Yuzu(柚子)ゆず

本ページはプロモーションが含まれています

Japanese page
Nutrient content per 100 g

Delicious season

Yuzu flower

Blue yuzu

yellow yuzu

* Display the yearly calendar with each number

Commentary on vegetables

  • “Yuzu flowers” ​​are white flowers that are used for sashimi decorations.
  • There are various strains, such as thornless and seedless
  • Oni-Yuzu has a large and rugged shape with little fragrance. It is not so tasty, so it is used for “ornamental use”
  • Rich in vitamin C (4 times more skin than fruit juice)
  • Immature green Yuzu has less fruit juice and is mainly used for processed products
  • Ripe “yellow Yuzu” is widely used
  • The white part between the skin and the fruit is bitter

Preservation method

  • Wrap it in newspaper, place it in a plastic bag and store it in the refrigerator.
  • Vulnerable to drying
  • Can be frozen as is
  • Cut the skin to a convenient size, seal and freeze

recipe

  • Yuzu tea
  • Ponzu sauce
  • Yuzu miso
  • Yuzu pepper
  • Yuzu salt
  • dressing
 

Food composition table

Per 100g edible portion

Yuzu(fresh)juice

Waste rate0%
Energy21㎉
moisture92.0g
Protein0.5g
Lipid0.1g
Carbohydrate7.0g
Sodium1㎎
Potassium210㎎
Calcium20㎎
Magnesium11㎎
Rin11㎎
iron0.1㎎
Zinc0.1㎎
Copper0.02㎎
Manganese0.1㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.2㎎
Vitamin K
Vitamin B10.05㎎
Vitamin B20.02㎎
Niacin0.2㎎
Vitamin B60.02㎎
Vitamin B12
Folic acid11㎍
Pantothenic acid0.29㎎
Biotin
Vitamin C40㎎
Dietary fiber(aggregate amount)0.4g

Quoted from the Japanese food standard composition table 2015 edition