Juice

Fruit

Juice

Juice of Bergamot is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of bergamot: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Even thickness matters more than elaborate marinades for consistent doneness.

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Unit

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 49.9

Amount per 100 g

  • Total Fat 0.31 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.1 g
  • Polyunsaturated Fat 0.1 g
  • Cholesterol 0 mg
  • Sodium 5.21 mg
  • Salt 0.01 g
  • Total Carbohydrate 13.8 g
  • Dietary Fibre 0.4 g
  • Total Sugars 13.8 g
  • Complex / starch 1.02 g
  • Protein 0.81 g
  • Water 84.2 g
Detailed nutrients

Juice concentrates sugars and acids while leaving most fibre in the pulp.

History

Dried and fresh commercial packs of bergamot reached urban grocers, including named juice portions.

Dried and fresh commercial packs of bergamot reached urban grocers, including named juice portions.

Dried and fresh commercial packs of bergamot reached urban grocers, including named juice portions.

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