Compared with other citrus fruits, Kaman orange is rich in natural antioxidants-vitamin C and fruit acid, as well as minerals such as calcium and phosphorus. It has a wide edible base in the local area and is widely used in cooking, soaking and drinking. However, the edible basis is limited to the local area, and its popularity in other areas is not high. It is a small class of cash crops.

American experts believe that the optimal dosage of vitamin C per person per day should be 200 ~ 300mg, with a minimum of 60mg, and half a cup (about 100ml) of fresh orange juice can meet this minimum. The dietary reference intake (RNI) recommended by China Nutrition Society is 1000mg/ day for adults, and the maximum tolerable intake (UL) is1000 mg/day.

Product introduction

Kaman orange is a hybrid of lemon and kumquat, which is a fruit produced in Pacific island countries in Southeast Asia. Its diameter is 2-3cm, its skin is green and its flesh is golden. Compared with other citrus fruits, Kaman orange is rich in natural fruit acid and vitamin C, as well as minerals such as calcium and phosphorus. It has a wide edible base in the local area and is widely used in cooking, soaking and drinking. However, the edible basis is limited to the local area, and its popularity in other areas is not high. It is a small class of cash crops.

Kaman orange is also rich in natural organic acids, such as citric acid and malic acid, etc. Locals say that eating Kaman orange often makes you look young.

Although there is an orange in the name of Kaman orange, it is different from ordinary oranges, but it is very similar to lemon, but the color of Kaman orange is cyan, which is similar to that of green orange. However, its taste is very sour, so it is very suitable for making tea, and it may be difficult to swallow directly.