General information

Kumquat nutritional composition, beneficial properties


Kumquat is an evergreen plant of the genus Kumquat family Rutaceae. The Chinese origin of the name of this fruit takes its roots from the phrase "Golden Mandarin", which is pronounced "Kam Kuat." The plant has a widespread Latin name - Fortunella (Fortunella). There is also a version that the name "kumquat" derived from the Japanese word "kinkala".

Trees fortunelly usually very low and rarely grow higher than 2 meters. Their trunks have the form of shrubs, and thin shoots are slightly flattened and look like trihedra with small spines or without thorns. In leaves up to 7 cm in length and up to 2.5 cm in width, thin glands appear through. Behind the leaf bosom is from 1 to 3 white flowers, of which a round fruit of golden-orange color with a radius of up to 1.5 cm with sweet-sour pulp further develops. The fruits of fortunella are similar to small oranges, slightly elongated in length (their length can be up to 5.2 cm, and the width, as a rule, does not exceed 4.5 cm). The taste of kumquat is very similar to a little sour mandarin and is completely edible. Kumquat peel is very tasty, but in rare cases it painfully affects the state of the cecum.

The first scientific description of this plant species was created by the Algerian botanist Trabyu.

In nature, you can find various kinds of fortunelly, in which each is characterized by a peculiar form of the fruit. Now kumquat is extremely widely cultivated in its homeland - in southern China. In addition, the countries of Southern Europe, Southeast Asia and the Middle East, as well as Japan and the southern states of the USA (in particular, Florida) are actively involved in importing fruits of Fortunella. Kumquat is rarely grown from seed because of a weak root system. Therefore, for propagation of the tree, a three-leaf poncirus is grafted. Sometimes fortunella is grown in apartments as a houseplant. The use of kumquat is permissible not only raw, but also after making jams, confectionery and liqueurs from it. In Japan, Fortunella is traditionally used at New Year's feasts.

Nutritional Value of Kumquat

The content of vital biological components in Fortunella is very high. Per 100 g of raw kumquat accounts for:

  • 1.79 g of proteins
  • 0.83 g fat
  • 15.8 g of carbohydrates
  • 80.9 g of water
  • 0.49 g of dry residues
  • 6.7 g dietary fiber
  • 0.49 g of ash
  • 9.4 g of monosaccharides and disaccharides
  • 7.5 g sugar
  • 0.12 g of starch
  • 0.104 g of saturated fatty acids
  • 0.156 g unsaturated fatty acids
  • 0.169 g of polyunsaturated fatty acids

The raw fruits of fortunella contain a huge amount of essential vitamins that promote health and support the functioning of almost all body systems.

Vitamin content in 100 g kumquat:

  • 31 µg? -Carotene (A)
  • 289 mkg of vitamin A (ER)
  • 38 µg thiamine (B1)
  • 90 mcg riboflavin (B2)
  • 0.43 mg of vitamin B3
  • 0.209 mg pantothenic acid (B5)
  • 37 µg pyridoxine (B6)
  • 21 mcg of folic acid
  • 44 mg of ascorbic acid (C)
  • 0.16 µg tocopherol (E)
  • 4.1 μg biotin (N)
  • 0.43 mg nicotinic acid (PP)
  • 8.38 mg choline
  • 17.2 mcg of folate
  • 0.425 mg niacin

Caloric content of various types of kumquat

Although kumquat has a fairly rich vitamin composition, its fruits are characterized by a rather low calorie content. 100 g of fresh fortunella contains only 70 kilocalories. This unique property allows nutritionists to recommend this fruit as a complete healthy fruit for weight loss. In the dried form, kumquat is even less caloric: its energy value is 50 kcal. However, in dried form, fortunella can hold as many as 250 kcal per 100 g of fruit, so it is less suitable for diets.

One fruit of fresh kumquat usually weighs 30–40 g, so it can provide the body with energy in the amount of 21–28 kcal.

Kumquat mineral composition

In the pulp of the fruit of fortunella can be found many useful macronutrients and trace elements, therefore, this fruit is able to effectively fill the daily need for minerals.

