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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 |
|---|
Blue yuzu
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
yellow yuzu
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
* 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
