About food. Carambola.
Ordinary products-vegetables, fruits, nuts, juices and berries – are not just our taste preferences. That's what makes us who we are. It also enriches and enriches the elements necessary for life. But what if we make changes to our usual diet? After all, each product is a storehouse of certain substances that affect the body. Our health, well-being and mood depend on what we eat. And the task of each of us is to learn this information and learn how to use it.
Carambola
Leaflets soft, dark green, smooth from above and covered with whitish pubescence from below. Leaflets are sensitive to light and gather together for the night. Flowers are small pink or purplish red. Fruits of carambola are fleshy, crunchy and juicy, slightly spicy, with massive ribbed outgrowths, the size of a chicken egg to a large orange. Ripe fruits are amber-yellow or golden-yellow in color. In form they are unusual - like a ribbed airship.
On the cross-section - a tortuous star, hence one of the names in English - starfruit (star fruit), i.e. fruit star, star fruit, another name - tropical stars. Peel of carambola edible. The pulp is juicy, slightly spicy. There are two varieties of fruits: sweet and sour. The taste of some fruits resembles the taste of plums, apples and grapes at the same time, others - gooseberry with the smell of plum. In the tropics is more appreciated carambola with sour fruits.
To taste, the juicy strong pulp of cannon reminds a harmonious combination of green gooseberry, apple and cucumber. The taste of some varieties resembles the taste of plum fruits, apples and grapes at the same time, others - gooseberry with the smell of plum. In the tropics is more appreciated carambola with sour fruits. The aroma is the strongest, when the cannon is slightly boiled in syrup until soft.
The seeds of the carambola are ovoid, oblate, light brown, up to 1.2 cm in length.
Caloric content of carambola
Low-calorie, dietary product, in 100 g of which contains only 31 kcal. Carambola is indicated for consumption by overweight people.
Nutrition value in 100 grams:
| Proteins, gr | Fat, gr | Carbohydrates, gr | Ash, gr | Water, gr | Calorific value, kcal |
|---|---|---|---|---|---|
Fruits of carambola contain organic acids (mainly represented by oxalic acid), calcium, phosphorus, iron, sodium, potassium. The vitamin complex of carambola is represented by vitamin C, beta-carotene, vitamins B1, B2, B5, provitamin A. Little is known about the medicinal properties of carambola. In folk medicine of Asia for therapeutic purposes, use its leaves and flowers.
In India, fruits are used as a hemostatic, including hemorrhoids, juice or dried fruits are used against fever. Preserved candied fruits are used to reduce the level of bile, against diarrhea, and to relieve hangover.
In Brazil, as a diuretic and in the treatment of the specimen. Decoction of fruits and leaves is used as an antiemetic. Leaves attached to the temples relieve the headache, and crushed leaves and shoots help with chicken pox and ringworm. Flowers are used as anthelmintic. The roots of carambola with sugar are an antidote for poisoning. Glutamic acid was found in the leaves, stems and roots of the plant. Broth from the crushed seeds of the fruit of carambola acts as a milk product and easily intoxicating. Powdered seeds of carambola fruit are used as a sedative for colic and asthma.
Carambola perfectly quenches thirst and lowers arterial pressure, acts as an excellent laxative, increases the body's defenses (due to vitamin C), and thanks to magnesium removes excess fluid from the tissues. Very useful for beriberi. Juice of carambola is much more effective than a usual pickle, removes a hangover. In addition, it can be used to whiten dentures. To do this, you need to hold them in a glass of juice for several hours. If the juice is too strong, you must dilute it to a quarter with distilled water. Carambola helps with headache, fever and colic.
Preserved candied fruits of carambali are used against diarrhea, as well as for removing hangover syndrome.
The presence of a large amount of oxalic acid in acid varieties of carambola requires caution when consuming them for food suffering from enterocolitis, gastritis, peptic ulcer of the stomach and duodenum in the acute stage.
The use of acidic fruits in large quantities can lead to a violation in the body of salt metabolism and the development of renal pathology.
There are cases of individual intolerance to carambola.
The illustrations are used in agreement with the Depositphotos photobank
Very informative and very interesting fruit. Loved reading this nice post. Fruit photos are very appealing n wonderful.