Vegetable Tempura

Vegetable tempura is a classic Japanese dish featuring lightly battered and deep-fried vegetables, creating a delightfully crispy and airy texture. Common ingredients include sweet potato, kabocha squash, eggplant, bell peppers, and shiso leaves, all coated in a simple, cold batter. Originating in Japan, it was influenced by Portuguese frying techniques in the 16th century and has since become a staple of Japanese cuisine.

🍳 View the full Vegetable Tempura recipe →

🍽️ Nutrition at a glance

Vegetable tempura is generally high in fat due to the deep-frying process, though the light batter helps keep it less heavy than other fried foods. It provides some fiber and vitamins from the vegetables, with a typical serving ranging from 200 to 400 calories, depending on the vegetables used and portion size.

Nutrition breakdown

Calories	250 kcal
Protein	4 g
Carbs	28 g
Fat	14 g
Fiber	3 g
Sugar	2 g
Sodium	300 mg
Vitamin A	120 mcg RAE
Vitamin C	15 mg
Vitamin K	25 mcg
Potassium	350 mg
Iron	1.5 mg
Magnesium	30 mg
Phosphorus	80 mg
Folate	60 mcg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

What makes tempura unique is its batter, which is kept cold and mixed minimally to prevent gluten development, resulting in an exceptionally light, non-greasy coating. Nutritionally, it's a way to enjoy vegetables that preserves some of their natural flavor and color, making it both a culinary and visual treat in Japanese dining.