kumquat

Everyone knows that kumquat is a delicious fruit, but do you know the functions and effects of kumquat? Let me introduce it to you.

kumquat

Kumquat, also known as kumquat, summer orange, golden date, longevity orange, is also one of the citrus fruits. Kumquat has golden skin, thin skin, tender flesh, and sweet juice. It is difficult to separate the skin from the flesh, and can be eaten with the skin and flesh after washing. Kumquat contains special substances such as special volatile oils and kumquat glycosides, and has a pleasant aroma. It is a very distinctive fruit. Kumquat has luxuriant branches and leaves, elegant crowns, and is evergreen all year round; in summer, the flowers bloom as white as jade, and the fragrance overflows far, and in autumn, the golden fruits are bright, which can be enjoyed and eaten. Ouyang Xiu, a writer of the Northern Song Dynasty, praised kumquat in "Return to the Fields": "It is fragrant and delicious, and it shines brightly on the wine and food, like a golden bullet. It is a precious fruit." Kumquat has "four pleasures", namely, the taste is pleasing to the mouth, the color is pleasing to the eyes, the smell is pleasing to the nose, and the reputation is pleasing to the ears. It can be said to be "four wonders" in shape, meaning, posture, and scenery. "It is hard not to steal the densely packed golden balls, which are most pitiful to see hanging on the treetops. They have no portion for the old man's stomach, so they are left for the deep autumn to feed his eyes." This is a line from the poem "Kumquat" by Qian Shisheng, a poet from Zhejiang Province in the Ming Dynasty. He not only described the appearance and characteristics of kumquat, but also expressed his love for it and his reluctance to use it to fill his stomach in the poem.

Kumquat - Species Information

Species name: Kumquat

Scientific name: Fortunellamargarita

Other names: Luofu, milk kumquat

Family name: Rutaceae

Genus name: Kumquat

Origin:

It is native to southern China and widely distributed in the Yangtze River basin and provinces to its south.

Overview:

Kumquats are native to southern China, the Yangtze River Basin and provinces and cities to the south. The cultivation history is about 4,000 years. According to the "Shangshu Yugong", as early as the Xia Yu period in China, oranges were presented as tribute to the court. Qu Yuan of the Chu State wrote "Ode to Oranges" and it has been passed down through the ages. "Orange Records" written by Han Yanzhi in the Song Dynasty is the world's first monograph on orange cultivation. As early as the Western Han Dynasty in China, oranges were spread to West Asia from the "Silk Road". They were spread to Japan in the 8th century AD. They were spread to Italy, Algeria and Australia in the 16th century. China's bonsai kumquats are famous both at home and abroad. The kumquat bonsai in Foshan, Guangdong, Xinhui and other places have a very high level of horticulture and are cherished by people from all over the world in flower markets around the world.

Habits: It is mostly planted in pots in northern China. It likes a warm, humid environment with sufficient sunlight. It is not cold-resistant and slightly shade-tolerant. It requires loose, fertile, well-drained, slightly acidic sandy loam.

Kumquat - Nutritional Information

Every 100 grams contains 81.1 grams of water, 0.9 grams of protein, 0.1 grams of fat, 1.1 grams of dietary fiber, 16.8 grams of carbohydrates, 0.6 grams of ash, 0.64 milligrams of carotene, 0.03 milligrams of thiamine, 0.05 milligrams of riboflavin, 0.4 milligrams of niacin, 56 milligrams of ascorbic acid, 2.53 milligrams of vitamin E, 138 milligrams of potassium, 1.2 milligrams of sodium, 61 milligrams of calcium, 21 milligrams of magnesium, 1.3 milligrams of zinc, 0.30 milligrams of iron, 15 milligrams of phosphorus, and contains organic acids, various amino acids, etc. The peel is also rich in vitamin C, coniferin, and clove glycosides.

Kumquat - Dietary Effects

1. Prevent and treat cardiovascular diseases Kumquat fruit contains golden glycosides and rich vitamin C (80% of which is in the skin, so do not peel it before eating) and vitamin P, which have a good effect on preventing blood vessel rupture, reducing capillary fragility and permeability, and slowing down vascular sclerosis. It is very beneficial for patients with hypertension, vascular sclerosis and coronary heart disease.

2. Bidirectional regulation of blood pressure: Intravenous injection of 1 mg/100 g of coniferin and eugenol in kumquat peel into SHR-SP rats can increase the blood pressure of the rats; while deoxyconiferyl 4-B-glucoside, citrus glycosides B, C, D and 6,8-diglucosyl apigenin can reduce blood pressure, among which 6,8-diglucosyl apigenin has a particularly significant antihypertensive effect.

