Food Composition DatabaseTraditional confectionery, "Kasutera-manju" (sponge cake stuffed with red bean paste)
Proximates
| Energy (kcal) | 294kcal/100g |
| Energy (kj) | 1231kj/100g |
Proteins (Amino Acids)
| Protein | 6.6g/100g |
| Protein: the sum of amino acid residues | (5.7)g/100g |
| Isoleucine | (280)mg/100g |
| Leucine | (280)mg/100g |
| Lysine | (280)mg/100g |
| Methionine | (120)mg/100g |
| Cystine | (110)mg/100g |
| Amino acids, total sulphur-containing | (240)mg/100g |
| Phenylalanine | (380)mg/100g |
| Tyrosine | (210)mg/100g |
| Amino acids, total aromatic | (590)mg/100g |
| Threonine | (240)mg/100g |
| Tryptophan | (77)mg/100g |
| Valine | (340)mg/100g |
| Histidine | (190)mg/100g |
| Arginine | (380)mg/100g |
| Alanine | (270)mg/100g |
| Aspartic acid | (620)mg/100g |
| Glutamic acid | (1400)mg/100g |
| Glycine | (240)mg/100g |
| Glycine | (420)mg/100g |
| Serine | (370)mg/100g |
| Hydroxy-proline | - |
Lipids
| Lipid | 1.6g/100g |
| Triacyl-glycerol equivalents | (1.2)g/100g |
| Fatty acids, total | (1.18)g/100g |
| Fatty acids, total saturated | (0.39)g/100g |
| Fatty acids, total mono-unsaturated | (0.40)g/100g |
| Fatty acids, total poly-unsaturated | (0.39)g/100g |
| Fatty acids,total n-3 poly-unsaturated | (0.04)g/100g |
| Fatty acids,total n-6 poly-unsaturated | (0.35)g/100g |
| Cholesterol | 43mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -65.6g/100g |
| Starch | (23.6)g/100g |
| Glucose | (0.3)g/100g |
| Fructose | (0.2)g/100g |
| Galactose | - |
| Sucrose | (35.1)g/100g |
| Maltose | (1.0)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | 3g/100g |
| Dietary fiber, soluble | 0.3g/100g |
| Dietary fiber, insoluble | 2.7g/100g |
Minerals
| Sodium (Na) | 44mg/100g |
| Potassium (K) | 74mg/100g |
| Calcium (CA) | 28mg/100g |
| Magnesium (Mg) | 15mg/100g |
| Phosphorus (P) | 77mg/100g |
| Iron (Fe) | 1.3mg/100g |
| Zinc (Zn) | 0.6mg/100g |
| Copper (Cu) | 0.11mg/100g |
| Manganese (Mn) | 0.09mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 15µg/100g | |
| alpha-Carotene | 0µg/100g | |
| beta-Carotene | Tr | |
| beta-Cryptoxanthin | 3µg/100g | |
| beta-Carotene equivalents | 2µg/100g | |
| Retinol activity equivalents | 15µg/100g | |
| Vitamin D | 0.3µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | 0.2mg/100g | |
| beta-Tocopherol | Tr | |
| gamma-Tocopherol | 0.6mg/100g | |
| delta-Tocopherol | 1.4mg/100g | |
| Vitamin K | 4µg/100g | |
| Thiamin | 0.04mg/100g | |
| Riboflavin | 0.07mg/100g | |
| Niacin | 0.2mg/100g | |
| Vitamin B-6 | 0.01mg/100g | |
| Vitamin B-12 | 0.1µg/100g | |
| Folate | 7µg/100g | |
| Pantothenic acid | 0.28mg/100g | |
| Biotin | - | |
| Ascorbic acid | 0mg/100g | |
misc
| Water | 27.9g/100g |
| Ash | 0.5g/100g |
| Salt equivalents | 0.1g/100g |
Remarks
Recipe: baked dough 5, strained red bean paste 7
Related Foods
- Traditional confectionery, "Kingyokuto" (Sweet agar jelly)
- Traditional confectionery, "Kintsuba" (red bean paste covered with dough, baked)
- Traditional confectionery, "Kusa-mochi" (green rice cake, stuffed with red bean paste, flavored by Japanese wormwood "Yomogi")
- Traditional confectionery, "Kushi-dango, An" (skewered rice dumplings, steamed, coated by red bean paste)
- Traditional confectionery, "Kushi-dango, mitarashi" (skewered rice dumplings, steamed, seasoned with sweet soy glaze)
- Traditional confectionery, Moon cake (Yue bing), stuffed with red bean paste
- Traditional confectionery, "Sakura-mochi, Kanto style" (pink small pancake roll with red bean paste filling, wrapped by a salted cherry leaf. Dough is made from wheat and rice flour.)
- Traditional confectionery, "Sakura-mochi, Kansai style" (pink rice cake stuffed with red bean paste, wrapped with a salted cherry leaf. Dough is made from glutinous rice flour.)
- Traditional confectionery, "Daifuku-mochi" (sweet rice cake stuffed with red bean paste)
- Traditional confectionery, "Taruto" (Swiss roll with red bean paste filling)
- Traditional confectionery, "Chimaki" (bamboo-leaf-wrapped sweet rice dough, steamed)
- Traditional confectionery, "Chatsu" (red bean paste covered with green tea flavored dough, baked)
- Traditional confectionery, "Dorayaki" (Japanese pancake sandwich with red bean paste filling)
- Traditional confectionery, "Nerikiri" ("Gyuhi" kneaded with colored bean paste, molded) (cf. 15013 "Gyuhi")
- Traditional confectionery, "Kudzu-manju" (sweetened gelatin made from kudzu starch, stuffed with red bean paste)
- Traditional confectionery, "Kuri-manju" (baked sweet dough stuffed with red bean paste and candied chestnuts)
- Traditional confectionery, "To-manju" (baked sweet dough stuffed with red bean paste)
- Traditional confectionery, "Mushi-manju" (steamed sweet dough stuffed with red bean paste)
- Chinese style steamed bun, stuffed with red bean paste
- Chinese style steamed bun, stuffed with meat and vegetable
- Traditional confectionery, "Monaka" (glutinous rice wafers with red bean paste filling)
- Traditional confectionery, "Yubeshi" (steamed sweet dough made from rice flour, walnuts, soy sauce and citrus "Yuzu" juice)
- Traditional confectionery, "Neri-yokan" (hardened red bean agar bar)
- Traditional confectionery, "Mizu-yokan" (soft red bean jelly)
- Traditional confectionery, "Mushi-yokan" (steamed red bean paste bar)
- Traditional confectionery, "Amedama" (sugar candy)
- Traditional confectionery, "Imo-karinto" (deep fried sweet potato chips, coated with sugar syrup)
- Traditional confectionery, "Okoshi" (puffed sweet rice cake)