Wasabi — is not just a spicy sauce served with sushi and rolls. This unique product has a rich history and culture that roots back to Japan.
Wasabi, often mistakenly identified as simple horseradish, is actually the root of a plant belonging to the cabbage family.
This exotic ingredient not only has a distinctive sharp taste but also a unique set of nutrients that can benefit health.
The contents of wasabi include important nutrients such as:
- Vitamin C — a powerful antioxidant that supports the immune system.
- Potassium — an important mineral that helps normalize blood pressure.
- Calcium — necessary for healthy bones and teeth.
- Phosphorus — plays a key role in metabolism and maintaining cell structure.
For centuries, wasabi has been used not only as a seasoning but also as a means to improve health. It was believed that wasabi has antimicrobial properties, helping to prevent food poisoning, which is especially important when consuming raw fish.
However, authentic wasabi (Wasabi japonica) is becoming increasingly rare, and many producers substitute it with more accessible horseradish-based alternatives and green dye.
History and Origin of Wasabi
Wasabi, also known as Japanese mustard, has a long and rich history that traces back to Japan.
The first mentions of wasabi date back over 1000 years when it began to be used as a seasoning for fish.
This plant, belonging to the cruciferous family, was traditionally grown in the cold mountain rivers of Japan, and its labor-intensive cultivation process made it quite expensive.
Nutritional Value
In 100 grams of wasabi, there are approximately 148 calories.
It mainly consists of carbohydrates, which account for about 31 grams, but it is important to note that most of these carbohydrates have a low glycemic index.
The glycemic load of wasabi is very low, making it suitable for a keto diet.
It can be consumed in moderate amounts, adding to various dishes to enhance flavor. The recommended amount — no more than 1-2 teaspoons of wasabi at a time, which will provide you with necessary nutrients without significantly increasing carbohydrates.
