Kumquat is characterized by eating the peel and pulp together. After chewing, it feels moist in the throat and full of fragrance. 80% of vitamin C in kumquat is concentrated in the peel, with a content of 200mg per 100m. Kumquat can be used as tea besides fresh food. A great use is to process it into sugar kumquat cake, licorice kumquat cake, jam, orange peel wine, kumquat juice and so on. Aromatic oil can also be extracted from pericarp.

Other nutritional value of kumquat:

1, Kumquat fruit is rich in vitamin A, which can prevent pigmentation, improve skin luster and elasticity, slow down aging and avoid skin relaxation and wrinkle. Kumquat also contains vitamin P, which is an important nutrient for maintaining blood vessel health, can strengthen microvascular elasticity, and can be used as an auxiliary nursed back to health food for hypertension, arteriosclerosis and heart problems.

2. Kumquat fruit is rich in vitamin C, kumquat glycoside and other ingredients, which plays a certain role in maintaining cardiovascular function and preventing vascular sclerosis and hypertension. As a dietary health care product, kumquat preserves can stimulate appetite.

Extended data:

The role of kumquat:

1, kumquat has a good effect on preventing blood vessel rupture, reducing capillary fragility and permeability, and slowing down vascular sclerosis;

2. Kumquat can regulate blood pressure in two directions, which is very beneficial for people with hypertension and arteriosclerosis;

3, kumquat has the effect of promoting qi and relieving depression, resolving phlegm, promoting body fluid, relieving sore throat and sobering up.

References:

People's Network-Kumquat has high medicinal value, and eating with milk will hurt your health.

References:

People's Network-Nutritional Value of Kumquat