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Guava, what kind of fruit, how to eat, beneficial properties

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Add to the diet!

Many people wonder if vegetarians can satisfy their protein needs. This is not strange, since protein is a hot topic among people who care about their health. If you are concerned about energy levels, brain focus, or bone health, protein is definitely an important nutrient you need in your diet. Most of us now know that animal sources of protein are not the most beneficial options we can imagine. And it is here that the seeds come into play.

Seeds are by far the most neglected sources of valuable nutrients, although their popularity has been growing in recent years. Hemp, flax and chia are well known for their high protein content, but there is another gift from nature that has the same healing properties and many other nutrients.

We are talking about pumpkin seeds. These amazing seeds are not only a fantastic source of essential nutrients like protein, but they are also delicious. To take advantage of them, choose raw, organic pumpkin seeds instead of fried salted varieties that are sprayed with harmful pesticides. You can also consume pumpkin seeds in the form of pumpkin seed protein or as part of vegetable protein powder. Just make sure you buy organic protein powders.

Not convinced yet? Keep reading to learn more about the health benefits of pumpkin seeds.

1. Pumpkin seeds are saturated with iron
Pumpkin seeds are some of the best plant sources of iron. Eating just ¼ cup of pumpkin seeds per day will cover 16 percent of your daily need for this important mineral.

2. Pumpkin seeds are anti-inflammatory and alkaline
Raw pumpkin seeds are saturated with natural chlorophyll, which is known for its ability to cleanse and alkalize your body. Thanks to alkalization of blood, pumpkin seeds help reduce inflammation caused by a diet or an unhealthy lifestyle.

3. Pumpkin seeds are high in fiber
In total ¼ cups of pumpkin seeds contain 5 g of fiber. As we all know, fiber helps our body digest food, regulates blood sugar. In addition, the digestibility of protein from pumpkin seeds is much better compared to other vegetable protein sources, such as grains, nuts and legumes.

4. Pumpkin seeds are rich in protein
Of course, we cannot forget about squirrels! Pumpkin seeds are a great source of protein. They also contain a large amount of tryptophan, an amino acid that enhances the production of serotonin in the body, boosting your mood and mental health.

5. Pumpkin seeds are non-allergenic
Nuts and seeds are rich in protein, fiber, and healthy fat, but if you are allergic to nuts, this can cause some complications. It’s good that pumpkin seeds are not allergens.

6. Pumpkin seeds are rich in zinc
Pumpkin seeds are full of zinc - a mineral that is very important for hormone production, carbohydrate metabolism, immune health, skin and nail health. Eating ¼ cup of pumpkin seeds per day will cover 23% of your daily needs.

7. Pumpkin Seeds - A Good Source of Healthy Fat
Pumpkin seeds contain a large amount of omega-3 fatty acids and monounsaturated fats, which are well known for their ability to prevent (and reduce) inflammation and protect heart health. They can also help balance blood sugar, improve digestive health and regulate mood.

8. Pumpkin seeds have strong antimicrobial properties
Pumpkin seeds can help your body remove dangerous microbes, such as parasites. Regular consumption of these amazing seeds also reduces the risk of developing yeast infections.

9. Pumpkin seeds are saturated with magnesium
Pumpkin seeds are saturated with magnesium - the main mineral that is responsible for more than 300 different biochemical reactions in the body. Magnesium deficiency can lead to insomnia, fatigue, headache, constipation, and mental health problems.

How to use pumpkin seeds

There are various ways to consume pumpkin seeds:
Eat them without cooking.
Add the seeds to oatmeal.
Add seeds to soups and salads.
Add seeds to fruit salads.
Add seeds to smoothies.
Add the seeds to the potatoes.
Use them in the form of protein powder for making smoothies.

What does guava look like and where does it grow

The tree does not stand out against the general background of tropical fruit flora:

  • Height up to four meters, there are specimens up to ten meters.
  • Guava leaves are 12-16 cm long, densely green, slightly “fluffy” below, glossy from the face.
  • The pebbled peel seems thick, but actually thin. It happens dense bitter or soft sweet. Its color is determined by the variety and where the tree grows, from pale green through yellow to deep raspberry.
  • The guava fruits are similar to a tuberous apple: round or pear-shaped. Weight 75-160 grams, length and diameter - 8-15 cm.
  • The pulp of ripe fruits is friable, soft, saturated: yellow or, like a watermelon, from pink to purple or burgundy. It is stuffed with small stones - from one hundred to five hundred grains per fruit.
  • Immature specimens are sour, ripe sweet.
  • The aroma is saturated, but not cloying.
  • Fruits several times a year: one main crop (up to a centner from a tree) plus two or three additional, more scarce.

America is considered the birthplace: Central plus north of the South. Trees strewn with fruit were discovered by the Spaniards during the time of the Conquista. Today, the tropics and southern outskirts of the subtropics of the planet are conquered by exotics. There are plantations in Southeast Asia, Oceania, both Americas near the equator, in northern Africa.