Macroelements in 100 g of Fortunella:

  • 63 mg of calcium (Ca)
  • 21 mg of magnesium (Mg)
  • 20 mg of phosphorus (P)
  • 185 mg of potassium (K)
  • 11 mg of sodium (Na)

Kumquat fruits also contain almost all the most important trace elements:

  • 0.87 mg of iron (Fe)
  • 0.18 mg zinc (Zn)
  • 0.096 mg of copper (Cu)
  • 0.137 mg manganese (Mn)

The pulp of fortunella is rich in various plant nutrients:

  • 156 mcg carotene
  • 194 mcg cryptoxanthin
  • 130 mcg lutein-zeaxanthin

Useful properties of kumquat and its use in fresh and dried form

There are approximately six kinds of useful exotic fruit, which are characterized by differing from each other in size and shape. You can also identify about ten artificially created and natural hybrids: Lemonquat, Morgan Kumquat, Ichangquat, Fukushi Kumquat, Orange Quat, etc.

Fortunella is often called the “food of the wise men,” and this is no accident: it is possible to eat both the flesh and the rind of fruits, and the rich composition of kumquat does not at all lead to its high caloric content. In dried form, fortunella is often made into an ingredient in dishes such as pastries, pickles, sauces and tinctures.

Peel dried kumquat is highly valued for its antibacterial properties. To achieve the best effect, dried peel should be placed near the source of open fire, so that, as a result of evaporation, the essential oils fly out from the surface and fight against harmful bacteria in the air. Often used for inhalation decoctions of dried peel kumquat. Also in this fruit the concentration of furakumarin is very high, contributing to the treatment of fungal infections.

Useful properties of dried kumquat:

  • The ability to clear the blood vessels of excess cholesterol.
  • Saturation of the body with minerals and vitamins.
  • Alleviating the effects of alcohol use (hangover).
  • Combating constipation due to the high concentration of dietary fiber.

Healing properties fresh Fortunelles are slightly different from the above, because the concentration of other useful components in the pulp is high:

  • Prevention of various problems with the cardiovascular system.
  • Struggle with apathy or stress, mood enhancement and maintenance of tone.

The benefit to the body from the use of dried kumquat is less great, because it does not fully preserve all the healing properties of fresh fruit. Moreover, the receipt of this product is made in a special way: fortunella is dried in a dehydrator or in the sun, and then boiled in sugar syrup. Dried kumquat is dark and shriveled in appearance, but it can serve as an excellent dessert. Also, vitamins A and E in its composition seriously help with the following problems:

  • diseases of the eye retina (for example, myopia, night blindness, etc.),
  • premature aging
  • the appearance of skin rashes,
  • negative influence of sunshine.

Contraindications to the use of kumquat

  • Increased acidity in the tissues of the stomach.
  • Kidney disease.
  • Individual intolerance to this tropical fruit.

Despite the presence of a small number of contraindications, Fortunella is rightly considered one of the most unique diet products.

Composition and calorie kumquat

There are many varieties of kumquat: marumi, maive, hong kong, naga, malay. The chemical composition and nutritional value of fruits of different varieties differs only slightly.

The caloric content of kumquat per 100 g is 71 kcal, of which:

  • Protein - 1.9 g,
  • Carbohydrates - 15.9 g,
  • Fat - 0.9 g,
  • Dietary fiber - 6.5 g,
  • Ash - 0.52 g,
  • Water - 74.28 g.

Vitamins in the composition of kumquat per 100 g of flesh:

  • Vitamin A, RE - 0.15 mg,
  • Alpha Carotene - 0.155 mg,
  • Beta Cryptoxanthin - 0.193 mg,
  • Lutein + Zeaxanthin - 0.129 mg,
  • Vitamin B1, Thiamine - 0.037 mg,
  • Vitamin B2, riboflavin - 0.09 mg,
  • Vitamin B4, choline - 8.4 mg,
  • Vitamin B5, pantothenic acid - 0.208 mg,
  • Vitamin B6, pyridoxine - 0.036 mg,
  • Vitamin B9, folate - 17 mg,
  • Vitamin C, ascorbic acid - 43.9 mg,
  • Vitamin E, alpha tocopherol, TE - 0.15 mg,
  • Vitamin PP, NE - 0.429 mg.

