Green hot facts about wasabi health benefits

What is wasabi? The name of this exotic plant is derived from Wasabia Japonica that can lives up to three years of age.

When you first see the fresh plant, you will notice the large distinctive roots also known as the rhizome.

The “ready to harvest” size should be around 5 to 10 centimeter in diameter, and able grow 15 to 30 centimeter in length.

The stem normally grow under the ground and for the upper half, you will notice that only leaves will grow without the branches.

You can eat the leaves since they are edible. The root’s flesh should look like a lime green and pale in color, and if you sniff close enough you will sense the nice specific aroma that only this plant has.

Wasabi is a member of Cruciferae or the famous mustard family of Brassicaceae .

Therefore, that is probably one of the reasons that the taste is somehow corresponding to mustard instead of chili peppers.

Despite of the famous striking taste, it will quickly dissipate in your mouth allowing for subtle sweetness to go along with strong fragrance once the fiery sensation goes away.

You can make fresh wasabi by cutting the root, peeling the skin off and finely grate the green flesh to get creamy like texture paste. Wasabi served as side item which typically found when you eat Japanese cuisines such as sushi and sashimi.

What is wasabi good for? Healthy diet, is part of Japanese eating habits, they are looking for balance, low-fat diet which help them to live longer.

The fresh seafood offer many benefits, one would be the Omega 3 fatty acid content which help to promote healthier cardiovascular system.

Wasabi, the creamy green condiment has its own special way to give more flavor to sushi, meat, or any other fresh seafood products.

Nevertheless, what we probably never notice is the surprising wasabi health benefits that I think we should know about. Just like broccoli and perhaps cabbage wasabi is well-known to have the isothiocyanates.

This is a set of chemicals that can help your liver to activate enzymes capable of neutralizing toxic substances that induce cells mutation which sometimes lead to cancer development.

The natural antimicrobial agents that wasabi own is quite effective to kill certain bacteria. This is perhaps one of the reason wasabi is often combined with raw seafood, that are likely to carry bacteria with them.

Wasabi can help to drop inflammation in your body. Wasabi can suppress platelet accumulation, which prevent the risk blood clotting, which may cause stroke and heart attack.

I don’t think wasabi will offer any significant benefits in terms of nutrition amount, because we only get to eat wasabi in small part. However, I do feel my nose clear after eating wasabi. Is that a good thing?

Anyway, just replying my curiosity, I found that wasabi nutritional facts show that it contain vitamin C, calcium, and potassium.

It also has higher amount of dietary fiber, magnesium and vitamin B6. Green wasabi doesn’t contain any cholesterol, sugar and saturated fat. I think that is pretty much wasabi nutritional information that we can talk about.

Quite frankly wasabi is one difficult plant to cultivate and take longer time or about 2 to 3 years to fully grown and for harvesting.

Watery environment is perfect habitat for wasabi to develop effectively. Sun light is never been an issue, because it will still growing under shaded area.

So if you are thinking of growing wasabi in your own backyard, you may need to consider adopting the hydroponic or a type of water flowing aquatic system.

The rhizome or the root will thrives in flowing water habitat, as it is usually found to rise near the mountain river streams in Japan, a familiar place for them to grow where colder temperature and moisture level is high.

The temperature that wasabi needs is within the range of 8 degree Celsius to 18 degree Celsius.

Outside Japan, New Zealand seems to have the potential to cultivate wasabi because of the similar environment that it has like mountainous landscapes, and exceptional pure water quality, the two key factors for successful wasabi growers must have.

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