What are kumquats good for and how do you use them?

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Kumquat in Chinese means "yellow orange". They were originally grown in China. They are now also grown in a number of other countries, including warmer areas of the United States, such as Florida and California. In contrast to citrus fruits, kumquat peels are sweet and edible, while the flesh is succulent. This article covers the nutrition and health benefits of blueberries, as well as tips for eating them.

1. Nutritional composition of kumquats

Kumquats are particularly notable for their abundant supply of vitamin C and fiber. You can get more fiber in one serving than most other fresh fruits.
100 grams of blueberries (about 5 whole kumquats) contains:
Calories: 71 Carbs: 16 grams Protein: 2 grams Fat: 1 gram Fiber: 6.5 grams Vitamin A: 6% RDI Vitamin C: 73 % RDI Calcium: 6% RDI Manganese: 7% RDI Kumquats also provide small amounts of vitamins such as: Several B vitamins, vitamin E, iron, magnesium, potassium, copper and zinc. The edible seeds and skin of kumquats provide small amounts of omega-3 fats. Like other fresh fruits, the water content in kumquats is quite high. About 80% of their weight is from water.
The high water and fiber content of kumquats makes kumquats a satiety food, but they are relatively low in calories, making them a great snack when you're on the go. I'm watching my weight.

2. Kumquats are rich in antioxidants and other plant compounds

Kumquat ingredients are rich in plant compounds, including flavonoids, phytosterols and essential oils. There is a higher amount of flavonoids in the edible kumquat pods than in the pulp. Some of the fruit's flavonoid compounds have antioxidant and anti-inflammatory properties. The phytosterol compounds in kumquats have a chemical structure similar to cholesterol, which means they can help block the absorption of cholesterol in your body, which can help lower blood cholesterol.
The essential oils contained in kumquats leave a fragrance on hands and in the air. The most prominent substance in kumquats is limonene, which has an antioxidant effect in your body.
When used in whole foods, such as kumquats, various flavonoids, phytosterols and essential oils are thought to interact and have beneficial synergistic effects such as kumquat for cough.

3. Kumquats support healthy immune function

In folk medicine in some Asian countries, kumquats are used to treat colds, or kumquats for coughs and other respiratory infections.
Modern science shows that there are several compounds in kumquats that support your immune system.
Kumquats, a super source of vitamin C. In addition, certain plant compounds in kumquats may also help boost your immune system.
Animal and test-tube studies show that compounds from the kumquat plant can help activate immune cells known as natural killer cells.
Natural killer cells contained in kumquats help protect you from infection. Compounds in kumquats have also been shown to kill tumor cells. In addition, beta-cryptoxanthin contained in kumquats helps to stimulate natural killer cells which is a type of carotenoid.
A meta-analysis of seven large observational studies found that people with the highest intake of beta-cryptoxanthin had a 24% lower risk of lung cancer. However, the study could not prove a link that kumquats can help fight obesity and related disorders
The plant compounds contained in kumquats may help fight obesity and related diseases including heart disease and type 2 diabetes.
Scientists are testing this in mice using kumquat peel extract. The extract in kumquats is particularly rich in the flavonoids neocriocitin and poncirin.
In a preliminary study, normal-weight rats fed a high-fat diet for 8 weeks gained significantly more weight than rats given a high-fat plus-fat diet. with kumquat extract or a low-fat controlled diet. All groups consumed the same amount of calories.
Further analysis shows that kumquat extract helps to minimize fat cell size growth. Previous research suggests that the flavonoid poncirin contained in kumquats may play a role in this fat cell regulation.
In part two of the same study, obese rats fed a high-fat diet for two weeks gained 12% of their body weight. However, obese mice fed a high-fat diet plus kumquat extract maintained their weight. Both study groups consumed the same amount of calories.
In both parts of the study, kumquat extract also helped reduce fasting blood sugar, total cholesterol, LDL (bad) cholesterol, and triglycerides

4. How to use kumquat

Kumquats are best eaten whole, including the rind. The sweet flavor of kumquats comes from the rind, while their juice is tart. The only caveat is that if you are allergic to the rinds of common citrus fruits, you may need to omit the kumquats.
If the sour juice makes it difficult for you to eat, you can squeeze it out before eating the fruit. Just cut or bite one end of the fruit and squeeze. However, many people recommend eating the whole kumquat in one go, which blends sweet and tart flavors.
You can also lightly round the fruit between your fingers before serving, which helps release the essential oils in the peel and mixes the flavors of the sweet rind and the sour flesh.
Also, chew kumquats thoroughly. If you want to soften the skins before eating, you can soak them in boiling water for about 20 seconds and then rinse them under cold running water. However, this is not necessary.
As for the kumquat seeds, you can eat the whole fruit (despite the bitter taste), spit or pick if you cut the fruit.

5. Tips for buying and using kumquats

Kumquats are grown in the United States in the November to June season, but the availability of this fruit varies from place to place. If you wait until the end of the season to look for them, you might miss out.
If you can afford it, choose organic kumquats because you often eat the skin. If organic foods are not available, rinse them well before eating as they may have pesticide residue.
When choosing kumquats, you should squeeze gently to see the plump, firm berries. Choose kumquats that are bright orange, not green (which can mean they're underripe). Go through any with tender spots or discolored skin.
Store fruit in the refrigerator for up to two weeks. If you store under normal conditions, the kumquat will only keep for a few days.
In addition to eating the whole fruit, other uses for kumquats include:
Jams, jams and jellies Sliced ​​kumquats for use in salads (fruit or greens) Sliced ​​in sandwiches Added in stuffing Baking bread Bake into desserts such as cakes, pastries or cookies Bake or slice as dessert toppings Honey-soaked Kumquats , use a cough-reducing kumquat mix Slice and steep in boiling water after making tea With this dip, Quat is much more than just a fancy name. One of the most unusual things about these bite-sized spheres is that you eat the rind, which is the sweet part of the fruit. Kumquat is easy to transport when going out. Because when you eat the peel, you can harness the antioxidant compounds and other plant compounds found. Vitamin C and plant compounds in kumquats can help boost and support your immune system. Some compounds in kumquats may even help protect against obesity, heart disease, type 2 diabetes and some cancers, although more human research is needed. If you haven't tried using kumquats, look for them starting around November and over the next few months. Kumquats could become one of your new favorite fruits.
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Reference source: healthline.com