Nagaimo no Tempura
Nagaimo no Tempura is a classic Japanese dish where slices of nagaimo (mountain yam) are lightly battered and deep-fried until crispy. It's a popular side dish or appetizer in Japanese cuisine, often served with tentsuyu (tempura dipping sauce) or salt.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the yam and tempura batter, with a small amount of protein. It provides dietary fiber, potassium, and vitamin C, with a typical serving containing roughly 150-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 4 g |
| Carbs | 25 g |
| Fat | 12 g |
| Fiber | 3.5 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Potassium | 400 mg |
| Vitamin C | 10 mg |
| Vitamin B6 | 0.2 mg |
| Manganese | 0.5 mg |
| Phosphorus | 80 mg |
| Magnesium | 30 mg |
| Iron | 1.0 mg |
| Zinc | 0.8 mg |
Per 1 serving (approx. 150 g, about 5-6 pieces) · estimated, varies by recipe
💡 What's interesting
Nagaimo is unique because it can be eaten raw and has a sticky, mucilaginous texture that becomes delightfully creamy when fried. Nutritionally, it's valued in Japan for being a good source of digestive enzymes like diastase, which are thought to aid digestion.
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AI estimate may be inaccurate · Terms