Allergens
Soy
Soy

Wasabi is a Japanese condiment. It’s extracted from the root of the plant with the same name, a spicy radish with the scientific name Wasabia japonica cochlearia wasabi or eutrema japonica, which belongs to the Brasicaceae (or Cruciferae) family, to which radishes, mustard or cabbages belong.

It’s extremely spicy and it’s used mainly mixed with soy sauce to dip in sushi. It’s generally used to decorate fish or meat dishes.

It’s Its strength comes from the vapours transmitted through the nostrils which cause a burning sensation. This sensation doesn’t last long unlike the spiciness from peppers. Wasabi only grows naturally in Japan and the Sakhalin Island.

Nutritional information (0.1 kg)
Fiber 7.8 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 128.0 mg
Iron 1.03 mg
Zinc 1.62 mg
Vitamin A 2.0 ug
Vitamin C 41.9 g
Folic acid 18.0 ug
Salt (Sodium) 26.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.