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Pueraria montana

  • Climber
Home Climber Pueraria montana

Thickets and thin woods all over Japan.

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[blocksy-content-block id=”832″]
Family: Fabaceae
Height: 10 m / 33 ft
Sun
Medium and Heavy Soil
Moist

Plant Rating

Edible Uses: 4 of 5
Medicinal Uses: 5 of 5
Other Uses: 3 of 5

Native Habitat

Kudzu Vine Pueraria montana native habitat is Thickets and thin woods all over Japan.

Edible Uses

Root - cooked. Rich in starch. The root can be up to 1.8 metres long and has been known to weigh 35 kilos or more. The root contains about 10% of a fine quality starch - this can be extracted and used as a crispy coating in deep fried foods, or as a thickening agent in soups etc. It can also be made into noodles, or like agar or gelatine is used as a gelling agent for salads. The roots are a staple food in Japan, the peeled root contains about 2.1% protein, 0.1% fat, 27.1% carbohydrate, 1.4% ash. The starch of the roots contains (per 100 g) 340 calories, 16.5 percent moisture, 0.2 g protein, 0.1 g fat, 83.1 g total carbohydrate, 0.1 g ash, 35 mg Ca, 18 mg P, 2.0 mg Fe, and 2 mg Na. A nutritional analysis for the whole root is available. Flowers - cooked or made into pickles. Stems and young leaves - raw or cooked. A very nutritious food, the fresh young shoots taste like a cross between a bean and a pea. The cooked leaves contain (per 100 g) 36 calories, 89.0 percent moisture, 0.4 g protein, 0.1 g fat, 9.7 g total carbohydrate. 7.7 g fibre, 0.8 fat, 34 mg Ca, 20 mg P, 4.9 mg Fe, 0.03 mg thiamine, 0.91 mg riboflavin, 0.8 mg niacin.

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