Healthy Food Database
Umeboshi are pickled plums also known as Japanese apricots. It's reported that the "ume" tree was introduced to Japan from China as far back as the eighth century. The unripe fruit is harvested in June and pickled or used to make wine or vinegar. These pale red, wizened plums are extremely sour but seem to (according to the Japanese) cure numerous conditions. They are believed to help combat fatigue by converting stored lactic acid in the body into water and carbon dioxide. Lactic acid can cause tiredness and exhaustion. They are used to ease gastric conditions and fevers. Scientific evidence supports the benefits of eating umeboshi as the sourness stimulates the secretion of saliva and gastric juices, activating the digestive system.
Category: Fruit
In Season:
all year
To Buy:
Buy pickled from a health food store or Asian grocer.
To Store:
Once opened, store in the fridge and cover with plastic wrap.
Tips & Tricks:
Try this for a hangover - one umeboshi plum with several cups of green tea - to help break down alcohol in the liver.
Cooking Tips:
A more popular way of eating umeboshi is as a dressing, known as umeshoyu; one finely chopped umeboshi is mixed with two tablespoons of shoyu (soy sauce) and sake (rice wine) or mirin (sweetened sake) to taste and served with chicken, seafood or salad.
Nutrition per 100 Grams:
Salicylates:
No information available
Amines:
No information available
Benefits the Following Health Conditions:*
Bacterial Infections
Diarrhoea
Headache
Liver Sluggish
Nausea
Cold and Flus
Digestive Disorders
Indigestion
Premature Aging
Constipation
Hangovers
Intestinal Worms & Parasites
Detoxifying
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.