Macro elements per 100 g of kumquat:

  • Potassium, K - 186 mg,
  • Calcium, Ca - 62 mg,
  • Magnesium, Mg - 20 mg,
  • Sodium, Na - 10 mg,
  • Phosphorus, Ph - 19 mg.

Trace elements per 100 g of pulp:

  • Iron, Fe - 0.86 mg,
  • Manganese, Mn - 0.135 mg,
  • Copper, Cu - 95 mcg,
  • Zinc, Zn - 0.17 mg.

In the pulp of kumquat per 100 g are also present:

  • Mono - and disaccharides (sugar) - 9.36 g,
  • Fatty acids, Omega-3 and Omega-6 - 0.171 g.

The remaining substances are insignificant. These are fatty acids, monounsaturated, polyunsaturated and saturated, pectins, essential oils.

Describing the composition of kumquat, you need to clarify that this is the content of nutrients in the pulp. Citrus is used along with the peel - it also contains nutrients, and among them firocoumarin is a natural antibiotic.

The benefits of kumquat for the body provide:

    Vitamin C is an antioxidant, a substance necessary for blood formation, hormone synthesis, histamine neutralizer,

Vitamin A is an antioxidant necessary to maintain the beauty and youthfulness of the skin,

Copper is one of the leading participants in organic reactions, responsible for the reactions of the nervous system and the synthesis of red blood cells,

Potassium is a substance whose main function is to maintain water and electrolyte balance in the body,

  • Calcium is a building material for bone and cartilage tissue.

  • The calorie content of kumquat depends largely on how it is stored, and on cooking. The calorie content of a frozen fruit corresponds to the nutritional value of a fresh plant, but in a dried one, the amount of carbohydrates increases, and accordingly the caloric content increases to 283 kcal per 100 g. It can be concluded that golden orange should not be included in the diet menu.

    Useful properties of Kumquat

    When using kumquat along with the peel, one does not have to fear that nitrates or heavy metals from the soil absorbed by the fruit during maturation will enter the body along with it. In the pulp and peel of the fetus harmful compounds do not accumulate.

    The beneficial effect of kumquat on the body:

      It has anti-fungal effect.

    Replenishes the body's vitamin and mineral reserves, boosts immunity, has a restorative effect on health.

    Accelerates metabolic processes, due to the large amount of dietary fiber and pectin helps the body to get rid of old slags and accumulated toxins.

    Lowers blood cholesterol.

    Used as a preventive measure for the prevention of seasonal viral infections.

    Helps reduce the likelihood of illness - arthrosis, cancer and arthritis.

    Normalizes blood pressure.

  • Interferes with the development of thrombophlebitis and varicose veins.

  • People whose professional activity is connected with emotional stress are recommended to eat at least one golden orange every night. It stabilizes the state of the nervous system.

    Harm and contraindications to the use of kumquat

    Contraindications to kumquat are the same as for all citrus fruits. First of all, it is a polyvalent allergy and an individual negative reaction to the product - citruses are strong allergens.

    It is undesirable to use a golden apple:

      With increased acidity of gastric juice on the background of exacerbation, when there are heartburn, nausea after eating and other symptoms indicating the beginning of gastritis.

    In inflammatory diseases of the kidneys, so that the acids contained in citrus do not provoke exacerbations.

  • During pregnancy and lactation, so as not to cause the development of allergies in the future baby.

  • You should use this fruit with diabetes with caution so as not to provoke an increase in blood sugar levels.

    At the first "acquaintance" with kumquat, it is necessary to be careful not to lash out at a tasty delicacy. The first time you need to limit half of the fruit - its effect on the body is more pronounced than that of the usual mandarins and oranges.

    Kumquat recipes

    To avoid disappointment, kumquat must be chosen correctly. Before purchasing a fruit, be sure to touch it: if it is soft, it means that it is already over-ripe, too hard - it is torn off green and ripened during transportation, most likely it will taste fresh. The skin should be the same as that of a ripe orange - orange, smooth, shiny.

    Recipes with Kumquat:

      Dried kumquat. Dry the fruit in the sun or use the method of dehydration.

