Healthy Matter Raw Materials epsd (week 4)
Durian
Durian fruit is one of the popular tropical fruits
known for its one of a kind fragrance and flavor. Durian is widely recognized
as the "King of Fruits" in many South-East Asian countries.
The durian tree is tropical in origin and belongs
to the family of Malvaceae, in
the genus, Durio; a large family of plant species which also include some of
the interesting relatives such as okra, cocoa beans,
hibiscus, and cotton. It is botanically known as Durio zibethinus.
The exotic durian is native to Brunei, Indonesia,
and Malaysian rainforests. While there are 30 known species of Durio
exist, only 9 of them have been identified for producing edible fruits. Durian
tree starts bearing fruits after four or five years after plantation. The tree
can grow up to 50 meters in height depending on the species.
Durian is a seasonal fruit; its season lasts
typically from June until August which coincides with that of the other
tropical specific fruits like mangosteen, jackfruit,
and mango.
Durian fruit is distinctive for its large size,
unique odor, and formidable thorn-covered husk. It can reach up to 30 cm (12
in) long and 15 cm (6 in) in diameter, and typically weighs one to four
kilograms (two to seven lb). In shape, it varies from round to oblong; the
color of its husk (rind) is green with brown, and its flesh features
creamy-yellow to saffron color bulbs depending upon the species.
The flesh or pulp of durian can be consumed at
various stages of ripeness and is used as flavoring agent in a wide variety of
culinary and sweet preparations in Southeast Asian cuisines. Durian seeds are
small, round to oval shape kernels and appear like that of jackfruit seeds.
Although boiled seeds can be eaten safely, many discard them. The seeds feature
a bland taste akin to jackfruit seeds.
Here is
the nutrient content in a cup (243 grams) of pulp (1) Durian:
- Calories: 357.
- Fat: 13 grams.
- Carbs: 66 grams.
- Fiber: 9 grams.
- Protein: 4 grams.
- Vitamin C: 80% of the RDI.
- Thiamine: 61% of the RDI.
- Manganese: 39% of the RDI.
- Vitamin B6: 38% of the RDI.
- Potassium: 30% of the RDI.
- Riboflavin: 29% of the RDI.
- Copper: 25% of the RDI.
- Folate: 22% of the RDI.
- Magnesium: 18% of the RDI.
- Niacin: 13% of the RDI.
This nutrient profile is actually very impressive
compared to other fruits. It makes durian one of the most nutritious fruits on
earth.
Selection and Storage
Durian fruit is native to Southeast Asia. It is
sold in markets all over the East-Asian world and also imported into the United
States and Europe. People have differences in preferences regarding ripeness,
while some like slightly ripen, tart flavored durians, others may prefer to
cherish soft, and over-ripened. Usually, ripe fruit that falls off the tree is
gathered and sold at markets.
In the stores, choose a durian fruit with firm
stalk. Outside its natural habitat, durian is one of the expensive fruits; some
of its varieties like D24 (Sultan) are in high demand and therefore, may
command a higher price. The fruit can also be stored inside the refrigerator
for few days.
Source : http://www.nutrition-and-you.com/durian-fruit.html
http://www.healthline.com/nutrition/durian-fruit#section4
Rambutan
Rambutans are exotic fruits grown in tropical
countries such as Thailand, Malaysia, Indonesia, the Philippines, and
Australia. They are grown on a medium-sized tree, Nephelium iappaceum,
which is related to the lychee.
They are not exotic at all to the people of these
tropical areas where they think of them more like people of northern climates
think of apples. The name rambutan means hairy, referring to the spikes on the
skin of the fruit. The spikes aren't sharp; they are fleshy and pliable.
Like more the lychee, under the rind, there is the
tasty white flesh of the fruit and a single inedible seed. The fruit can be
eaten fresh, without cooking.
Most rambutans are red when they are ripe, but in
Malaysia, you can also find a smaller, yellow rambutan. Rambutans grow in
clusters on evergreen trees and are hairy-looking exotic wonders.
The flavor of rambutan is a little like grapes with
a slight strawberry quality, slightly acidic and sweet. It has a pleasant
fragrance that may be desired in some cooked dishes. It's not as sweet as the
lychee and also is a little less acidic.
Nutritional Value
Rambutan fruit are low in calories with an average
fruit containing 59 calories.
Extremely low in fat they contain a small amount of
protein with the majority of calories coming from carbohydrates.
This soft little fruit is rich in vitamin C. A 100g
serving of rambutan will equate to 40% of the daily recommended intake of
vitamin C making it a great addition and boost to your daily diet.
It is also a source of niacin (B3), iron,
phosphorus, calcium and fibre.
Storage
& Choosing
Store
in a refrigerator. Rambutan do not ripen further after harvest. Look
for rambutan that feel heavy for their size. Avoid any with cracked shells or
shrivelled spines. Look for fruit with as much pink or red on the shell as
possible - they will be sweet and ripe. If the shell is pale beige or has a
greenish hue it’s likely to be under-ripe. If the shell and spines are
dark-brown or black the fruit is past its best.
Source : https://www.thespruce.com/all-about-rambutan-3217078
http://www.thefruitguide.com/
Jackfruit
Jackfruit is absolutely one of a kind tropical fruit
recognized for its unique shape, and size. The fruity flavor of its sweet arils
(bulbs) can be appreciated from a distance. In common with other tropical
fruits such as durian, banana, etc., it
is also rich in energy, dietary fiber, minerals, and vitamins and free from
saturated fats or cholesterol; fitting it into one of the healthy treats to
relish!
Botanically, this popular Asian tropical fruit
belongs to the family of Moraceae, of the genus: Artocarpus and is closely related to figs,
mulberry, and breadfruit. Scientific name: Artocarpus heterophyllus.
Jackfruit
is a huge tree that grows to as high as 30 meters, larger than mango, breadfruit,
etc. It is believed to be indigenous to the Southwestern rain forests of India.
Today, it widely cultivated in the tropical regions of the Indian subcontinent,
Thailand, Malaysia, Indonesia and Brazil for its fruit, seeds, and wood. The
tree grows best in tropical humid and rainy climates but rarely survives cold
and frosty conditions.
In a
season, each tree bears as many as 250 large fruits, supposed to be the biggest tree-borne fruits in the world.
The fruit varies widely in size, weigh from 3 to 30 kg, and has oblong or round
shape, measuring 10 cm to 60 cm in length, 25 to 75 cm in diameter. While
unripe fruits are green, they turn light brown and spread a strong sweet,
fruity smell once ripe.
Nutritional Value
Jackfruit contains a high amount of nutrients like
vitamin, minerals, electrolytes, phytonutrients, carbohydrate, fiber, fat, and
protein. Jackfruit is a good source of calories but contains no
cholesterol or saturated fats. The nutrition data below gives a detailed
picture of Jackfruit’s nutrient value.
Jackfruit is rich in vitamins and minerals. Vitamin
B6 content in Jackfruit fulfills about 25% of our daily requirement. The fat
content of Jackfruit is very low at just about 0.64 grams. Though water
is not a nutrient, it is important to mention that Jackfruit is made up 80%
of water.
Selection and storage
Jackfruit is a summer season fruit coinciding with
other tropical favorites like mango, durian, and mangosteen.
In the stores, buy fruit that emits mild yet rich
flavor and just yields to thumb pressure. Thorn-like projections become softer
in the case of the ripe fruit. Once ripen, the fruit deteriorates rather
quickly unless its processed arils (bulbs) stored in the refrigerator.
Source : http://www.nutrition-and-you.com/jackfruit.html
http://wiki-fitness.com/
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