Thursday, September 8, 2011
Sapodilla fruit Improve Heart Health and Blood vessels
Sapodilla fruit (Achras sapota L) is quite well known people of Indonesia. It smells fragrant and delicious sweet taste. In English, called the sapodilla sapodilla, chikoo, or sapota. In India, brown is called chikoo, in the Philippines known as tsiko, and in Malaysia ciku. Chinese people refer to as hong xiêm sapodilla fruit. Beside rich sugar, brown also contain other nutrients such as minerals, vitamins, carbohydrates, and fiber food. The fruit is also good for heart health and blood vessels.
Brown fruit is usually consumed fresh. Taste the sap is still often attached to the mouth. In the conditions are ripe, this fruit can be made into a beverage or as a mixture of fresh ice cream. However, it has not been cultivated commercially.
Sapodilla from Central America and Mexico. In India, Sri Lanka, the Philippines, Mexico, Venezuela, Guatemala, and Central America, sapodilla fruit has been cultivated commercially. In Indonesia, the sapodilla is generally cultivated as garden plants for the enjoyment of the fruit, especially in areas of West Sumatra, Jakarta, West Java, Central Java, East Java and West Nusa Tenggara.
Seeds shiny brown, black or blackish brown. The shape is flat and large. Sapodilla seeds contain saponins, quercetin, and oil as much as 23 percent. Sapodilla seeds should not be consumed because the acid content is high enough hidrosianik can be toxic. Meanwhile, brown flower is the main ingredient of making parem, namely traditional medicine powder is rubbed on the body in new mothers.
Sapodilla fruit flavors of sweet fruit makes a lot of fans. The sweet taste is due to sugar content in fruit flesh with levels of 16-20 percent.
Not only sugar, the fruit pulp sapodilla is also contained fat; protein, vitamins A, B, and C; minerals iron, calcium, and phosphorus. Sapodilla fruit nutrient composition can be seen in the table.
Sapodilla fruit has a pretty good mineral content. This fruit is a good source of potassium, ie 193 mg/100 g. On the other hand, sapodilla also have low levels of sodium, 12 mg/100 g. Comparison of potassium and sodium content that reaches 16:1 makes the sapodilla is very good for the heart and blood vessels.
Beside rich in potassium, sapodilla also contains a number of other essential minerals.Other mineral content per 100 grams of sapodilla fruit are: calcium (21 mg), magnesium (12 mg), phosphorus (12 mg), selenium (0.6 mg), zinc (0.1 mg) and copper (0.09 mg).
Sapodilla is also rich in vitamin C, which is 14.7 mg/100 g. Consumption of 100 grams of brown can meet 24.5 percent of the body's need for vitamin C every day. Vitamin C can react with a variety of minerals in the body. Vitamin C plays an important role in the metabolism of copper.
In addition, consumption of adequate amounts of vitamin C can help increase iron absorption. Vitamin C can also interact with a variety of other vitamins, like vitamin E that act as antioxidants.
Sapodilla fruit also contains folic acid, 14 g. mkg/100 Folic acid is needed for the body's red blood cell formation. Folic acid also helps prevent the formation of homocysteine which is very harmful for health.
Other vitamins are also contained in sapodilla fruit were: riboflavin, niacin, B6, and vitamin A. While it can be used as a source of vitamins and minerals, sapodilla should not be given to infants because the sap feared would disrupt the digestive tract.
Sapodilla fruit also contain lots of sugar so good to use as an energy source. However, the fruit is not recommended for people with diabetes because it can increase blood sugar levels quickly.
Soft and SmoothSapodilla are ready to eat is brown. Not good to eat raw fruit because it is hard. It was bitter and chelating due to the high content of tannin and caustic. Sapodilla sapodilla good quality is soft and dark brown.
Shape and magnitude of the problem is not a problem, the most important skin should be smooth. Do not choose a brown that is a cut, scratch, or even the slightest hole. Also, do not choose who has used the sap of sapodilla in the skin. Sapodilla whose skin defect had damaged the bottom of the meat or hard.
Fruit that has been cooked can be stored at low temperatures to prolong shelf life. Ripe fruit is stored at a temperature of 0 degrees celsius can last 12-13 days. Fruit is still raw, when stored at a temperature of 15 degrees celsius can survive in good condition for 17 days. Crude sapodilla fruit stored at lower temperatures more than 10 days will not mature normally.
To stimulate quick to mature, sapodilla need brooded, after being washed to remove the dead skin. There are several ways of curing. The fruit is placed in a sealed container (eg in boxes or sacks) for several days. However, this will make a way of curing the fruit is not ripe at the same time. To get a ripe sapodilla simultaneously, fruit put in place a sealed, then given a carbide or smoked.
Sapodilla fruit is very prone to microbial contamination because the water content and high nutrients. Geotrichum Candidum, Cladosporum oxysporium, and Penicillium italicum are examples of microbes that are often found on sapodilla fruit.