    Jam. Sugar by weight should be as much as citrus. First, each fruit is incised in 3-4 places peel, then poured into a deep drushlag and immersed in boiling water three times. Then, from the last boiling water, into which the fruits were put, scoop up water (at the rate of 1 kg of sugar per 1 cup of water) and boil the syrup from all the sugar. Fill the fruit with syrup, boil until cooked - until thickened, before turning off, add the juice of whole lemon and mix thoroughly.

    Warm salad. Main ingredients: 150 g of golden orange with peel, 1 large bunch of arugula, a spoon of olive oil, chicken breast - 400 g, asparagus - 200-250 g. For dressing, mix 2 tablespoons of soy sauce and honey, a teaspoon of mustard and balsamic cream sauce, juice of one orange. Chicken fillet rubbed with salt and pepper is roasted. Asparagus cut into pieces 3 cm long, kumquat - thin rings. Fried asparagus and kumquat individually in olive oil. In the heated kumquat, directly into the pan, pour the dressing and leave to stew for 7 minutes. Arugula mixed with chopped chicken breast and asparagus is laid out on a plate, poured over steamed dressing, mixed. Serve salad hot.

    Kumquat Candy. In a pot of boiling water kumquats blanched for 1 minute. Should be prepared in advance with ice plate or dish, filled with ice water. After blanching, the fruits are laid out in the cold, otherwise they will become too soft. Cold golden oranges spread on a paper towel - all moisture should be carefully removed. A chocolate bar is melted on a stove, and in a deep plate, cocoa powder is mixed with brown crystalline sugar. First, kumquats are completely dipped in chocolate so that it evenly covers the skin. Then each fruit is punctured with a toothpick and a “cap” is made, rolling off the half in the prepared powder. In order not to lose the powder and not to scratch the icing, toothpicks stick into the sugar bowl and wait until the icing stops flowing. To quickly frozen chocolate, sugar bowl with an almost ready-made chocolates placed in the refrigerator.

    Hot with kumquat. It is better to take poultry meat - turkey or chicken. Kumquat taste goes well with pork, but the cooking time is increased by 3 times. This recipe used chicken fillet. Beat off the meat, form the medallions, spread on a baking sheet greased with vegetable oil. Medallions are added by pepper, and the surface is smeared with mayonnaise, spread on each by 2-3 slices of pineapple and kumquat plate. The baking tray is placed in an oven heated to 180 ° C. Hard cheese is grated. After 20 minutes of baking, the baking sheet is taken out and the medallions are sprinkled with grated cheese, placed in the oven again and brought to readiness. Once the fillet is soft, you can turn it off.

    Kanqued Kumquats. On the skin of each fruit do the cutting - 6-7 cuts, so as not to damage the flesh. Boil for 2-3 minutes - the water should completely cover the surface of citrus. Cool boiled fruits in ice water. Now make a cut on the "ass" of citruses and remove the bones - as carefully as possible so that the form is preserved. Cook the syrup: 2 parts water, 3 parts of sugar, a little grated ginger. Place the fruit in the syrup and boil until it thickens. Store, as usual fruit jam, in the sterilized banks.

  • Casserole - perfect breakfast. Mix cottage cheese with eggs, sugar and semolina. It is more convenient to first grind the curd with eggs, and add semolina later. Add a little milk, sugar, add salt, dried whole kumquats or sliced ​​raw, mix the dough thoroughly, achieving a homogeneous structure. You can add a pinch of vanilla sugar and cinnamon. The form is greased with butter, spread the dough, like on a cake, put in the oven, preheated to 180 ° C, baked for about 30 minutes. Serve chilled. You can eat with kumquat jam, honey or sour cream.

  • Kumquat jam is cooked the same way as from ordinary fruits, only in the skin must make cuts and add lemon juice. Store in sterilized jars at room temperature.

    Interesting Facts About Kumquat

    Kumquat is the youngest of citruses, the first mention of it was found only in the XI century, in the chronicles of China. In the twelfth century, the Portuguese brought a wonder to Europe, but it did not take root. Grow a novelty began only at the end of the eighteenth century.

