Everything about carambola: calorie content, useful properties and harm. How to eat carambola. Carambola - (Latin averrhoa carambola) is an evergreen tree of the oxalis family, 3-9 m high. The French call the plant carambolier, the Spaniards call it carambolero, and in India, karamarak, kamaranga. The Maluku Islands are considered the birthplace of carambola. The plant is found in the wild in the forests of Indonesia. It also grows in Brazil, Ghana, Guiana, South Asia: Sri Lanka and Israel. Carambola cultivars are grown in India, Indonesia, South China, Vietnam, the Philippines, and the United States (Florida and Hawaii).
Contents of the article:
- How to eat fruit
- Chemical composition
- Useful properties of carambola
- Harm and contraindications
The tree is moisture-loving, but does not require a lot of light. Therefore, the plant can also be grown at home.
Carambola has dark green pinnately-compound acacia leaves, the length of which is from 15 to 50 cm. Carambola blooms continuously throughout the year. Flowers - fragrant, pink, gathered in panicles. The fruits ripen two months after flowering.
Carambola fruits are called tropical stars. There are two varieties: sweet and sweet and sour. Carambola with sour fruits is more appreciated in the tropics. The sweetest fruits come naturally from the tree.
Ripe fruits (from 5 to 15 cm in length) are amber-yellow or golden in color and unusual in shape: the ribbed fruit has a star-shaped cross-section, hence its "star" name. They have a light spicy sweet and sour taste and quench thirst well.
Crispy, with a juicy yellow flesh that does not contain fibers. The fruit is covered with a thin waxy skin, which is also edible. Inside contains up to 10 small flat brown seeds.
Carambola: how is it?
Many who buy this exotic fruit for the first time - a "star" are faced with the question - "And how to eat it correctly?" … In fact, it is very simple to eat it, like an apple. First, rinse it under water and bite like an apple! A couple of small bones may be caught. You can start by cutting it in half. And why is he sometimes called a "star", but because by cutting the carambola into thin slices, you can decorate any dish, as well as a glass of drink or cocktail that will look like stars.
Ingredients: vitamins, trace elements and calories in carambola
Calorie content of carambola
there are about 35 calories per 100 g of pulp:
- Fat - 0.33 g
- Proteins - 1, 04 g
- Carbohydrates - 3.93 g
- Water - 91, 38 g
- Mono- and disaccharides - 3.98 g
The fruits contain:
- dry matter - 9, 6-12, 6%;
- proteins - 0, 3-0, 7%;
- fats - 0.3-0.5%;
- fiber - 0, 6-1, 0%.
Minerals:
a lot of calcium (4-8 mg), phosphorus (15-18 mg), iron (0.4-1.5 mg), sodium (2 mg), potassium (181-192 mg). Vitamin complex consists of the following vitamins:
- vitamin C - 35-39 mg (not synthesized by the human body. Ascorbic acid is important for maintaining the human immune system);
- beta-carotene - 160-720 mg, (the best natural antioxidant);
- vitamin B1 - 0.03-0.05 mg (there are no reserves of this substance in the body, so it is important to get it with food. It is necessary for the normal functioning of the nervous and digestive systems. It is indispensable for the growing body of children);
- vitamin B2 - 0, 02-0, 04, (riboflavin is involved in the process of hematopoiesis, helps to regulate reproductive functions, thyroid function);
- vitamin B5 - 0.3-0.4 mg (pantothenic acid regulates the metabolism of fats and carbohydrates).
Glutamic acid is present in the stems and leaves.
Carambola: useful properties
The benefits of this fruit are not small. Carambola is used to improve the protective functions of the body, with weak immunity, vitamin deficiency. Carambola leaves are an excellent medicine for headaches, and dried fruits or juice for fever. Seed powder is good for soothing asthma.
Since ancient times, Indians have been using carambola fruits for diarrhea, to reduce bile levels and even to relieve hangover. The fruit is used as a diuretic. With the help of a decoction of the fruits and leaves of the plant, you can prevent vomiting and relieve nausea. In case of poisoning, roots crushed with sugar are used.
In Brazil, carambola is used to treat eczema. Shredded leaves are effective for ringworm, chickenpox. Crushed seeds are used to prepare a decoction that improves lactation.
Video about the benefits of carambola:
Also from this video you will learn how to choose, save and eat it correctly.
Harm and contraindications
Sour varieties of carambola contain a large amount of oxalic acid. Such fruits can be harmful when eaten by people with diseases of gastritis, enterocolitis, gastric ulcer and duodenal ulcer. Also, excessive consumption of sour carambola fruits can cause the development of renal pathology and impaired salt metabolism. It is important to consider and observe the measure.
