Renkon no Kinpira
Renkon no Kinpira is a classic Japanese side dish made by stir-frying thinly sliced lotus root (renkon) with julienned carrots, often seasoned with soy sauce, mirin, and a touch of sugar or chili. It originates from Japan and is a staple in home cooking and bento boxes, known for its satisfying crunchy texture.
🍽️ Nutrition at a glance
This dish is relatively low in fat and moderate in carbohydrates, primarily from the lotus root and carrots. It provides a good source of dietary fiber, vitamin C, and minerals like potassium, with a typical serving containing around 100-150 calories.
Nutrition breakdown
| Calories | 115 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 580 mg |
| Potassium | 450 mg |
| Vitamin C | 25 mg |
| Manganese | 0.8 mg |
| Vitamin B6 | 0.15 mg |
| Iron | 1.2 mg |
| Magnesium | 35 mg |
| Phosphorus | 65 mg |
| Copper | 0.2 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kinpira is a beloved 'tsukemono' (pickle-like) side dish that exemplifies the Japanese principle of 'shun' (seasonality), as lotus root is a fall and winter vegetable. Nutritionally, lotus root is unique for its high fiber content and contains natural compounds that may support digestive health.
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AI estimate may be inaccurate · Terms