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Acerola: Benefits, Side Effects, Uses, Dosage, Warnings?

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ACEROLA: Benefits, Side Effects, Uses, Dosage, Warnings?

Acerola: The vitamin C miracle
Acerola is a real vitamin C-Bomb! Fresh is usually available only in the producer countries. In Germany you can enjoy it as a juice or dried, for example in cereals

Acerola
1700 milligrams per 100 grams: The vitamin C content of Acerolas is one of the highest in the plant kingdom
1700 milligrams per 100 grams: The vitamin C content of Acerolas is one of the highest in the plant kingdom
Ingredients: More Vitamin C does not work

How much vitamin C as the Acerola contains hardly any fruit: 1700 milligrams per hundred grams stuck in it. Neither known as vitamin-C-bomb strawberries oranges still hold there with their 45 and 55 milligrams per hundred grams. Acerolas also contain pro-vitamin A, vitamin B1 and vitamin B2 . The two B-vitamins are important for energy metabolism.

Origin of acerola: The Mexican

The stone fruit is native to tropical South America. Their exact origin is suspected on the Mexican peninsula Jukatan. Today, among the main producers of acerola cherry Mexico, Jamaica, Florida, Panama, Guatemala and Brazil. The Acerolabaum grows at various locations: on roadsides, in moist ravines and river banks - but also in areas with dry limestone and rocky mountain slopes.

Botany: Acerola is not related to the cherry

Often the acerola fruit is called because it is similar in appearance to our cherry. The acerola is like the cherry one to three centimeters in size, round, yellow-orange to red. More but not have the fruits together. Other names for the acerola are: Antillen-, maple, Barbados- or Puerto Rican cherry. The tropical stone fruit belonging to the family Malpighiengewächse. Their best-known representatives are lianas. Acerolas grow on a small, one to three meters tall tree or shrub. The Acerolabaum wearing his pink or white flowers in the rainy season. The fruit itself grows quickly: In 25 days it is ripe, they can harvest up to four times a year. The flesh is very juicy, it contains more than 80 percent of liquid. It is arranged in three segments, in which there is a respective core. The glossy skin of Acerola is very thin, smooth and delicate. The fruit tastes very sour. The Acerola thrives in humid, subtropical climate.

Season: Fresh available only in growing areas

Because the skin of the Acerola is so thin and their flesh so juicy, you can buy outside their producer areas hardly fresh Acerolas - the fruits are just not suitable transport.

Storage: Acerola with us usually only as juice

The very sensitive fruits spoil already three to five days after harvest. In fresh form, they can be found as well as not in Germany. Acerola juice obtained in health food stores or in organic supermarkets. It is stored in the refrigerator.

Tips for Preparation: From juice to granola

Because of their high vitamin C content Acerolas are popular as an ingredient in fruit juices. Especially good they taste in combination with grape, apple, passion fruit, cherry, orange. The tropical stone fruit is available as a pure juice for his own mixtures or fruit spread. Fresh is Acerolas suitable because of their acid is not so good for human consumption. In savory dishes used properly, they give the food a very exotic touch. Dried taste the fruit, for example in cereals and fruit slices.

Overview page of the fruit and vegetable encyclopedia

Nutritional Facts: Acerola (per 100 grams)

Energy

kcal
16
Fat

Total (g)
Track
Carbohydrates

Total (g)
3
Minerals (mg)

Sodium (Na)
3
Potassium (K)
80
Calcium (Ca)
10
Magnesium (Mg)
10
Phosphate (P)
15
Iron (Fe)
0.2
Zinc (Zn)
0.4
Vitamins

Beta-carotene ( ug)
170
Vitamin E (mg)
0.3
Vitamin B1 (mg)
0.02
Vitamin B2 (mg)
0.07
Vitamin B6 (mg)
0.01
Folic Acid (ug)
6
Vitamin C (mg)
1700

Source of nutrition information: German Society for Nutrition: The nutritional table
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Cold, cough, hoarseness: in late autumn and winter, it gets almost all of us at least once. As a good prevention against colds applies vitamin C - rightly so, because it powert the defenses actually optimal. Especially a lot of it is in a small fruit from the tropics, which are worth getting to know: the acerola cherry.

The name is in acerola anything but smoke and mirrors: The Spanish conquerors called the tropical fruit "azarole", which means roughly "beautiful and useful". Outwardly, the fruits of the growing especially in Texas, Mexico, Panama, Guatemala and Jamaica shrub indeed reminiscent of cherries. They are about the same size and have a smooth orangerot- to purple skin. Among them are divided into three segments, where each inserted a core. But the soft, juicy flesh smells more like apple, tastes intensely sour and has it really is: With approximately 1700 mg of vitamin C per 100 g of acerola cherries is the absolute star of the fruit - even citrus fruits such as oranges or lemons (50 mg vitamin C / 100 g) are there not with. But is also particularly favorable to the high proportion of other bioactive substances in the acerola cherry, as pro-vitamin A, vitamin B1, B2, B5, niacin, protein, magnesium, phosphorus and calcium. All together provide a very effective cell protection and enhance the antioxidant effect of vitamin C in addition.
Best enjoyed acerola juice as

However, there are also some bad news: The acerola spoils quickly and is therefore not for transport. So you get them in this country almost never fresh. Instead, the acerola cherry is processed in the producing countries to juice or fruit powder. It is quite clear: Who eats fruit and vegetables daily, also achieved so easily the daily recommended by the German Society for Nutrition 100 mg vitamin C and get this other important nutrients such as fiber, which is missing in the powder of the Acerola-cherry of course. Nevertheless, the acerola cherry is not only for those with an allergy to Zitrusfrücht a good alternative e. Especially if we want to protect ourselves deliberately before cold, have a lot of stress or smoke, the need for vitamin C increases viz. With careful processing, confirmed the Max Rubner-Institute in Karlsruhe, are the natural acerola products from the health food store, health food store or pharmacy in any case the better solution than artificially produced vitamin C. And if just the tart fresh taste of Acerola -Kirsche like? The finds in the supermarket now except juice and tea, curd cheese and yogurt with fruits! (coe)

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