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Nutrient content per 100 g
Delicious season
Outdoor cultivation
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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House cultivation
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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* Display the yearly calendar with each number
Commentary on vegetables
- From November to February, it is sold refrigerated so you can enjoy it year-round
- High metabolism due to high citric acid content
- Potassium drains the body’s salt
- Grated skin can be used for flavoring
- Smaller and thinner skin than Yuzu or kabosu
- When squeezing fruit juice, it becomes easier to squeeze it by slightly heating in a microwave oven
Preservation method
- Put it in a plastic bag and store it in the refrigerator
- For long-term storage, squeeze the juice into a small bottle and store in the refrigerator.
- Can be cut, wrapped in wraps and stored frozen without exposure to air
Food composition table
Per 100g edible portion
Sudachi（fresh）juice
| Waste rate | 0% |
| Energy | 20㎉ |
| moisture | 92.5ｇ |
| Protein | 0.5ｇ |
| Lipid | 0.1ｇ |
| Carbohydrate | 6.6ｇ |
| Sodium | 1㎎ |
| Potassium | 140㎎ |
| Calcium | 16㎎ |
| Magnesium | 15㎎ |
| Rin | 11㎎ |
| iron | 0.2㎎ |
| Zinc | 0.2㎎ |
| Copper | 0.03㎎ |
| Manganese | 0.05㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.3㎎ |
| Vitamin K | – |
| Vitamin B1 | 0.03㎎ |
| Vitamin B2 | 0.02㎎ |
| Niacin | 0.2㎎ |
| Vitamin B6 | 0.08㎎ |
| Vitamin B12 | – |
| Folic acid | 13㎍ |
| Pantothenic acid | 0.13㎎ |
| Biotin | – |
| Vitamin C | 40㎎ |
| Dietary fiber(aggregate amount） | 0.1ｇ |
Quoted from the Japanese food standard composition table 2015 edition