Japanese citrus yuzu
Citrus Yuzu is a hybrid fruit grown in Japan and China. It has become widespread among the eastern peoples, due to its useful chemical composition, taste and medicinal properties.
Japanese citrus yuzu
Decorative Japanese lemon is a hybrid of mandarin and Ichang papa. This is an evergreen plant up to 4 m high with branches covered with numerous large spikes. The peel is knobby, has a thickness of 3.8-3.9 mm. The size of the Yuzu fruit is similar to the size of the middle mandarin: up to 7.5 cm in diameter, weighing about 50-55 g. Fully ripened fruits have a yellow color, the unripe fruit has a dark green peel.
The fruits have a characteristic citrus aroma with a coniferous hue and floral notes. The taste resembles lemon and lime, but an order of magnitude more acidic.
Citrus Yuzu has another name - Yunos.
In the wild, it grows in Japan, Korea, Tibet and central China.
The plant is frost-resistant, can withstand temperatures down to -9 ° C. Other varieties of citrus are inoculated in Yuzu, which increases its resistance to low temperatures.
Chemical composition and beneficial properties
The chemical composition of Yuzu citrus zest includes:
- sucrose, glucose and fructose,
- citric acid
- nitrogen elements
- essential oils.
The content of ascorbic acid is about 40 mg per 100 g of product. There is a significant amount of vitamins B, A, PP, potassium, salts, calcium and phosphorus.
Calories - 21 kcal per 100 g of product, including:
- 0.5 g of protein
- 0.1 g of fat
- 7 g of carbohydrates.
Due to its composition, Japanese lemon is useful for:
- strengthening the cardiovascular system,
- increase immunity against colds,
- maintaining the activity of the nervous system,
- strengthening nails, skeletal system, teeth and hair,
- improve the quality of visual function,
- treat rheumatism and arthritis.
The essential oils that make up the citrus zest are antimicrobial and antifungal, have antidepressant and tonic effects, and neutralize physical fatigue.
Based on the zest, drinks are prepared.
Citrus Yuzu has found application in various fields.
The zest of Japanese lemon Yuzu is one of the most popular seasonings used in the culinary of Japan, China and Korea. It is used in the preparation of meat, fish dishes and seafood, it is a flavoring additive in miso soup and noodles.
Yuzu is the main ingredient in Japanese traditional ponzu sauce.
Based on the zest of Japanese lemon, they make alcoholic and non-alcoholic drinks, prepare jams and desserts. Its characteristic sour taste, but not as straightforward as that of lime, makes it possible to use fruit juice as vinegar.
Useful components in the composition of Japanese lemon are used in cosmetology. On the basis of the zest they make oils for cosmetic or therapeutic massage. The aromatic properties of citrus are used for relaxing aromatherapy, having a beneficial effect on the nervous system.
Cosmetic products, which contain Japanese lemon, help get rid of cellulite. Yuzu juice is an effective means for rejuvenating the face. Fragrant zest of lemon is also used in perfumes.
Yuzu is a cult plant among the Japanese and acts as a symbol of the winter solstice festival held in Japan, when they take baths with fruits. It is believed that the active smell of citrus, which becomes even more intense under the influence of hot water, drives away evil spirits, strengthens health and brings happiness.
Possible harm from Yuzu
Japanese lemon belongs to citrus fruits, so its use is limited to 200 g per day. If the recommended norms are exceeded, an allergic reaction in the form of urticaria, itching and angioedema is observed. Yuzu is contraindicated in diseases of the gastrointestinal tract, including gastritis, gastric ulcer and pancreatitis.
Japanese lemon is a hybrid product of cross-linked tangerine and papeda. In the chemical composition, Yuzu citrus contains elements that are useful for the human body. It is widely used in culinary and cosmetology.