Graviola: properties, benefits, how to eat

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

> Contraindications

> Curiosities about Graviola

> How to eat and cook

Graviola: properties, benefits, how to eat


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.


Graviola, like green tea, among antioxidant foods: discover others

Graviola: properties, benefits, how to eat



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.


Cold-pressed juices: what they are and how to make them

Other contents on groviola

> Guanabana, some clarity on its properties


add a comment of Graviola: properties, benefits, how to eat
Comment sent successfully! We will review it in the next few hours.

End of content

No more pages to load