Jujube: fruit, properties, calories and how to eat it

Jujube: fruit, properties, calories and how to eat it

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Jujube, known for the jujube broth, to most people, but it does not deserve to be labeled only with this albeit nice way of saying. It's a tasty fruit with many properties che can help our body get better. Rich in vitamin C, it is also excellent for digestion and for better sleep and for getting yourself pass the anxiety. Not necessarily by drinking jujube broth!

Jujube: fruit

It grows on jujube, this fruit and is also called Chinese date due to its shape. It belongs to the Ramnaceae family and among experts it is identified as Ziziphus jujuba. After it ticks, the Jujube it first becomes light yellow on the skin, and then as it matures, orange, red and dark red. Not only does the exterior of this fruit change color but da smooth becomes shriveled and wrinkled. Not exactly pleasant to caress but we don't have to taste it, don't hold it in our hands for hours.

Jujube: plant

The Giuggiolo is tall, there are also specimens that measure over 10 meters, yet the fruits are rather small, they seem cherries or plums, or dates, as mentioned above.

It is also found in Italy this plant, it is not particularly common but not rare, more than anything else it is not very well known, such as its tasty fruit with a white and crunchy pulp when still unripe. The origins are to be sought in Syria but it arrived in Italy in 1660 and is still cultivated on the Euganean Hills in Veneto.

Giuggiola: how to eat

There Giuggiola ripens between September and October, it can be picked when it is still green, it will taste very similar to that of apples, it is particularly rich in antioxidants, especially polyphenols which, together with C vitamin, enhance the beneficial effects on health.

A completely different impression, however, if we wait for the right moment: in autumn the Jujube it's very close to dates for our taste buds. In this state, it can be stored at room temperature for about a week. An alternative way to consume the Jujube: in brine, always paying attention to the seeds they keep inside, such as olives.

Jujube: property

This fruit has unpredictable properties that are very precious for our body even if in truth they have been known since ancient times, especially in China and in Asian countries in general, where for the first time they were used for therapeutic purposes.

The Jujube make you digest, even traditional Chinese medicine recommended them for this purpose, the more modern their use is to calm anxiety or pain. In case of insomnia Giuggiola can be useful and even if we suffer from constipation or high blood pressure. Other properties of this fruit are the anti-inflammatory one, for example, thanks to the tannins, and that of assist blood circulation, being rich in phosphorus and iron.

Everyone likes the Jujube, but those who are older in age can count on this food for strong bones and for the fight against free radicals, thanks to the C vitamin which strengthens the immune system. Let's not forget that the Giuggila enhances Memory

Jujube: calories

In 100 grams of pulp we find 78 calories: this fruit contains 81% water, 0.8% protein, 0.4% ash, 0.1% fat, 0.6% fiber, 5.8% sugars and carbohydrates. As vitamins, the most prevalent are vitamin A, vitamins B1, B2, B3, B6 and vitamin C, among the minerals calcium, phosphorus, iron, sodium, potassium, magnesium, zinc, copper and manganese stand out but I must mention other important elements including'Linoleic acid, stearic acid, misristic acid, maslinic acid, tannins, flavonoids and polyphenols.

Jujube: recipes

The best recipe that sees the Jujube protagonist is that of biscuits, excellent to be enjoyed with tea or for breakfast. To prepare 20 to offer to friends, let's get 200 grams of yellow flour for polenta, 150 of 00 flour, 60 grams of sugar, 1 egg, 2 tablespoons of baking powder, 50 grams of butter, half a glass of milk, a little salt. Anyone who wants can add some grappa, but above all we need the jujubes, at least 1 hectogram, to be cut into pieces after having deprived them of the stone.

After having sieved the two flours, add the yeast and in a bowl mix the flours with the melted butter placed in the center to which the sugar, egg, milk, salt and grappa are superimposed. Only after having mixed everything, can we add our fruits and prepare some balls to cook lay on the baking sheet covered with parchment paper at 180 ° for 20 minutes.

Jujube broth: meaning

Going in jujube broth means to be very happy, exaggeratedly happy. A sensation that in ancient times is linked to a good liqueur based on withered jujubes. Even before this usage, jujube trees in Asian countries were highly prized because they are said to do fall in love with people, in more modern times they have found a place too in cosmetics: jujube extracts are among the ingredients of many skin products: canti-wrinkle ointments or ointments for sunburn.

Jujube bonsai

They can be counted beyond 400 varieties of jujubes in the world and the oldest are the Chinese ones, they have existed for more than 4,000 years. From area to area, even within our country, this plant changes its name, it is found with strange aliases including zizzole, zinzuli, scicule, genzole, zinzole, singalu, ciciul and zezal. And then there is the bonsai; very characteristic and original, if you want to experiment with this format of Giuggiolo on Amazon you will find a pack of 10 seeds for 7.50 Euros.

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