Yoguang was originally a niche fruit, known to few, especially in the north where few people have heard of it. However, in the past two years, with the popularity of yoguang drinks, this fruit has gradually become known to more people, its recognition has been increasing, and it is even hailed as the "rare vitamin C booster".
Yuzu: The Love-Hate Relationship with this Unique Fruit
Yuzu, also known as Citrus junos, is the fruit of a deciduous small tree in the Rutaceae family. Despite its name containing "citrus," it is not closely related to common citrus fruits. Originating from India and Southeast Asia, yuzu has been cultivated in China for over 1800 years, primarily in regions such as Guangdong, Guangxi, Fujian, Yunnan, and Hainan.
For those who have never tried it, you might wonder: What does yuzu taste like?
Yuzu is a fruit that evokes mixed feelings. Its flesh is plump, flat-round in shape with deep ridges, and its skin is yellow-green. The taste is a mix of sourness, sweetness, and slight astringency, leaving a sweet aftertaste. Those who enjoy it find it delicious, while others may find it too tart, causing a puckered expression after just one bite.
When you taste yuzu for the first time, you'll experience a sharp sourness and astringency that can be hard to swallow. However, after a moment, a hint of sweetness emerges in the throat, known as the "5-second sweetness." This unique flavor profile is due to the high content of tannic acid, organic acids, phenolic compounds, and polysaccharides present in yuzu.
Tannic acid is the primary component responsible for the astringent taste, with yuzu containing about 45% tannic acid, a notably high level. In comparison, persimmons, known for their astringency, typically have a tannic acid content of over 4%. Astringency is not a taste but a sensation caused by tannic acid binding with proteins in saliva, leading to increased friction on the tongue.
Generally, foods with lower ripeness levels have higher tannic acid content, resulting in increased astringency. This serves as a defense mechanism in plants to deter animals from consuming them prematurely, ensuring the seeds have a chance to mature and propagate.
Additionally, yuzu is rich in organic acids such as malic acid, citric acid, tartaric acid, lactic acid, oxalic acid, and acetic acid, contributing to its overall sour taste.
The sweet aftertaste occurs as the tannic acid and protein complexes gradually diminish, reducing the astringency and allowing the sweetness to emerge, creating the pleasant aftertaste.
Nutritional Benefits of Yuzu
Yuzu is often referred to as the "fruit of life" and is nutritionally valuable, containing vitamin C, B vitamins, potassium, magnesium, zinc, selenium, and other essential nutrients.
With an excellent vitamin C content, yuzu provides approximately 62mg of vitamin C per 100g, fulfilling nearly 60% of the daily vitamin C requirement for an average individual with just a few pieces.
One oil tangerine weighs about 100 grams. Image Source: Author's own photo
According to literature, the vitamin C content of some oil tangerine varieties mostly exceeds 100mg/100g. Researchers compared 9 different varieties of oil tangerines, including "Special Sweet," "TZ1," "BLG1," "Lanfeng No. 1," "Rongtian," "Sweet Variety," "Glass Sweet," "Green Peel," and "Cake Sweet."
Results show: Among these 9 varieties, the one with the lowest vitamin C content is the Sweet Variety, with a content of 98.3mg/100g; the highest is the Cake Sweet, with a content of 267.7mg/100g, nearly 8 times that of an orange.
According to the data in the literature, the mineral content of potassium and magnesium in pomelos is also good, ranging from 76.3mg/100g to 251.7mg/100g for potassium and 19.2mg/100g to 46.5mg/100g for magnesium. In comparison, the potassium and magnesium content in bananas that we commonly consume are 256mg/100g and 43mg/100g, respectively. Increasing the intake of potassium and magnesium in our diet can be beneficial for maintaining stable blood pressure.
In addition, satsumas are rich in antioxidants, such as polyphenols and flavonoids, which not only have antioxidant and anti-inflammatory effects but are also very helpful in preventing cardiovascular diseases, cancer, and regulating blood sugar.
As for the calorie content of satsumas, it is only 45kcal/100g, which is lower than that of apples. Having one a day, weight-loss buddies need not worry about gaining weight!
Are satsumas a "magic weight-loss tool"?
With the popularity of satsuma drinks, many people have been attracted to taste its deliciousness. Weight-loss enthusiasts even hail it as a "magic weight-loss tool" or a "fat-burning tool," claiming that it can help with weight loss significantly.
Yuzu: A Citrus Fruit with Potential Digestive Benefits
Yuzu, a type of citrus fruit, has been rumored to have a strong effect on digestion, with some people experiencing gastrointestinal discomfort after consumption, while others remain unaffected.
To promote bowel movements, foods rich in dietary fiber can help stimulate gastrointestinal motility, while certain polysaccharides can trigger bowel responses.
How do yuzu fruits fare in terms of these components?
According to data from the "Chinese Food Composition Table," yuzu fruits have a relatively high content of dietary fiber, with insoluble dietary fiber content as high as 3.4g/100g, nearly double that of apples and dragon fruits. However, a comparison of nine yuzu varieties showed dietary fiber content ranging from 1.2g/100g to 1.9g/100g, which is not significantly different from the fiber content found in mangoes, oranges, and apples.
Regarding polysaccharide content, a study comparing 16 yuzu samples found relatively low sugar content, ranging from 3.93% to 6.73%. However, some varieties had higher sugar content, exceeding 15%, such as the Nadaigan, Chaigan, and Xiaotiangan varieties, with sugar contents of 17.76%, 17.52%, and 19.15%, respectively.
In conclusion, the effect of yuzu on promoting bowel movements varies from person to person and depends on the yuzu variety consumed.
In summary:
Yuzu offers a unique taste experience, starting with a sour and astringent flavor that transitions to a subtle sweetness. It is a good source of vitamin C, potassium, magnesium, and other nutrients. Yuzu can be consumed fresh, juiced, boiled, used in soups, dipped in soy sauce, or enjoyed with tea.
References:
[1] Yang Wanyuan, Chen Xiaowei, Liu Dujuan, et al. Research Progress on the Biological Activities and Processing of Yuzu. Guangdong Agricultural Sciences, 2022, 49(07): 120-130. DOI: 10.16768/j.issn.1004-874X.2022.07.016.
[2] Wang Jianchao, He Yinying, Liu Xinming, Shen Zhaogui, Chen Faxing, Guo Linrong. Comprehensive Quality Evaluation of Fruit Resources of 16 Yuzu Germplasms in China. Journal of Northwest A&F University (Natural Science Edition), 2022, 50(3): 125-135.
[3] Yang Yuexin. Chinese Food Composition Table, 6th Edition, Volume 1. Peking University Medical Press, 2018.
[4] Wang Jianchao, Chen Zhifeng, Liu Xinming, Chen Ting, Guo Linrong. Analysis and Evaluation of Nutritional Components of Yuzu Fruits of Different Varieties. Journal of Fruit Science, 2018, 35(1): 108-117.
[5] Wang Ruiwen. Study on the Physiological Quality and Storability of Yuzu Fruits. Fujian Agriculture and Forestry University.
