What is a Kumquat?

The Kumquat is a citrus fruit of plants of the genus Fortunella, belonging to the family Rutaceae. It is a native species of mountain areas of southeast China. Today they are grown in many areas of the world.


What are the nutritional properties of Kumquat?

100 g of Kumquat make 71 Calories and:

  • 15.90 g carbohydrates
  • 1.88 g of protein
  • 0.86 g of lipids
  • 6.5 g of fibers
  • 43.9 mg of vitamin C
  • 0,429 mg of niacin
  • 0.208 mg of pantothenic acid
  • 0.15 mg of vitamin E
  • 0,090 mg of riboflavin
  • 0,037 mg of thiamine
  • 0.036 mg of pyridoxine
  • 17 micrograms of folate
  • 290 IU of vitamin A
  • 186 mg of potassium
  • 62 mg of calcium
  • 20 mg of magnesium
  • 10 mg of sodium
  • 0.86 mg of iron
  • 0.17 mg of zinc
  • 0.135 mg of manganese
  • 0.095 mg of copper

Kumquat is a source of alpha-carotene, beta-criptoxatina, lutein, zeaxatina and tannins.


When should you not eat Kumquat?

Citrus fruit may interfere with certain drugs (eg statins, buspirone, sertraline and saquinavir) inhibiting enzymes necessary for their metabolism and thus leading to dangerous side effects to health. If in doubt it is good to seek advice from your doctor.


Seasonality of Kumquat

Kumquat is a typical fruit of the winter and spring months.


Possible benefits and drawbacks of Kumquat

Kumquat is a good source of fiber, minerals, vitamins and antioxidants. The latter, as well as the fibers, are also present in the peel, which is good to eat and which also brings many essential oils. Vitamins A, C and E help fight reactive oxygen species that damage the cells and can lead to diseases such as cancer and other degenerative diseases. Vitamin C can also promote wound healing, exercises antiviral action, promotes the absorption of iron from food and helps fight diseases such as arthritis and diabetes. The B vitamins promote the proper functioning of the metabolism. Finally, calcium is important for bone health while copper and iron are involved in the synthesis of red blood cells.