La soursop, the fruit of the Annona muricata, is rich in alkaloids and vitamin C and is useful for the immune system and for the cell renewal. Let's find out better.
> Description of the plant
> Graviola, ally of
> Calories, nutritional values and properties of Graviola
> Curiosities about Graviola
> How to eat and cook
Description of the plant
Rising to the fore for its healing properties, the Graviola, also called guanabana o soursop, is an annonacea native to the Antilles and widespread throughout the Caribbean, South America, Southeast Asia and Africa.
It produces one of the largest fruit of the Annona genus, capable of reaching thirty centimeters; substantially resembles a cherimoia, even if the shape is more reminiscent of a pine cone and the scales of the peel end in a point. The pulp is white and creamy, from succulent flavor, sour, halfway between pineapple and strawberry, with the acidity of lemon and with a final tone of coconut milk.
Graviola, ally of
Immune system, nervous system, skeleton, cell renewal
Calories, nutritional values and properties of Graviola
Graviola contains 66 kcal per 100 g.
Graviola fruit is quite nutritious, rich in sugars and vitamins, especially C (300 grams of Graviola are sufficient to provide the recommended daily dose) and those of group B, phosphorus, magnesium, copper and calcium.
However, what distinguishes it from other fruits is the high concentration of alkaloids and acetogenins with many interesting properties: stigmasterol, sitosterol, reticulin, coumarin, stepharin, annonacin. Graviola appears to have antibacterial properties, preventive of tumors (especially of the pancreas and liver), toning, analgesic.
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The annonacin contained in the fruit remains in fact one neurotoxin, which is why it is recommended not to overdo it as the high concentration of this and other alkaloids can interact with other drugs, can weaken the bacterial flora and damage the nervous system.
Curiosities about Graviola
In some countries, instead of just reporting it as a food that helps in the prevention of tumors, is advertised as a drug capable of treating cancer, although there is no scientific evidence for it.
How to eat Graviola and how to cook it
When fully mature it lends itself very well to fresh consumption, with a spoon. Before it ripens it retains more acidity, and it is ideal for juices, smoothies and other recipes.
In Ethiopia and in the northern countries of Latin America it is used as an ingredient for cool drinks made with fruit and flowers. In Asia, cooking it in sugar, it is served as a street dessert.
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