    The culture is quite capricious. Her "quirks" have to face those who grow bonsai on the windowsill. In the summer it should be put in the shade, in the winter - to a bright light, to protect from hypothermia and overheating. When the temperature drops the plant dies. If all conditions are met, then in spring or early summer you can admire delicate flowers, and in winter enjoy the taste of fresh fruits.

    To facilitate the cultivation of plant breeders bred hybrids, crossing the plant with lime, mandarin, orange. К сожалению, основная «изюминка» кумквата потерялась. Ведь плод ценят за кисловатую мякоть и сладкую кожуру — гибриды с кожурой есть нельзя.

    В Китае гостей домой приглашают редко. But if this happened, in a rare house on the table will not stand a dish filled to the brim with golden fruit.

    In the treatment of colds, the Chinese heat the rind of the fruit and inhale, breathing in the rich aroma of essential oils.

    Intoxication after drinking is also treated with Chinese mandarins - 3-4 fruits help better than a bottle of beer or a glass of pickle. Why Europeans do not learn from the experience of the Chinese? You can simultaneously get rid of hangover and eliminate bad breath.

    Watch a video about kumquat:

    What is kumquat?

    This bright orange fruit, which first appeared in China in the XIX century. After some time, it was distributed to other countries in Asia, Europe and America. Kumquat is a fruit whose name is translated from Chinese as “green apple”. Another popular name is “Kinkan”, which has Japanese roots. It translates as "golden orange".

    Kumquat in appearance and taste really resembles this orange citrus fruit. But there are some significant differences. The fruits of kumquat are oblong, elongated, about 5 centimeters long and 3-4 centimeters wide, and the skin is so sweet that the fruit consumes whole food, getting rid of only the seeds inside. The flesh is juicy, with a pleasant, slightly tart sweet and sour taste.

    Kumquat refers to those citrus plants that can be grown indoors. With proper care, this evergreen tree not only fits perfectly into the design of any room, but also will delight the owners with tasty and healthy fruits.

    Composition, nutritional value and calorie

    Kumquat is a source of many vitamins and minerals. Some of them are directly in the skin of the fruit. Orange fruits contain vitamins of group B, C, A, E. The chemical composition of kumquat includes such mineral elements as potassium, calcium, phosphorus, zinc, magnesium, copper and iron. There are a lot of fatty acids and aromatic oils in it.

    The main advantage of this fruit, compared with other citrus fruits, is that its fruits do not contain nitrates at all. That is why the benefits of "golden orange" can not be overestimated.

    Kumquat is not only unique in its composition, but also low-calorie. 100 grams of orange fruit contains only 70 kcal. He must be in the diet of people who want to lose weight.

    Useful properties of fresh fruit

    Kumquat fruits are equally useful in any form. They are eaten fresh, dried, dried. From this, the beneficial properties of kumquat do not diminish.

    Fresh Kumquat:

    • an indispensable product for the prevention and treatment of diseases of the nervous system,
    • helps to get out of depression, get rid of stress and apathy,
    • normalizes the emotional background,
    • helps to improve the work of the heart and blood vessels.

    "Golden Orange" must be eaten directly with the peel. It contains a large amount of vitamins and minerals, while there are no nitrates at all.

    Dried Kumquat: harm and benefit

    Dried kumquat is considered more useful than fresh. The amount of vitamins and minerals in it is even greater. For example, the antifungal substance furakumarin does not contain fresh fruit, but it is dried kumquat. Its useful properties are as follows:

    • effectively fights cold and flu,
    • fights fungal infections and inflammations
    • stabilizes the work of the gastrointestinal tract,
    • charges the body with energy, increases vitality,
    • compensates for the deficiency of vitamins and minerals, increases the body's resistance to various viruses,
    • improves brain function
    • The essential oils of dried kumquat increase its bactericidal properties, which is especially important during the period of increasing the number of colds.

    The fruits of the "golden orange" can cause harm to the body. Contraindications to its use in dried and any other form are:

    • Chronic gastritis and peptic ulcer. The acid contained in the fruits of kumquat causes the exacerbation of these diseases.
    • Kidney disease
    • Tendency to allergies.
    • People with diabetes should limit the consumption of dried fruit.

