size:

500g

●Origin: Miyazaki Prefecture (We will mail a certificate of origin to those who wish)
Storage method: Avoid high temperature, high humidity and direct sunlight, and store in a cool, dark place. If you have to store it after opening, remove as much air as possible with AGELESS in it, close the zipper tightly and store it in a cool and dark place.
●Ingredients: Spinach ●Amount of raw vegetables used: Approximately 41.2 spinach plants are used per 100 grams.
Nutrients (*per 100g) Calorie 308 kcal Water 3.6 g Protein 27.4 g Lipid 7.2 g Sugar 15.6 g Dietary fiber 35.7 g Ash 10.5 g Sodium 75.6 mg Potassium 3950 mg Calcium 1170 mg Magnesium 289 mg Phosphorus 591 mg Iron 7.9 mg Vitamin A (retinol equivalent) 2380 μg Folic acid 720 μg Vitamin C 10 mg Measured by Japan Food Research Laboratories (Report 10103939001-01)

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brand	MIKASA
packing size	21.9 x 18.8 x 5.7cm; 500g
Product type	powder
Maker	Mikasa Industry Co., Ltd.
Product weight	500 grams

An easy way to add the nutrition of spinach.

●We use 100% seasonal spinach from Miyazaki Prefecture. Through a special manufacturing method, spinach is made into an ultra-fine powder (approximately 1/100 mm) without losing its nutrients, flavor, or bright color. The moisture content is kept below 8%, so it can be stored at room temperature. There is no need to put it in the freezer like paste products, and it does not take up much space. It can be used for a wide range of purposes, from commercial to household use.

Nutrients (*Number per 100g)

Calories 308 kcal

3.6 g of water

27.4 g protein

Fat 7.2 g

Sugar 15.6 g

Dietary fiber 35.7 g

Ash content 10.5 g

Sodium 75.6 mg

Potassium 3950 mg

Calcium 1170 mg

Magnesium 289 mg

Phosphorus 591 mg

Iron 7.9 mg

Vitamin A (retinol equivalent) 2380 μg

Folic acid 720 μg

Vitamin C 10mg

(Foundation) Measured value by Japan Food Research Laboratories

(Report 10103939001-01)

• ●Origin: Miyazaki Prefecture (We will mail a certificate of origin to those who wish)
• Storage method: Avoid high temperature, high humidity and direct sunlight, and store in a cool, dark place. If you have to store it after opening, remove as much air as possible with AGELESS in it, close the zipper tightly and store it in a cool and dark place.
• Ingredients: spinach
• ●Amount of raw vegetables used: About 41.2 spinach is used per 100 grams.
• ●We have introduced FSSC22000 at the Yamaguchi factory of Mikasa Sangyo.

Recipe: Spinach ice cream

Ingredients for spinach ice cream (for two)

3 eggs

5 tablespoons of sugar

1 tablespoon spinach powder

1 pack of fresh cream (200ml size)

How to make spinach ice cream

1. Prepare 3 bowls, separate the egg yolk and egg white, and put them in each bowl.

2. Add 2 tablespoons of sugar and spinach fine powder to the egg yolk ball and whisk until slightly thickened.

3. For the egg white ball, add 3 tablespoons of sugar little by little while whisking the egg white to make a meringue.

4.In the third bowl, put fresh cream and stand up to about 70%.

5. Add "3." to "2." little by little and mix gently, then add fresh cream from "4." and mix further.

6. When the three are combined, put them in a freezer bag such as a ziplock to solidify, and before eating, rub them well with your hands to loosen them and put them in a bowl.

Recipe: Spinach powder bagels

Ingredients for spinach powder bagel (5 pieces)
300g strong flour
Spinach powder 9g
1/4 teaspoon instant dry yeast
3 grams of salt
20g sugar
1 tablespoon molasses
180g of water
Cornmeal (or sesame) to mark binding 1 tbsp Molasses (or 2 tbsp sugar) for kettling
How to make spinach powder bagels
1. Mix strong flour, spinach and instant dry yeast well with a whipper.
2.Make a hole in the center of 1, put salt and sugar in, add molasses and water and dissolve.
3. Mix the whole powder and put together the dough, put it on the table and knead it.
4. Knead until the dough is elastic, and when it becomes as soft as an earlobe, divide it into 5 parts and roll them. If the water is not enough, soak your hands in water and add water little by little to adjust.
5. Let it rest for about 20 minutes.
6. With the seam of each dough facing up, tap it with your palm to release the gas.
7. Fold from the back and front to the center, and fold in half again while removing the gas firmly. Firmly bind the seam of the dough with your fingers, and roll it out into a stick about 25 cm long.
Bind 8.7 into a donut shape, soak the dough with water so that the seam side can be seen, add cornmeal or sesame, put it on a cooking sheet cut into 12-13cm squares, and arrange it on a baking sheet.
9. Let it ferment for 30-40 minutes at 26-28 degrees while spraying occasionally to keep it from drying out.
10. Dissolve the molasses in boiling water and boil the bagels (ketling). Boil both sides for 10 seconds each, then drain and place on a baking sheet.
11. Bake in the oven at 200 degrees for about 15 minutes.

Recipe: Spinach au lait

Spinach ole ingredients Soy milk 200cc
1 teaspoon spinach powder
How to make spinach au lait with your choice of sugar and ice
1. Just put the ingredients in a container and shake well. It mixes well when shaken like a bartender shakes a cocktail to mix with air when shaken.