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Nutrient content per 100 g
Delicious season
Sugukina
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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 rate | 25% |
| Energy | 26㎉ |
| moisture | 90.5ｇ |
| Protein | 1.9ｇ |
| Lipid | 0.2ｇ |
| Carbohydrate | 5.4ｇ |
| Sodium | 32㎎ |
| Potassium | 680㎎ |
| Calcium | 150㎎ |
| Magnesium | 18㎎ |
| Rin | 58㎎ |
| iron | 2.6㎎ |
| Zinc | 0.3㎎ |
| Copper | 0.06㎎ |
| Manganese | 0.3㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 2000㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 3.8㎎ |
| Vitamin K | 280㎍ |
| Vitamin B1 | 0.08㎎ |
| Vitamin B2 | 0.13㎎ |
| Niacin | 1.1㎎ |
| Vitamin B6 | 0.05㎎ |
| Vitamin B12 | – |
| Folic acid | 200㎍ |
| Pantothenic acid | 0.35㎎ |
| Biotin | – |
| Vitamin C | 73㎎ |
| Dietary fiber(aggregate amount） | 4.0ｇ |
Quoted from the Japanese food standard composition table 2015 edition