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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in the refrigerator, it typically lasts 3 to 5 days.
Celery or rhubarb stalks are the best substitutes for texture, though the flavor profile is unique.
Usually, butterbur is peeled before boiling to remove the tough outer skin. If it was not peeled before salting, you may need to remove the fibrous skin.
No, they are different plants. Butterbur (Fuki) is a member of the sunflower family, while rhubarb is in the buckwheat family, though they look similar.
Salting is a traditional preservation method that also helps draw out bitterness (aku) and seasons the vegetable.
It is already boiled (cooked), so it is safe to eat directly, though it is often used as an ingredient in other dishes.
Yes, it is very low in calories and contains minerals, though the salted version is high in sodium and should be eaten in moderation.
Soak the butterbur in cold water for about 15 minutes, then drain and pat dry before adding to your recipe.
boiled salted butterbur is a versatile ingredient found in cuisines around the world. With 14 calories per 100g and 0.4 grams of protein, it's a nutritious addition to many dishes.
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