Guava season in thailand

The local name of the fruit is farang. This is an all-season product for the country: you can come to taste it at any time of the year. However, Thais love the immature specimens that flooded the local markets. In Thailand, they use all kinds of fruit for all dishes. The number one dish is salted or pepper flesh of a guava.
Favorite among desserts - peeled, pitted pieces cooked in sugar syrup. A kind of candied fruit. Tourists are also offered dried or dried product.

How to choose

The quality, ripeness of the fruit is recognized by external signs. Ripe exotics are not green or hard. They have a yellowish, pinkish or red hue, plus a slight softness. Overripe fruits are too soft, peel with brown spots.

It is easy to determine the condition of the fruit by smell. A ripe, high-quality specimen cannot exude the “aroma” of homemade pickles, cabbage, and especially chemistry.

If you want to bring exotic fruits home, choose immature: they are easier to transport, and in a day or two they will finish.

Guava taste

The most pleasant (and useful) are slightly soft ripe specimens. What guava tastes like is difficult to determine right away. Like other exotic fruits.

Fruits of any kind are sweetness diluted with sourness. They are associated with pineapple / berry mix - strawberries, raspberries or strawberries. Someone picks up notes of lemon. Substances concentrated in the peel, transmit the flesh of a subtle taste of needles.

Guava composition and calories

This is a real find for gourmets, gourmets who want to maintain a figure. Suitable as a snack, as it saturates the body, suppressing the feeling of hunger.

Fresh guava has a symbolic calorie content of 67-75 kcal per 100 g of pulp. It is included in the diet by dieters or diabetics.
Dried, dried fruit triple calorie. They are not suitable for losing weight, but in order to quickly restore strength, they are ideal.

The nutritional value

100 grams of pulp contain (g):

  • proteins - 2.62-2.75,
  • fats - 1.15-1.46,
  • carbohydrates - 8.97-9.95,
  • ashes - 1.40-1.55.

Water takes four fifths of the volume, that is 78-83 grams.

Guava contains a rich assortment of vitamins, minerals, and other beneficial substances:

  • vitamins: A, groups B (2, 5, 6, 9), C (an order of magnitude greater than that of citrus fruits), E, ​​PP, choline, beta-carotene, K,
  • minerals: iron, zinc, sodium selenium, manganese, especially a lot of potassium - up to 420 mg, copper - 235, phosphorus - 42, magnesium - 24, calcium - 19,
  • fruits, foliage, bark are rich in pectin, there are essential oils, alkaloids, carotenoids, fatty acids, saponins, flavonoids (including quercetin), lectins, tannins.

The "signature" fruit aroma is the merit of carbonyl compounds.

Guava useful properties

Useful qualities of the "apple of the tropics" are due to the composition. For example, there is more lycopene (inhibiting cancer) than a banana or tomato.

Fruits are rich in vitamins A, B, C, potassium - recognized antioxidants, detoxifiers.
The healing effect of the fruit and the components of the tree was appreciated even by European nutritionists. They recommend guavas for children, pregnant women, debilitated patients.
But she won't hurt the rest either:

  • Creates an astringent effect, a good antispasmodic, bactericide.
  • Tea from the leaves is beneficial in case of malfunctions of the stomach, menstrual cycle, dizziness.
  • Vitamin B3 increases blood flow to the brain, stimulates the craving for knowledge.
  • Vitamin B6 nourishes the nervous system.
  • An increased concentration of fiber regulates the absorption of sugar by the body. Exotic use is a barrier to type 2 diabetes.
  • The fruit is useful for anorexia or natural thinness, as it regulates the absorption of nutrients.

The aroma of ripe guava drowns out the tobacco smell, so cut fruit is placed in a smoky room to clean the atmosphere.

They eat fruit simply to stay young, strong optimist longer.

Guava Harm

Guava is not considered a particularly insidious exotic. It fits most Europeans. Limitations - as with other tropical fruits:

  • People prone to allergies should be alerted by a rich aroma. Halves or less are enough to test personal compatibility with the fruit.
  • Healthy people at the first tasting also should not be zealous: it is not known how the body will react. Well, if it will cost only an upset stomach.
  • Even if everything is normal, excessive consumption (more than a kilogram of pulp at a time) can cause diarrhea.
  • Unripe specimens are contraindicated if the kidneys or adrenal glands are sick, there is a risk of stone formation.

Caution requires bone. They are hard; when cracked, it is easy to damage the tooth enamel or break the tooth.

Conclusion

Finding unprocessed fresh guava in our area is problematic, therefore, as a guest in exotic countries, it is worth eating it every day.

In Thailand, immature exotics are loved and sold. But in Indonesia they prefer ripe.

You can set a goal to taste different varieties in order to form your own opinion, to enrich yourself with new taste impressions.

Do not forget to bring a couple of pieces for gifts or for yourself, in order to extend the pleasure. Or create culinary exoticism.

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