Nagaimo

Nagaimo (also called nagaimo or yamaimo) is a starchy root vegetable used in Japanese, Chinese and other East Asian cuisines; it’s often eaten raw grated into sauces, added to soups, or sliced for stir-fries because of its distinctive slimy, sticky texture. It’s prized for its mild, slightly sweet flavor and the creamy bind it brings to dishes. Nutritionally, Nagaimo is relatively low in fat and provides a good dose of minerals — notably 816mg of potassium per 100g — along with modest protein and some fiber; its mucilaginous starches are also used as a gentle thickener in cooking. From a health perspective, it offers high protein quality for a plant food and is a low-fat, nutrient-dense ingredient that can support potassium intake and digestive regularity when included regularly in meals.Read more

Vegan · Lactose free · Gluten free · Unprocessed · ~1.50€/100g