Fruit

Halved Fruit

Yuzu fruit is the market form you buy whole—choose by firmness, aroma, and season. Inspect for bruises and mould; ripeness drives whether it is best raw or cooked. Wash just before use, trim stems or blossom ends, then slice, dice, or cook. High-water types shed liquid when salted or heated—account for that in dressings and bakes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshGrilled Cut SideRawScoopedSeasoned

Traits

HalvedHalved FruitPortionPrep ReadyPrimary YieldReady PrepVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 52.2

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.08 mg
Salt 0.01 g
Total Carbohydrate 13.4 g
Dietary Fibre 1.97 g
Total Sugars 10.5 g
Complex / starch 0.94 g
Protein 0.84 g
Water 87.4 g

Detailed nutrients

Energy 52.2 kcal
Water 87.4 g
Carbohydrates 13.4 g
- Sugars 10.5 g
- Starch 0.94 g
- Fibre 1.97 g
Protein 0.84 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 42.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.3 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
Minerals 325 mg
- Major Minerals 323 mg
  - Calcium 69 mg
  - Sodium 5.08 mg
  - Potassium 249 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.3 · vitamin-e: 0.34 · vitamin-k: 5.6 ·

Minerals

Sodium: 5.08 · Potassium: 249 · Calcium: 69 · Iron: 1.5 ·

Halved Fruit of Yuzu: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold yuzu as separate halved fruit forms so cooks could match prep to the dish.

1950

Retail packing made halved fruit of yuzu a familiar labelled product.

2000

Food service portioned halved fruit of yuzu for consistent yield.