Butterbur

Nutrition per ~85 g · 5 tbsp

Vitamins

Minerals & other

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 71.

What it feeds primary sources only

Systems

Pathways

Overview

Butterbur (Petasites japonicus) is a perennial plant native to East Asia, where it has been cultivated for centuries as both food and traditional medicine. The edible leaf stalks are exceptionally low in calories (14 kcal per 100g) while delivering substantial potassium (655mg), making it valuable for cardiovascular health and electrolyte balance. With 31.5mg of vitamin C and notable calcium content, butterbur supports immune function and bone metabolism. The plant contains petasin and isopetasin—sesquiterpenes with documented anti-inflammatory effects in scientific literature. While butterbur root extracts have been extensively studied for allergy and migraine relief, the leaf stalks used as food contain lower concentrations of these compounds but still provide bioactive benefits. The negligible sodium and high potassium ratio makes butterbur particularly relevant for individuals managing blood pressure. Its mild, slightly bitter flavor and tender texture when properly prepared make it a functional addition to longevity-focused diets, especially in East Asian populations with established consumption traditions.

Health benefits 5

Pairs with

• Pair with fatty fish (salmon, mackerel) because fat-soluble vitamin absorption is enhanced, and omega-3s amplify anti-inflammatory effects of butterbur's sesquiterpenes
• Combine with citrus or bell peppers because additional vitamin C increases bioavailability of plant compounds and enhances iron absorption if butterbur is consumed with iron-containing foods
• Pair with miso or fermented foods because probiotics may enhance the bioavailability of butterbur's phytochemicals and support anti-inflammatory gut signaling
• Combine with allium vegetables (garlic, onions) because sulfur compounds in alliums synergize with butterbur's anti-inflammatory mechanisms for enhanced immune modulation

In the kitchen

• Select fresh, tender butterbur stalks with bright color and firm texture; avoid wilted or discolored specimens, which indicate nutrient loss and potential spoilage
• Blanch butterbur briefly (2-3 minutes) before cooking to reduce any bitter compounds and improve digestibility while preserving heat-sensitive vitamin C
• Store in refrigerator crisper drawer wrapped in damp paper towel for up to 5-7 days; freeze blanched portions for longer storage (up to 3 months) to maintain potassium and mineral content
• Prepare by peeling tough outer skin, then slice into 2-3cm pieces and sauté with minimal oil, add to miso soups, or steam to preserve bioactive sesquiterpenes that are heat-stable
• Consume 50-100g servings 3-4 times weekly as part of a varied vegetable intake to maintain consistent anti-inflammatory and cardiovascular benefits without excess

When to eat it midday

Consuming butterbur at midday provides sustained anti-inflammatory support throughout the afternoon and evening, while allowing full absorption of potassium and minerals during active digestive hours. This timing avoids potential interactions with nighttime fluid balance.

Breaks a fast

Butterbur contains minimal calories and carbohydrates, so it does not significantly break fast, but is best consumed with food to optimize mineral absorption and reduce potential GI irritation from phytochemicals on an empty stomach.