Japanese page
Nutrient content per 100 g
Delicious season
Chinese quince
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
* Display the yearly calendar with each number
Commentary on vegetables
- It is said to be effective for throat inflammation such as cough and sputu
- Contains vitamin C, citric acid, malic acid, etc., good for fatigue recovery
- Raw sour and astringency are strong. Use it as jam or candied fruit Liquor
- Choose a surface that has gloss and firmness on the surface, no scratches, and a strong fragrance.
Preservation method
- Wrapped in newspaper and stored at room temperature
- Ripen when green color remains (store in a cool place away from direct sunlight)
- Use ripe (yellow) as soon as possible
recipe
- Jam
- pickled in syrup
- Sake
- Jelly
Food composition table
Per 100g edible portion
Chinese quince（生）
| Waste rate | 30% |
| Energy | 68㎉ |
| moisture | 80.7ｇ |
| Protein | 0.4ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 18.3ｇ |
| Sodium | 2㎎ |
| Potassium | 270㎎ |
| Calcium | 12㎎ |
| Magnesium | 12㎎ |
| Rin | 17㎎ |
| iron | 0.3㎎ |
| Zinc | 0.2㎎ |
| Copper | 0.09㎎ |
| Manganese | 0.05㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 38㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.6㎎ |
| Vitamin K | – |
| Vitamin B1 | 0.01㎎ |
| Vitamin B2 | 0.03㎎ |
| Niacin | 0.3㎎ |
| Vitamin B6 | 0.04㎎ |
| Vitamin B12 | – |
| Folic acid | 12㎍ |
| Pantothenic acid | 0.31㎎ |
| Biotin | – |
| Vitamin C | 25㎎ |
| Dietary fiber(aggregate amount） | 8.9ｇ |
Quoted from the Japanese food standard composition table 2015 edition
