Umeboshi Plums: What Are They, Benefits And How To Consume Them

Umeboshi Plums: What Are They, Benefits And How To Consume Them

- in Health Tips

Discover what these small umeboshi plums hide behind their characteristic shape and flavor. An extra for your health.

The umeboshi plums or Japanese green plums are subjected to a process of drying and fermentation in salt. It is one of the foods that the traditional medicine of China, Japan or Korea considers therapeutic for their properties. As a curiosity, umeboshi is a Japanese term that means dried plum, although in reality it is a small apricot variety.

One of the nutritional virtues of umeboshi plums is their higher content of proteins, minerals (especially phosphorus , iron, potassium and calcium) and fats than other fruits. Result of the drying and fermentation process are also richer in organic acids (citric acid and phosphoric acid). The still green plums are placed on rice mats and left to dry for several days in the sun, until it becomes small and wrinkled. Then they submerge in salt with a weight on top to extract their juice.

Benefits of umeboshi plums

Umeboshi plums have a slight acid taste and are also very salty, so you should always take them in moderation. Including the also known as Japanese plum ume in daily food has its benefits.

-Mitigates stomach acidity thanks to its alkaline properties (ume is an alkaline food in macrobiotic diets).
-Mitigates fatigue and fatigue.
-Counteract the excessive consumption of sugars, dairy or copious meals.
-Stimulates the digestive system.
-Prevents premature aging due to its antioxidant effect.
-It favors the correct functioning of the liver.
-It helps eliminate toxins accumulated in the body .
-It has a mild laxative effect that helps against constipation.
-Counteract the lack of appetite.
-Prevents anemia .
-Helps fight stomach discomfort such as vomiting or nausea.

How to take umeboshi plums

Umeboshi plums can be eaten directly or mixed with other foods. They can be added to soups, creams, rice dishes and some infusions (tea bancha, for example). If naturally the taste is too strong we can previously immerse them in hot water for a few minutes. One of the most traditional ways is to eat white rice with umeboshi, being the basis of one of the best-known Japanese recipes, the onigiri.

They can also be bought and taken in the form of pasta (ume pasta). And another alternative, although very salty, is the ume vinegar.

Umeboshi plums are an example of fruit varieties that, even in small format, hide numerous health benefits. An extra of nutrients and new flavors for the daily diet. Do you dare to try the umeboshi plums?

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