Sugukina(酢茎菜)すぐきな

本ページはプロモーションが含まれています

Japanese page
Nutrient content per 100 g

Delicious season

Sugukina

* Display the yearly calendar with each number

Commentary on vegetables

  • Kyoto traditional vegetables
  • Also known as “Sui-na”, “Kamo-na”, “Yashiki-na”, “Gosho-na”
  • Ingredients for Kyoto pickles
  • “Sugukina” is one of the few lactic acid fermented pickles in Japan
  • Three major pickles in Kyoto
  • Thousand pickles, Shibachi pickles, pickles
  • It looks like a short radish, the flesh is soft and has a subtle sweetness
  • Conical vegetables with large leaves and short roots
  • Pickles are used for both roots and leaves

Preservation method

  • If you want to save, separate the leaf part from the root part.
  • Wrap the root with newspaper and store in the refrigerator.
  • Wrap the leaves in a wrap and store in the refrigerator

recipe

  • pickles
  • Boiled food
  • miso soup
  • Fried food
 

Food composition table

Per 100g edible portion

Sugukina(raw)leaves

Waste rate25%
Energy26㎉
moisture90.5g
Protein1.9g
Lipid0.2g
Carbohydrate5.4g
Sodium32㎎
Potassium680㎎
Calcium150㎎
Magnesium18㎎
Rin58㎎
iron2.6㎎
Zinc0.3㎎
Copper0.06㎎
Manganese0.3㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)2000㎍
Vitamin D
Vitamin E(Tocopherol α)3.8㎎
Vitamin K280㎍
Vitamin B10.08㎎
Vitamin B20.13㎎
Niacin1.1㎎
Vitamin B60.05㎎
Vitamin B12
Folic acid200㎍
Pantothenic acid0.35㎎
Biotin
Vitamin C73㎎
Dietary fiber(aggregate amount)4.0g

Quoted from the Japanese food standard composition table 2015 edition