    Dried kumquat, the harm and benefits of which are not known to all, is recommended even to pregnant women due to the high content of vitamins and minerals. But in the last trimester it is necessary to limit its use, since there is a high risk of developing an allergy in the unborn child.

    Dried kumquat. Harm and benefits to the body

    Dried kumquat is not less useful than dried or fresh. He is not inferior to them in useful properties. Dried kumquat is especially useful for people with eye diseases. This is due to the content of vitamin A in its composition.

    "Golden Orange" favorably affects the skin. It prevents its premature aging, reduces the negative effect of ultraviolet radiation. The natural beauty of the skin provides vitamin E in the flesh and peel of orange fruit.

    Dried kumquat, the harm and benefits of which largely coincide with those of fresh and dried fruits, is an indispensable product in the winter season. It helps to strengthen the immune system in adults and children.

    The use of kumquat in cooking

    Kumquat is used in cooking in fresh and dried form.

    • From its ripe fruits, you can make an original sauce that harmonizes perfectly with the taste of meat and vegetable dishes.
    • From orange fruits it turns out tasty and healthy jam, jam and marmalade.
    • Kumquat, whose properties are preserved in any form, is used to make candied fruits. They can be added to various desserts and pastries.
    • From the juice of "Japanese orange" make delicious cocktails, liqueurs and tinctures.

    Dried kumquat, whose beneficial properties are even higher than that of a fresh fruit, will give any baking a unique citrus aroma. But in this form, its caloric value per 100 grams is not 70, but as much as 280 kcal.

    How to make candied kumquat at home

    For the preparation of tasty and healthy candied fruit you will need 0.5 kilograms of kumquat, the same amount of sugar and 100 ml of water. Then everything is very simple.

    1. Fruit rinse, cut into slices, remove the bones.
    2. Prepare syrup from water and sugar. Boil a minute.
    3. In the boiling syrup add kumquat pieces. Cook on medium heat for 10 minutes.
    4. Remove from heat, allow to cool completely.
    5. The next day, boil the candied fruit for 10 minutes. Repeat the procedure for another 2-3 days.
    6. After that, cooled candied fruit lay out on a baking sheet with parchment. Dry for 24 hours in air in a ventilated room, and then for several hours in an oven at a temperature not exceeding 50 degrees. The longer the pieces are in the oven, the harder the kumquat will turn out.

    Candied after cooking can be sprinkled with powdered sugar. Store in a dry container for about 6 months.

    Marmalade kumquat jam

    From the healthy kumquat you can make very tasty jam. To do this, you need 1 kilogram of ripe fruit, 800 grams of sugar and 200 ml of water.

    Kumquats thoroughly washed, dried and cut into thin rings, not forgetting to remove the bones. Then boil sugar and water syrup in a saucepan. Turn off the stove. Dip the sliced ​​fruit into the hot syrup, and set the pan aside for 12 hours. After a specified time, proceed to cooking delicacies. Boil it over low heat, stirring occasionally, until the syrup is clear. Hot jam spread on sterile jars, wrap, and then store in a refrigerator or basement.

    Kumquat jam is obtained as thick as marmalade, fragrant, with a spicy bitterness. Regardless of the method of preparation, the fruit does not lose its beneficial properties.

    Kumquat - useful properties

    On the windows of supermarkets in recent times, a lot of new, little-known products have appeared. Surprisingly, the previously inaccessible exotic fruits are sold in full. These are sweet pineapples and mangoes, bright green avocados, ripe lychees, pomelo, coconut, tangelo, feijoa and miniature kumquat. Europeans use kumquat more often than other citrus fruits. This is not surprising, because this fruit has a whole range of useful properties. Today we will talk about kumquat and its benefits.

    General description and use

    Kumquat is a tropical evergreen plant belonging to the citrus family. The fruit is also called Fortunella and Kinkan. Homeland Kumquat - the southern lands of China. Now the exporting countries are Indonesia, Japan, Greece and the USA.

