JUJUBE . SUITABLE AS BOTH BREAKFAST AND SNACK, IN CEREAL AND FRUIT SALADS, FOR IMPROVEMENT OF CHOCOLATE DESSERTS, FOR TOPPINGS, DECORATING AND GARNISHING DISHES.
According to many fitoterapeutics in the top five of the most beneficial pharmaceutical crops Jujube has a reserved place. Fruits are very beneficial for the human body. Their consuption helps us reduce cholesterol levels, revitalise cells andremove toxins.They are rich in nutrients such as protein, sugars, fats, antioxidants, saponins and acids. Jujuba fruits are rich in a large number of minerals (Potasium, Calcium, Magnesium, Copper, Zinc, Iron, Cobalt, Manganese, Phosphorus, Iodine, etc.)among which of particular abundance is Potasium(250 mg. / 100 g), which in medicine is known as “the mineral of the heart”. Jujube fruits are also very rich in vitamin C – 18 times richer than lemons. They are also rich in vitamins А, В2 and Р. Jujube fruits are particularly rich in pectin, which can make up up to 5,8 % of the fruit. Apart from food, they can be a remedy for diseases of the digestive or respiratory systems. Jujube reglates cholesterol, enhances muscular power, raises energy levels and lowers blood pressure. According to dr. David Darom from the University of Jerusalem, Jesus’s thorn crown was from a plant of the same family as Jujube. In the Middle East people call this plant Christ’s thorns. A three month course is recommended to reinforce one’s health during which 20 fruit are eaten three times a day.
Nutrition facts (for 100 g):
|Calories (kJ / Kal)||287|
– saturated fatty acids
*only natural sugars
**natural sodium in the fruit or vegetable