To keep the ripe sapodilla not attacked microbial pathogens, we recommend using the fungicide Benlate. Treatment naturally, without using chemicals, it is difficult to get the best results. Therefore, to maintain security, sapodilla fruit should be washed before eating
Brown fruit is usually consumed fresh. Taste the sap is still often attached to the mouth. In the conditions are ripe, this fruit can be made into a beverage or as a mixture of fresh ice cream. However, it has not been cultivated commercially.
Sapodilla from Central America and Mexico. In India, Sri Lanka, the Philippines, Mexico, Venezuela, Guatemala, and Central America, sapodilla fruit has been cultivated commercially. In Indonesia, the sapodilla is generally cultivated as garden plants for the enjoyment of the fruit, especially in areas of West Sumatra, Jakarta, West Java, Central Java, East Java and West Nusa Tenggara.
Seeds shiny brown, black or blackish brown. The shape is flat and large. Sapodilla seeds contain saponins, quercetin, and oil as much as 23 percent. Sapodilla seeds should not be consumed because the acid content is high enough hidrosianik can be toxic. Meanwhile, brown flower is the main ingredient of making parem, namely traditional medicine powder is rubbed on the body in new mothers.
Sapodilla fruit flavors of sweet fruit makes a lot of fans. The sweet taste is due to sugar content in fruit flesh with levels of 16-20 percent.
Not only sugar, the fruit pulp sapodilla is also contained fat; protein, vitamins A, B, and C; minerals iron, calcium, and phosphorus. Sapodilla fruit nutrient composition can be seen in the table.
Sapodilla fruit has a pretty good mineral content. This fruit is a good source of potassium, ie 193 mg/100 g. On the other hand, sapodilla also have low levels of sodium, 12 mg/100 g. Comparison of potassium and sodium content that reaches 16:1 makes the sapodilla is very good for the heart and blood vessels.
Beside rich in potassium, sapodilla also contains a number of other essential minerals.Other mineral content per 100 grams of sapodilla fruit are: calcium (21 mg), magnesium (12 mg), phosphorus (12 mg), selenium (0.6 mg), zinc (0.1 mg) and copper (0.09 mg).
Sapodilla is also rich in vitamin C, which is 14.7 mg/100 g. Consumption of 100 grams of brown can meet 24.5 percent of the body's need for vitamin C every day. Vitamin C can react with a variety of minerals in the body. Vitamin C plays an important role in the metabolism of copper.
In addition, consumption of adequate amounts of vitamin C can help increase iron absorption. Vitamin C can also interact with a variety of other vitamins, like vitamin E that act as antioxidants.
Sapodilla fruit also contains folic acid, 14 g. mkg/100 Folic acid is needed for the body's red blood cell formation. Folic acid also helps prevent the formation of homocysteine which is very harmful for health.
Other vitamins are also contained in sapodilla fruit were: riboflavin, niacin, B6, and vitamin A. While it can be used as a source of vitamins and minerals, sapodilla should not be given to infants because the sap feared would disrupt the digestive tract.
Sapodilla fruit also contain lots of sugar so good to use as an energy source. However, the fruit is not recommended for people with diabetes because it can increase blood sugar levels quickly.
Soft and SmoothSapodilla are ready to eat is brown. Not good to eat raw fruit because it is hard. It was bitter and chelating due to the high content of tannin and caustic. Sapodilla sapodilla good quality is soft and dark brown.
Shape and magnitude of the problem is not a problem, the most important skin should be smooth. Do not choose a brown that is a cut, scratch, or even the slightest hole. Also, do not choose who has used the sap of sapodilla in the skin. Sapodilla whose skin defect had damaged the bottom of the meat or hard.
Fruit that has been cooked can be stored at low temperatures to prolong shelf life. Ripe fruit is stored at a temperature of 0 degrees celsius can last 12-13 days. Fruit is still raw, when stored at a temperature of 15 degrees celsius can survive in good condition for 17 days. Crude sapodilla fruit stored at lower temperatures more than 10 days will not mature normally.
To stimulate quick to mature, sapodilla need brooded, after being washed to remove the dead skin. There are several ways of curing. The fruit is placed in a sealed container (eg in boxes or sacks) for several days. However, this will make a way of curing the fruit is not ripe at the same time. To get a ripe sapodilla simultaneously, fruit put in place a sealed, then given a carbide or smoked.
Sapodilla fruit is very prone to microbial contamination because the water content and high nutrients. Geotrichum Candidum, Cladosporum oxysporium, and Penicillium italicum are examples of microbes that are often found on sapodilla fruit.
To keep the ripe sapodilla not attacked microbial pathogens, we recommend using the fungicide Benlate. Treatment naturally, without using chemicals, it is difficult to get the best results. Therefore, to maintain security, sapodilla fruit should be washed before eating
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