A small, oval fruit from the citrus family, the kumquat has a fair amount of health benefits, although it is not a common fruit. It was originally bred in China, but today it is available anywhere in the world. The whole fruit of the kumquat is edible, including the peel. Kumquat is high in antioxidants such as vitamin A, C, E and phytonutrients that protect against free radical damage. 100 g of kumquat contains 43,9 mg of vitamin C, which is 73% of the recommended daily allowance. Thus, the fruit is excellent as a prevention of colds and flu. The use of kumquat reduces the level of cholesterol and triglycerides in the blood. This promotes blood flow to the nervous system and reduces the risk of stroke and heart attack. Kumquat is rich in potassium, Omega 3 and Omega 6, which is very important for cardiovascular health. Manganese, magnesium, copper, iron and folic acid present in kumquat are essential for the production of red blood cells. In addition, vitamin C promotes the absorption of iron by the body. Kumquats are an excellent source of riboflavin, which is required for the metabolism of carbohydrates, proteins, and fats. Thus, it supplies the body with fast energy. The fruit is also rich in carbohydrates and calories. As mentioned above, the skin of the kumquat is edible. It contains many essential oils, limonene, pinene, caryophyllene – these are just some of the nutritional components of the peel. They not only prevent the development of cancer cells, but also play a significant role in the treatment of gallstones, as well as alleviating the symptoms of heartburn.