Search
logo
Search
The article is in preview mode

Option description, characteristics, use

Homepage Articles Option description, characteristics, use

Option description, characteristics, use

Although the climatic conditions prevailing in our country are not conducive to its cultivation, it certainly deserves our attention. Before you buy this unusual fruit, you need to get to know it a little better and find out what its properties are. It is a species of cactus that has a high nutritional value and numerous health properties.

Table of Contents

1. Option Botanical description, characteristics of the species

Currently, there are about 150 species of honeydew in the world. Some species are also found in southern Argentina and Brazil. This species was introduced to Europe by Christopher Columbus. It is more common to decorate the gardens of seaside resorts than a food-growing plant. However, it is worth remembering that in domestic conditions it will never reach a typical size. But honeydew also requires the use of light and sandy soil, as well as regular honeydew, although there is a shallow softening of the plants. Adding to the base a small amount of special nutritional content for the flowers and fungi of the plant in a year will also indicate that the size of the crop is less than the size required for our crops. It can be found in the tropical regions of the Americas, and it is commonly found in tropical and subtropical regions.

2. Option nutritional properties

Because of this property, it is more commonly used as a dry powder, the main ingredient of which is carbohydrates. Given the nutritional fiber soluble fraction found in the fruit of the onion, which is primarily made up of beta-glucans and pectins, few fruits can boast such a high protein content as onions, with as many as 13, 314, 9 plant proteins in 100 g of dry weight. Considering the vitamins and minerals contained in this fruit, particular attention should be paid to the water-soluble vitamins, including phosphatidylserine, and the phosphorus- and magnesium-based vitamins (57, 163, 9 g of magnesium) as well as the nutrients of the fruit groups B and B, which are found in fungi, fungi and fungi (in the fruits of the year 2016, C, f, F, C and C.

3. Option for health effects

Similar health properties are attributed to aloe. It can be used for unpleasant gastrointestinal ailments. Regular consumption of couscous manure stimulates the pancreas to release insulin. The soluble fractions of dietary fiber contained in pomegranate fruit give a feeling of fullness immediately after a meal. Both beta-glucans and pectins in cacti also have a beneficial effect on the body's health. It has also been shown that the ingredients in the manure have anti-depressant properties.

4. Application in the kitchen, pharmacotherapy and cosmetics

The most effective in our pharmacotherapy and phytotherapy is the extract from the leaves of apricots. This effect of the plant is due to a combination of asparagus and beans (i.e. quite good). When the fruit season comes, it can be used to make jams, juices, mussels and other preparations similar to those we make from our native fruits. The most successful in our medicine and phyto-therapy is an extract of the leaves from the apricot. The plant's effect is also due to the presence of a number of biologically active substances.
Source

Cieślik E., Cieślik I., Bartyzel K., Wartość odżywcza i właściwości prozdrowotne opuncji figowej (Opuntia ficus-indica Mill.), „Postępy Fitoterapii” 2016, 17(3), 213–217.
Modrakowski P., Vademecum kolekcjonera kaktusów (kaktusy mrozoodporne), Bydgoszcz 2002, 2–13.
Halmi S. et al., Pharmaco-toxicological study of Opuntia ficus indica L., aqueous extract in experimental animals, „International Journal of Medicinal and Aromatic Plants” 2013, 3(3), 375–381.
Kaur M., Kaur A., Sharma R., Pharmacological actions of Opuntia ficus indica: a review, „Journal of Applied Pharmaceutical Science” 2012, 2(7), 15–18.
Ramadan M., Morsel J., Recovered lipids from prickly pear (Opuntia ficus-indica L. Mill.) peel: a good source of polyunsaturated fatty acids, natural antioxidant vitamins and sterols, „Food Chemistry” 2003, 83, 447–456.