Japanese page
Nutrient content per 100 g
Delicious season
Kabosu
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
* Display the yearly calendar with each number
Commentary on vegetables
- Kabosu is a special product of Oita Prefecture
- It is harvested and shipped in green, and when ripe it turns yellow and the flavor changes slightly
- Choose one that has a glossy skin and feels heavy.
- Choose a skin with no dark spots or scratches on the skin
- How to distinguish it from Sudachi
(Sudachi is about 50g golf ball size, Kabosu about 150g tennis ball size) - About 97% of the whole country is Oita
- Contains a lot of citric acid, effective in relieving fatigue
Preservation method
- Put it in a plastic bag and store it in the refrigerator
(Weak against drying) - Can be squeezed and frozen
recipe
- Seasoning the dishes
- sherbet
- Source
- jam
Food composition table
Per 100g edible portion
Kabosu(fresh)juice
Waste rate | 0% |
Energy | 25㎉ |
moisture | 90.7g |
Protein | 0.4g |
Lipid | 0.1g |
Carbohydrate | 8.5g |
Sodium | 1㎎ |
Potassium | 140㎎ |
Calcium | 7㎎ |
Magnesium | 8㎎ |
Rin | 8㎎ |
iron | 0.1㎎ |
Zinc | – |
Copper | 0.03㎎ |
Manganese | 0.04㎎ |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | – |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.1㎎ |
Vitamin K | – |
Vitamin B1 | 0.02㎎ |
Vitamin B2 | 0.02㎎ |
Niacin | 0.1㎎ |
Vitamin B6 | 0.03㎎ |
Vitamin B12 | – |
Folic acid | 13㎍ |
Pantothenic acid | 0.15㎎ |
Biotin | – |
Vitamin C | 42㎎ |
Dietary fiber(aggregate amount) | 0.1g |
Quoted from the Japanese food standard composition table 2015 edition