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Nutrient content per 100 g
Delicious season
Yuzu flower
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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Blue yuzu
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
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yellow yuzu
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
- “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 rate | 0% |
Energy | 21㎉ |
moisture | 92.0g |
Protein | 0.5g |
Lipid | 0.1g |
Carbohydrate | 7.0g |
Sodium | 1㎎ |
Potassium | 210㎎ |
Calcium | 20㎎ |
Magnesium | 11㎎ |
Rin | 11㎎ |
iron | 0.1㎎ |
Zinc | 0.1㎎ |
Copper | 0.02㎎ |
Manganese | 0.1㎎ |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | – |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.2㎎ |
Vitamin K | – |
Vitamin B1 | 0.05㎎ |
Vitamin B2 | 0.02㎎ |
Niacin | 0.2㎎ |
Vitamin B6 | 0.02㎎ |
Vitamin B12 | – |
Folic acid | 11㎍ |
Pantothenic acid | 0.29㎎ |
Biotin | – |
Vitamin C | 40㎎ |
Dietary fiber(aggregate amount) | 0.4g |
Quoted from the Japanese food standard composition table 2015 edition