Nagaimo tempura

Nagaimo tempura is a Japanese dish consisting of sticks of nagaimo (Chinese yam) coated in a light, crispy tempura batter and deep-fried until golden. The primary ingredient is the starchy, mild-flavored nagaimo root, often served with a dipping sauce like tentsuyu or salt. It's a popular izakaya (pub) snack or side dish in Japan.

🍽️ Nutrition at a glance

This dish is high in carbohydrates and fat due to the starchy yam and the deep-frying process, with a moderate amount of protein from the batter. A typical serving provides a good source of dietary fiber, potassium, and vitamin C, with a calorie count roughly in the range of 250-350 kcal.

Nutrition breakdown

Calories	310 kcal
Protein	5 g
Carbs	38 g
Fat	16 g
Fiber	4 g
Sugar	3 g
Sodium	480 mg
Potassium	450 mg
Vitamin C	12 mg
Manganese	0.5 mg
Vitamin B6	0.3 mg
Phosphorus	75 mg
Magnesium	30 mg
Iron	1.2 mg
Thiamin (B1)	0.1 mg

Per 4 pieces (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

Nagaimo is unique among yams because it can be eaten raw, and when grated, it produces a sticky, mucilaginous texture used in other dishes. Nutritionally, it's a good source of diastase, an enzyme that aids digestion, which is somewhat unusual for a root vegetable.