Yuzu vs. Lemon: How these Citrus Fruits Differ
Yuzu (柚子) is a plant native to East Asia that belongs to the genus Citrus of the family Rutaceae.
It is a small evergreen tree blooming in May or June, bearing fruit in Autumn, which overlaps with Mikan (蜜柑).
Japan is actually the largest producer and consumer of Yuzu, where the citrus fruit is as familiar as lemon.
Yuzu vs. Lemon
But how does a Yuzu differ from a lemon? And further, how do Japanese people use it in daily life?
This article will explain that matter.
Yuzu and lemon are both sour and acidic. But between the two, there is a big difference in aroma.
While lemon features its refreshing scent, the distinctive Yuzu fragrance helps people relax.
Taste-wise, Yuzu contains plenty of minerals, compared to lemon, and is bitter.
Next, based on this online document by the Ministry of Education of Japan, the primary nutritional values of Yuzu and lemon are as follows.
|Per 100 Grams||Yuzu Peel||Yuzu Juice||Whole Lemon|
|Calories||59 kcal||21 kcal||54 kcal|
|Water||83.7 g||92 g||85.3 g|
|Protein||1.2 g||0.5 g||0.9 g|
|Fat||0.5 g||0.1 g||0.7 g|
|Carbohydrates||14.2 g||7.0 g||12.5 g|
|Vitamin C||160 mg||40 mg||100 mg|
|Vitamin E||3.4 mg||0.2 mg||1.6 mg|
|β-cryptoxanthin||440 μg||15 μg||37 μg|
As shown in the table, Yuzu offers plenty of β-cryptoxanthin, compared to lemon.
The component serves as an antioxidant in the human body and prevents the aging of cells.
As for usage, unlike lemon, Yuzu is typically used in the bath for its relaxation effect, for example, in Yuzuyu or bath salts.
Plus, Japanese beverage companies use Yuzu juice almost as often as lemon juice.
Also, you can see Yuzu zest in various Japanese dishes and condiments, such as ramen, Sunomono, Nabemono, Shichimi Togarashi, Yuzu Miso, and Yuzu Kosho.
(Reference Page: Wikipedia ユズ )