3. Promote Qi, resolve phlegm, sober up Kumquat has a fragrant aroma that pleases the spleen, a spicy flavor that disperses qi, and a sweet and sour flavor that can produce body fluids. It has the effects of promoting Qi and relieving depression, digesting food and resolving phlegm, and promoting body fluids and relieving sobering up. It is a good food therapy for those with abdominal distension, cough with phlegm, thirst, and sore throat.

4. Resolving phlegm and dispersing stagnation, regulating qi and relieving pain. Kumquat seeds are pungent and enter the liver and lung meridians. They have the effects of promoting qi and dispersing stagnation, resolving phlegm and relieving pain. They can treat sore throat, diseases, hernia, testicular swelling and pain, breast lumps and other diseases. Regular consumption of kumquats can also enhance the body's resistance to cold and prevent colds. Do not eat kumquats before drinking milk.

Kumquat-Healthy Recipes

1. Kumquat Soup:

3 kumquats, appropriate amount of rock sugar. Use a knife to pierce the kumquat peel, squeeze out the core, add appropriate amount of rock sugar to water, cook over low heat, eat the kumquat and drink the soup, 3 times a day. This soup has the effect of regulating qi and resolving phlegm. It is suitable for cough, asthma, phlegm and other diseases.

2. Kumquat Cake:

2500g fresh kumquats, 2000g sugar, 106g salt, 50g alum. After washing the kumquats, use a knife to cut a few cuts one by one, soak them in a water solution prepared with salt and alum overnight, remove them the next day, drain them, soak them in water for a while, squeeze out the core and flatten them, and soak them in clean water twice, 2 hours each time, to remove the salt and spicy taste; choose a suitable container, put a layer of kumquats and sprinkle a layer of sugar, the amount of sugar is about 500g; after 5 days, pour them into the pot, add 500g sugar, boil them and then use a slow fire, wait until the kumquats absorb enough sugar juice, and put them in a porcelain jar for use. This cake has the effects of regulating qi, widening the stomach, digesting food and removing rot. It is suitable for chest depression, indigestion and bad breath. Take 5-6 pieces each time and chew them for good effect. It also has an auxiliary therapeutic effect on those with blood in the stool.

3. Kumquat honey wine:

800g kumquats, 20ml honey, 1800ml wine. Wash the kumquats, peel and separate them, soak them in wine with honey, filter them after 2 months, take the squeezed kumquat juice and mix it with the wine. Drink 20ml each time. This wine has the effect of promoting qi and relieving stomach pain, and can treat gastrointestinal disorders.

4. Kumquat powder:

49 kumquats. Wash and dry the kumquats for 49 days, then dry and grind into powder for later use. Take 6 grams each time with boiled water, twice a day, and take it continuously. This powder has the effect of benefiting the kidney and stopping production, and is suitable for treating enuresis in children with a certain effect.

5. Nuclear leaf and wormwood soup:

15g kumquat seeds, 30 kumquat leaves, 10g fennel. Boil the above three ingredients in water and drink it twice a day. This soup has the effect of promoting qi, reducing swelling and relieving pain, and can treat hernia swelling and pain.

6. Kumquat Jam:

(1) Wash 5 catties of kumquats and make a cross on the bottom;

(2) 3 jin of rock sugar (up to 4 jin for those who love sweets) and a bowl of water to dissolve the sugar;

(3) Add kumquats and cook over low heat for 2 hours without covering until each kumquat turns a transparent amber color. Squeeze the juice of one lemon into the mixture.

(4) Wash the covered container, put it in the sterilizer to dry, bottle it while it is still hot and lock the lid, this will create a vacuum effect;

(5) After cooling, store in the refrigerator and it can be eaten for one year.

7. Hakka orange jam in Hsinchu-Miaoli area:

Ingredients: 600 grams kumquats, 200 grams fine sugar, 1 teaspoon salt, 1 tablespoon wine, 1 chili.

Method: Wash and dry the ripe kumquats, steam them in a steamer, cut them in half, remove the seeds, grind them into a paste, add salt, sugar, wine, and chili powder, mix well, and put them in a bottle. (The Hakka people use golden round kumquats to make orange jam.)

8. Kumquat Candied Fruit:

(1) Remove the stems of the kumquats and weigh them on a scale to get a kilogram;

(2) Use 60 grams of salt and marinate for 24 hours (stir several times in between). At this time, the kumquats have softened. After draining the salt water, add 300 grams of sugar and marinate evenly. Put it in the refrigerator for about four days (stir frequently to make the sugar evenly dissolved).

(3) Take out and add 150g of sugar, leave for another two days (add sugar in batches), then take out;

(4) Add 150g sugar until it dissolves and then serve.