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Gobo root Also known as Burdock root. Found to destroy harmful bacteria in the intestines, promote easy bowel movement, and improve the immune system. It plays a particularly important role in heart function and muscle contraction.
Burdock root is an excellent source of vitamin B6, with 100 grams of raw burdock root providing more than a tenth of the daily value for vitamin B6. Vitamin B6, also known as pyridoxine, is needed for a healthy nervous system and normal brain function. It helps your body make hormones which regulate your internal clock as well as your mood.
Edible burdock root has almost as much potassium as bananas
100 grams of raw burdock root providing only about 72 calories, making it a good choice for people who are trying to control their weight.
Gobo root is the Japanese name for the root of the greater burdock (Arctium lappa) plant. Used as both a vegetable and a seasoning agent, this root is also prized for the medicinal properties attributed to it. Originating from the Siberian region of Northern Asia and in use as a vegetable in Europe during the Middle Ages, it is particularly popular in Japanese cuisine and Chinese herbal medicine.
Of the entire burdock, or gobo, plant, the long taproot is the edible portion that is valued for its culinary and medicinal attributes. Because it can attain a length of 3 to 4 feet (0.9 - 1.2 m) and has a tapering width of 1 inch (2.54 cm), it is usually dug by hand to avoid damaging the root. The above ground portion of the plant produces pinkish purple flowers that eventually turn to burrs, which will ultimately distribute the plant’s seeds.
The white flesh of the gobo root is crisp and sweet, with an earthy undertone. When cooked, the flavor is similar to that of an artichoke. The root is eaten cooked in a number of different ways. Cut into thin slivers or chips, it is often simmered with grains to add flavor. It can be shredded and used in stir-fries and soups. The root can be boiled, roasted, stewed, braised, or baked. It is popularly pickled in rice wine vinegar and used as a component of sushi. In Japan, it's made into a chiplike snack food.
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