Kumquat: benefits and properties
The kumquat It is an exotic or tropical fruit the less curious, especially if we take into account that it is also popularly known by the name of dwarf orange.
Indeed, the kumquat is a fruit that belongs to the family of the Rutáceas, which includes more than 1,600 species, among which the genus stands out above all citrus, one of the most important to have 20 species with edible fruits.
Among the citrus fruits we can highlight precisely the kumquat for being the smallest fruit, and the only one whose skin or skin is edible (in fact it is delicious to eat it whole).
Its flavor can draw a lot of attention from people who have never eaten it before, since while its skin has a slightly acid sweet taste, its pulp is somewhat more bitter.
Its main advantage? In addition to its richness in vitamin C (as we will check in the next section dedicated to the benefits of kumquat), we can find it all year round.
Nutritional properties of kumquat
As we mentioned briefly in the previous line, kumquat stands out from the start because of its high content of vitamin C, an essential essential nutrient since it intervenes in the formation of bones and teeth, red blood cells and collagen, improves resistance to infections and It is also antioxidant.
It also highlights the presence of folic acid (participates in the production of white and red blood cells, and is also essential before and during pregnancy), as well as minerals such as potassium (necessary for the transmission and generation of nerve impulses) and magnesium ( improves the immune system).
Of course, it is a fruit with a high energy value, although its consumption is advised within a healthy and balanced diet. Despite its energy value, it provides satiety, which is why it is also recommended for weight loss diets.
Benefits of kumquat
Like oranges and lemons, kumquat is a citrus especially rich in vitamin C, whose consumption is ideal in autumn and winter to improve the functioning of the immune system (also highlights in this regard the presence of magnesium in its composition).
It helps reduce the risk of degenerative diseases, cardiovascular diseases and cancer. It is also useful to increase the production of bile, improving digestion. While its fiber content favors and helps in intestinal transit.
Images | clayirving / Tesla Aldrich This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesFruits