Kamis, 05 Juli 2012

Benefits of Tamarind

Latin name: Tamarindus indica, Linn.
Family: Leguminosae

Tamarind (Tamarindus indica) is a cultivar of tropical plants, including fruits and legumes. The trunk is quite hard to grow up and shade leaves. The trunk is quite hard to grow up and shade leaves. Tamarind leaves a long-stemmed, about 17 cm and finned even. The flowers are yellow and reddish brown fruit pods with a distinctive sour taste. Inside the pods are in addition to skin that wraps the pulp, seeds are also numbered 2-5 with a flat shaped somewhat blackish brown color.

CHEMISTRY CONTENT: Fruit tamarind pods contain chemical compounds such as apple acid, citric acid, sour grapes, tartaric acid, succinic acid, pectin and invert sugar. Tamarind fruit that ripen on the tree of which contain the calories by 239 cal per 100 grams, 2.8 grams of protein per 100 grams, 0.6 grams of fat per 100 grams, 62.5 grams carbohydrate per 100 gram, 74 milligrams of calcium per 100 grams, 113 milligrams of phosphorus per 100 gram, 0.6 milligrams of iron per 100 grams, vitamin A 30 SI per 100 grams, vitamin B1 0.34 milligrams per 100 grams, vitamin C 2 milligrams per 100 grams. Skins and seeds contain phlobatanin albuminoid and starch-containing seeds.

Curable Disease:
Asthma, Cough, Fever, hot pain, Rheumatic, abdominal pain, morbili: Allergies, Thrush, a new wound, wound ulcers, eczema, ulcers; Swelling stung by a centipede / bee, snake bites can, Hair loss

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