中城島にんじんは、沖縄の在来種で鮮やかな黄色の根とごぼうのような細長い形状が特徴であり、方言では「チデークニ(黄色大根)」と呼ばれています。根長は、条件は良ければ60㎝以上になりますが、出荷平均は40～50㎝で出荷されることが多いです。ほのかな甘みと独特の香りをもち、色合いが良いので料理の材料として使いやすく、栄養成分は、眼精疲労や体を温める効果のあるカロテン、ビタミンＡ、ビタミンＣを多く含むほか、カリウム、鉄分、抗酸化作用を持つリコピンなどは西洋ニンジンより豊富に含んでおり、沖縄では古くから薬膳料理「命薬(ぬちぐすい)」として、重宝されてきました。また、地域の風土に根付いた独特の環境や古くから伝わる栽培方法で作られる、唯一無二の個性を持った産品を国の知的財産として保護する制度である、地理的表示(GI)保護制度に令和6年3月27日付で登録されました。

[English]
Nakagusukushima carrots are a native Okinawan variety characterized by their bright yellow roots and slender, burdock-like shape. They are known as “Chidekuni” (yellow radish) in the local dialect. Under favorable conditions, the roots can grow to over 60 cm long, but are usually shipped at an average length of 40-50 cm.
Their subtle sweetness, distinctive aroma, and beautiful color make them an ideal ingredient in cooking. Nutritionally, they contain high amounts of carotene, vitamin A, and vitamin C, which are effective in relieving eye fatigue and warming the body. They also contain more potassium, iron, and antioxidant lycopene than Western carrots. They have long been treasured in Okinawa as a medicinal food known as “nuchigusui” (a medicine for life). Furthermore, on March 27, 2024, they were registered under the Geographical Indication (GI) Protection System, a system that protects unique, distinctive products cultivated using traditional cultivation methods rooted in the region’s unique environment as national intellectual property.