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Ackee Fruit


Introduction of Ackee


            Scientific name - Blighia sapida


Ackee, national fruit of Jamaica is a fruit that is yellow in color with black seeds. The edible fruit also known as aril is used in many cuisines. Treated like a vegetable in cooking its vivid red color on the outside, when ripped turns into yellow.


The name Ackee is derived from the West African name "Akye Fufo", in general, the tree is a tropical evergreen tree that grows as tall as 40 feet. Rich in essential fatty acids, the fruit may be colored anywhere from straw to bright red. Allowing it to open and ripen naturally will be an added benefit. The fruit splits open while still on the tree to let slip 3 dead flat black seeds encircled by a thick, oily, yellow aril. They are also rich in vitamin A, zinc, and protein.


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Nutritional Value of Ackee


Nutrient Quantity Nutritional Value
Fat 18.78g Supplies energy. Helps to prevent hypothermia
Protein 8.75g Builds and repair body tissue. Blood health
Water 57.6g For rehydration purposes.
Carbohydrates 9.55g For energy and the building of muscles.
Fiber 3.45g For colon health. To help lower blood glucose and cholesterol.
Calcium 83mg For bone and teeth health.
Iron 5.2mg For blood health.
Folates 14 Ķg 3.5%
Thiamine (Vitamin B1) 0.10mg For cardiovascular and the nervous system health.
Niacin (of the B complex vitamins) 3.24mg Health of the digestive system, skin, and nerves.
Riboflavin(B2) 0.18mg Red blood cell production and aids in metabolism
Ascorbic Acid(Vitamin C) 65mg


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Health Benefits of Ackee


ackee-fruit-3

arrowColds.


arrowFever.


arrowWater retention (edema).


arrowEpilepsy.


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Cooking Tips


Despite that, Ackee is a fruit; they are cooked and consumed as a vegetable and the method of using it while cooking varies significantly. It should be boiled vigorously when cooked such that the toxins are percolated into the water. The water must be discarded carefully. Thereís no fault in boiling it twice, but make sure that you use salt water when you are boiling the fruit for the second time. By this means, you can make sure that the fruit is toxin-free and then you can use them for making your desired recipes.
Even after boiling, there are chances for the seeds, pods, rind and membranes to contain toxin, so remove them and discard in a place thatís out of reach for your pets and children.


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