Yuzu, sudachi, kabosu...
This is the time of year when citrus fruits are in season.
It is an indispensable supporting ingredient on the dinner table, whether it be sprinkled on sanma (Pacific saury), a flavorful autumn dish, or added to a hotpot, to enhance the aroma and flavor.
Although the aroma and taste may differ, they can add an accent to a variety of dishes.
It is well known that citrus fruits are rich in vitamin C, but this time we looked into what kind of beauty benefits each of them has.
[Major beauty benefits of citrus fruits]
Vitamin C
Promotes collagen synthesis.
Inhibits the production of melanin pigment.
It has antioxidant properties and has anti-aging effects such as preventing age spots and wrinkles.
Potassium
It helps eliminate excess water from the body, reducing swelling.
Citric acid
It is expected to have beauty benefits such as increasing energy metabolism, relieving fatigue, regulating the intestines, and promoting blood circulation.
[Characteristics of Yuzu, Kabosu, and Sudachi]
The order of size of the fruit is kabosu, followed by yuzu and sudachi.
Yuzu
Yuzu has the most seeds.
When green they have a sour and bitter taste, but as they ripen they become sweeter.
It is said to contain twice as much vitamin C as lemons.
The limonene contained in the bark forms a film on the skin and moisturizes it.
It also promotes percutaneous absorption, which can help moisturize your skin.
Use the peel as a bath additive.
It contains a lot of the aromatic ingredient citral, so its refreshing and pleasant scent also has a relaxing effect.
"Naringin," "Auraptene," and "Hesperidin" also have the beneficial effect of burning neutral fat. They lower cholesterol levels while preventing the decline of good cholesterol.
Hesperidin is said to increase the absorption of vitamin C, allowing you to absorb vitamin C more efficiently.
Kabosu
With a well-balanced balance of sourness and sweetness, it is an ingredient that can be used in a wide range of dishes.
Kabosu juice contains the most potassium and citric acid out of yuzu, kabosu, and sudachi.
Citric acid breaks down lactic acid, which causes fatigue, and prevents the accumulation of fatigue. It also promotes the absorption of minerals such as calcium and iron, which helps prevent aging.
It has a lot of juice so it can be used to make juice or in a variety of recipes.
Sudachi
It has a strong aroma, but a mild bitterness.
The skin of the sudachi contains sudachitin (a type of polyphenol).
Sudachitin has the function of metabolizing fat, so it is effective for dieting, such as suppressing weight gain and improving sugar and lipid metabolism.
You can rub the skin on a grater to add flavor to lightly pickled vegetables, or it is also perfect as a topping for tofu or miso soup.
All of them had roughly the same amount of Vitamin C.
Yuzu has aromatic effects and moisturizes the skin, so after using it in cooking, try adding it to your bath as a bath additive.
If you are on a diet, you may want to choose sudachi or yuzu, which have the effect of burning neutral fat and metabolizing fat.
Although there is a difference in the amount of juice, all three types can be enjoyed whole, as the skin contains many beauty ingredients. We recommend slicing the skin into thin strips and using it as a topping, or rubbing it to add flavor to dishes.
Tips for using in cooking ▼
When squeezing, place the skin facing down so you can get the nutrients contained in the skin and the juice at the same time.
If you want to freeze them, peel them thinly, remove the moisture, place them in an airtight bag and freeze.
