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Burdock Root

Burdock root is a crisp edible root used in stir-fries, braises, soups, and pickles.

Burdock Root — illustrative ingredient image

About Burdock Root

Burdock root is the long, slender taproot of burdock plants, used in stir-fries, braises, soups, simmered dishes, and pickles. It may be prepared fresh or incorporated after drying, pickling, or other processing.

Fresh root has an earthy, mildly sweet, slightly bitter flavour and a fibrous crunch. Its texture softens during cooking, although thicker pieces can retain a firmer, pleasantly chewy quality. Sensory results vary with cut size and whether the root is fresh, dried, or preserved.

Fresh roots have brown, rough skin and crisp white to pale flesh that can darken after cutting. The root may be sold fresh, dried, pickled, or otherwise prepared. Peeling, shaving, soaking, or blanching changes browning and bitterness; thin cuts become tender faster.

Ingredient type
whole food

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Where burdock root appears

7 linked foods

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Showing 1–7 of 7

Main dishes

Sides

Soups

Rice dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for burdock root

Names and romanised forms to recognise on menus and labels.

English

Burdock Root

English

burdock root (raw)

Search alias · Not a confirmed translation

English

Burdock root, cooked, boiled, drained, with salt

Search alias · Not a confirmed translation

English

Burdock root, cooked, boiled, drained, without salt

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Burdock Root nutrition & diet

Burdock Root nutritional value

Burdock root, raw

Per 100 g of the edible portion in the recorded food form.

Calories
72kcal
Protein
1.5g
Carbs
17.3g
Fat
0.1g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Use the cleaned, peeled or scrubbed root in a portion suited to the dish, since preparation changes texture and edible yield. Slicing, soaking, boiling, stir-frying, braising, and pickling can alter water content, firmness, and accompanying ingredients; reference entries should distinguish fresh root from prepared products.

Compare the right form: Match references to fresh edible burdock root, with peel status and preparation identified; pickled, dried, simmered, or fried forms require separate matching.

Diet considerations

Burdock root is a plant ingredient. Compatibility changes when it is pickled with sweeteners, cooked in animal-based broths, fried in batter, or combined with cereal-containing sauces. Plain cooked root generally differs from prepared dishes in ingredients and portion-dependent carbohydrate patterns, so the recipe should be identified.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Burdock root, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .