Fruit
Segment
Segment of Yuzu is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of yuzu: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
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 0.09 g
- Cholesterol 0 mg
- Sodium 5.08 mg
- Salt 0.01 g
- Total Carbohydrate 12.9 g
- Dietary Fibre 2.05 g
- Total Sugars 9.71 g
- Complex / starch 1.03 g
- Protein 0.8 g
- Water 80.4 g
- Energy 53.2 kcal
- Water 80.4 g
- Carbohydrates 12.9 g
- Protein 0.8 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Omega-3 0.01 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15 µg
- Vitamin C 2 mg
- Vitamin E 0.29 mg
- Vitamin K 4.9 µg
- Minerals 283 mg
- Major Minerals 281 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: 0.04 · vitamin-b3-niacin: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15 · vitamin-e: 0.29 · vitamin-k: 4.9 ·
Minerals
Segment of Yuzu: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made yuzu a year-round kitchen staple in many regions, including named segment portions.
Cooks bought prepped forms of yuzu for speed while markets still sold whole produce, including named segment portions.
Market gardeners and growers selected yuzu for flavour, yield and keeping quality, including named segment portions.