.86 mg (62%)
Link to USDA Database entry
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.