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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw wasabi root is very healthy. It contains high concentrations of isothiocyanates (ITCs) which provide potent antibacterial and anti-inflammatory benefits, and it is a good source of fiber while remaining low in fat.
Per 100g, raw wasabi root contains approximately 109 calories, 4.8g of protein, 23.54g of carbohydrates, and 0.63g of fat. It is a nutrient-dense vegetable that offers unique medicinal compounds not found in many other foods.
Yes, wasabi root is keto-friendly. Although it contains about 23.5g of carbs per 100g, it is typically consumed in very small quantities (usually 5-10g per serving), making its net carb impact negligible for most low-carb diets.
Yes, raw wasabi root is a natural plant product and is 100% vegan and gluten-free. Unlike many commercial wasabi pastes which may contain food coloring or thickeners, the raw root is free from additives.
To prepare, scrub the root with a brush and trim any dark spots. Grate the root in a circular motion using a fine grater (ideally a sharkskin oroshi) to create a paste; the flavor is best when eaten within 15-20 minutes of grating.
Real wasabi is much more complex than the common horseradish-based paste. It has a bright, herbal, and slightly sweet flavor with a clean heat that dissipates quickly rather than a harsh, lingering burn.
Wrap the root in a damp paper towel and store it in an open container in the refrigerator. If you rinse it with cold water every few days to keep it moist, it can stay fresh for up to 3 to 4 weeks.
raw wasabi root is a versatile ingredient found in cuisines around the world. With 109 calories per 100g and 4.8 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, wasabi contains the compound 6-MSITC, which has been shown to inhibit inflammatory pathways. This property may help reduce symptoms for those suffering from inflammatory conditions like arthritis.
Wasabi possesses strong antibacterial properties, particularly against foodborne pathogens like E. coli and Staphylococcus aureus. This is one reason it is traditionally served with raw fish in Japanese cuisine.
A fresh wasabi root should be firm and heavy. If the root feels soft, mushy, or has visible mold, it has likely spoiled; a shriveled appearance indicates it has dried out and lost its characteristic flavor and heat.