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FAQ
Look at the different parts of the wasabi plant

look at the different parts of the wasabi plant(the roots, the rhizome, the leaf stalks, and the leaves)

Every part of the wasabi plant can be eaten—the roots, the rhizome, the leaf stalks, and the leaves—and each part contains a different balance of nutrients. Fortunately, anyone seeking real wasabi strictly for the health benefits can find wasabi supplements made from every part of the plant. Let’s take a look at the different parts of the plant, and what they mean for your health.

 

The Rhizome

The rhizome is the thick, root-like part of the plant which grows along the ground. The roots and stems grow out of the rhizome. It's the part of wasabi most frequently used in culinary applications, where it is usually grated, sliced, pickled, or made into chips—and it has the highest nutrient density of the wasabi plant.

Vitamins C & B6, manganese, and magnesium are just a few essential items in wasabi rhizomes.

The rhizome holds a high concentration of beneficial compounds present in wasabi, including key nutrients like vitamin C, vitamin B6, dietary fiber, copper, manganese, magnesium, zinc, iron, and potassium.

The plant belongs to the cruciferous family, so you probably already eat its healthy relatives: broccoli, kale, cabbage, cauliflower, mustard, and brussels sprouts. Like these close cousins, wasabi is full of antioxidants, which can help fight off the free radicals in your body that are linked to the development of cancer and the effects of aging.

The Petioles (Leaf Stalks)

The petioles are the stems connecting the leaves of the wasabi plant to the rhizome. They can grow up to 18 inches long and are the largest part of a whole wasabi plant by weight. They are sometimes prepared for consumption by pickling, along with the leaves.

Dried and ground wasabi stems can be used as flavoring, and the resulting powder can be used to provide relief from respiratory ailments.

 

The Leaves

The heart-shaped leaves of the wasabi plant typically grow to about 5 or 6 inches in diameter. They can be eaten fresh in salads, as they contain less of the distinctive, pungent heat of the petioles and rhizome.

Wasabi leaves have the lowest concentration of nutrients of any part of the wasabi plant, but they do contain beneficial compounds such as glucosinolates, which transform into isothiocyanates when the cells are ruptured and the glucosinolates combine with myrosinase in the presence of water. Isothiocyanates are phytochemicals currently being studied for their potential cancer-fighting properties.