    Externally, the fruit resembles a small oval orange. The length of kumquat does not exceed 5 cm, the width is 4 cm. Since it is used together with the peel, the taste is similar to sour-sweet and tart tangerine at the same time. There are several types of kinkan:

    Kumquat is widely used to prepare various dishes. Usually it is eaten raw, or it is decorated with salads, sandwiches, stand-up snacks, and cocktails. Also, the fruit is well suited for the preparation of sweet-sour sauces for meat, fish and vegetables. Dried kumquat, used as a snack to strong alcoholic drinks, retains its beneficial properties. Often, Fortunella is added to desserts.

    How to choose a kumquat?

    When buying this tropical fruit should carefully evaluate its appearance. The peel should be deep orange, smooth and shiny, without scratches and damage. Mature fruit is characterized by moderate softness, its hardness speaks of immaturity, and excessive softness speaks of over-ripeness. Keep the product in the refrigerator for no more than 3 weeks. Wash the kumquat with warm water and then dry thoroughly. Fruit freezing is possible.

    Useful properties and contraindications to the use of kumquat

    The benefits of Kumquat can be talked about for a long time, since its amazing gastronomic, anti-alcohol and anti-bacterial indicators deserve real respect. Dried, dried and fresh kumquat has useful properties. It contains the mass of substances needed by man, including:

    • a large amount of essential oils
    • furakumarin able to cope with a number of fungal infections
    • vitamins A, C, E, B1-6,
    • potassium and calcium,
    • iron, magnesium, copper, sodium,
    • zinc and phosphorus,
    • fatty acid.

    Due to the beneficial properties, candied kumquat is used to treat:

    • cold, flu, tonsillitis and acute respiratory infections,
    • gastritis and stomach ulcers,
    • nervous disorders, depression,
    • diabetes, with this disease kumquat can be used regularly,
    • atherosclerosis.

    Increased concentration of vitamin C makes kumquat an indispensable tool to increase the overall body resistance to pathogens and strengthen the immune system. Residents of many Asian countries know that kumquat is useful and what it is. They hold the fruit near the fire, believing that it enhances its beneficial effect.

    The benefits of kumquat are obvious, and harm this fruit can not bring. It is considered a dietary product that promotes the breakdown and elimination of excess cholesterol, toxins, heavy metals and radionuclides. Contraindications kumquat does not have. It is also worth noting that the constant inclusion in the diet of Fortunella is the prevention of stroke.

    Dried kumquat - useful properties

    The natural dried kumquat is not only tasty, but also useful delicacy. With the observance of the manufacturing technology of dried kumquat, all useful substances are stored in it. Such a product will not look very presentable: it will darken and wrinkle. However, in this form it will be useful for the body. In contrast, the fruits, boiled in syrup and dried, look much better, but do not contain nutrients.

    How useful dried kumquat?

    Useful properties of dried kumquat are quite extensive. To get the maximum benefit from this fruit in food, it is recommended to use not only the pulp, but also dried skin. The benefits of dried kumquat are as follows:

    1. The peel and pulp of dried kumquat have antibacterial properties, so they are used for inhalation and air disinfection.
    2. Purifies blood from cholesterol plaques.
    3. Increases the body's defenses, improving resistance to infections.
    4. Furakumarin contained in this citrus is effective in the treatment of fungal diseases.
    5. It nourishes the body with important vitamins and minerals: vitamins of groups B, A and E, iron, calcium, phosphorus. This property is especially useful for avitaminosis and after illness.
    6. Fruit improves eye health, so it is recommended to use it in diseases of the retina.
    7. Pectin contained in kumquat, allows to improve the intestinal microflora and intestinal peristalsis.
    8. The calorie content of dried kumquat is about 50 kcal, which is lower than in dried or fresh fruit. For this reason, dried kumquat is considered a diet citrus that can be used for weight loss.
    9. Improves the bowels, as it contains a large amount of dietary fiber.
    10. Antioxidants contained in citrus help fight aging.
    11. Improves the condition of the skin.
    12. Improves metabolic processes in the body, promoting weight loss.
    13. Removes hangover. For this you need to eat about 300 g of the product.
    14. Strengthens the nervous system, relieves stress, improves mood.
    15. Gives energy, so kumquat is good to eat for breakfast.

    It should be remembered that kumquat refers to citrus and that this fruit is unusual for our body. To avoid allergic reactions, you should start taking kumquat with a minimum dose.