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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