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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled salted butterbur is very healthy as it is extremely low in calories and fat. It provides essential nutrients like Vitamin K for bone health and dietary fiber for digestion, along with unique anti-inflammatory compounds like petasin.
A 100g serving of boiled salted butterbur contains approximately 11 calories and 2.6g of carbohydrates. This makes it an excellent high-volume, low-calorie food for weight management.
Butterbur contains compounds called petasin and isopetasin, which have anti-inflammatory effects. These compounds are scientifically recognized for their potential to reduce the frequency and intensity of migraine headaches.
Yes, boiled salted butterbur is naturally vegan and gluten-free. It is a plant-based vegetable prepared simply with water and salt, making it safe for those with gluten sensitivities or those following a vegan lifestyle.
Yes, it is very keto-friendly. With only 2.6g of carbohydrates per 100g, it can easily fit into a low-carb or ketogenic diet without spiking blood sugar levels.
It has a unique, slightly bitter, and earthy flavor with a crisp, celery-like texture. The boiling and salting process helps to mellow out its natural bitterness while preserving its refreshing crunch.
Since it is already boiled and salted, it can be eaten as a cold side dish, added to salads, or tossed into miso soups. It also works well in stir-fries or simmered dishes (nimono) where it can absorb the flavors of the broth.
boiled salted butterbur is a versatile ingredient found in cuisines around the world. With 11 calories per 100g and 0.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store it in an airtight container in the refrigerator. If it is stored in a light brine or its original liquid, it will stay fresh for about 3 to 5 days.
Raw butterbur contains bitter compounds and potentially harmful alkaloids. Boiling and salting (a process known as 'aku-nuki' in Japan) is necessary to remove these substances, making the vegetable safe and pleasant to eat.
While the boiled and salted version is generally safe, butterbur is high in Vitamin K, which can interfere with blood-thinning medications. Additionally, ensure the butterbur has been properly processed to remove pyrrolizidine alkaloids (PAs) which can be toxic to the liver.