More nutritious than potatoes
Highly nutritious Apios is recommended for people with small diets such as the elderly [Time nutrition and seasonal ingredients]
If you write the contents roughly
What kind of nutritional value does such Apios contain?
[Time nutrition and seasonal ingredients] Apios There is a vegetable named "Apios".Many people may not be able to hear it ... → Continue reading
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Potato bean(Scientific name:american celery) IsLegumesPlants.Origin isNorth AmericaIn the east, in JapanMeiji EraIntroduced in the mid-term..English name isPotato beans,Indian potato,Ground nuts.JapanThen it is a genus nameApiosOr justHodAlso called (Apios fortunei).It is a native species in JapanApios fortunei (Apios fortunei), But most of them are wild and only a small part of them are cultivated.Tohoku regionPotato bean is mainly cultivated as a crop.
It is a perennial, vine, and reaches a height of 2m-4m.leaves are,Pinnate compound leafIt has 5-7 thin leaflets.Inflorescences have 10-40Butterfly-shaped flowerDensely attach.The outer surface of the flower is greenish white and the inner surface is purple-brown.The wing valve and the boat valve are winding and dark in color.The flowering season is summer.The fruits are elongated and 5-10 cm long.The fruits are lined up in a row, and when ripe, the pods split and twist in a spiral.In the basement, there are tubers constricted in several nodes.
Underground tubers are edible.Constricted tubers can be as many as 20..The size is about 2 cm to 8 cm in diameter...Heat the potatoes as they are and eat them with boiled sweet potatoes or tempura.Since it is a leguminous potato, it has a nickname of potato bean, and it is also known as potato bean.Native AmericanIt has the name of Indian potato because it was a valuable food for us.The main production area in Japan isAomoriAndShichinohe,Sai village,Mutsu CityThere is a lot of production.
- ^ "New Food Crop" Kiyochika Hoshikawa, Yokendo, May 60, 5, Correction 10th Edition, p5
- ^ a b Primary Color Japanese Naturalized Botanical Encyclopedia (1975)
- ^ "Encyclopedia of Regional Ingredients" p374 Agricultural Culture Association March 2010, 3 10st printing
- ^ "The Story of Beans" p209 Yoshiko Yoshida Heibonsha April 2000, 4 First Edition First Edition