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Jambul Fruit


Introduction of Jambul Fruit


            Scientific name - Syzygium cumini


Syzygium cuminiis is an ever green tropical tree that has been grown abundantly in Florida. It is a slow growing species that can reach to the maximum height up to 30 m and has a maximum life span of about 100 years. The fruit has rich content of vitamin A and C and it is also used in preparing wine and vinegar. The tree has a rough base and appears in dark grey in color.

Jambul-fruit-2

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Nutritional Value of Jambul Fruit


Nutritional value per 100 g (3.5 oz)
Energy 251 kJ (60 kcal)
Carbohydrates 14 g
Dietary fibre 0.6 g
Fat 0.23 g
Protein 0.995 g
Vitamins
Thiamine (B1) (2%) 0.019 mg
Riboflavin (B2) (1%) 0.009 mg
Niacin (B3) (2%) 0.245 mg
Vitamin B6 (3%) 0.038 mg
Vitamin C (14%) 11.85 mg
Trace metals
Calcium (1%) 11.65 mg
Iron (11%) 1.41 mg
Magnesium (10%) 35 mg
Phosphorus (2%) 15.6 mg
Potassium (1%) 55 mg
Sodium (2%) 26.2 mg
Other constituents
Water 84.75 g


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Health Benefits of Jambul Fruit


Jambul-fruit-3

arrow It helps to improve digestion and acts as an initiator of liver and spleen process.


arrow Helps in healing urinary diseases and diabetes.


arrow Enhance blood purification and cures anemia.


arrow Prevents diarrhea & dysentery.


arrow Relives constipation, helps improve digestive power.


arrow Breaks renal stones.


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Nutrients in Jamun or Jambul


The fruit possess rich content of Glucose, Fructose, Vitamins C & A, riboflavin, nicotinic acid, folic acid, sodium, potassium, calcium, phosphorus, manganese, zinc and iron.

Tannin, gallic acid, resin, phytosterols are highly present in its stem & bark.

The seed contains the glycoside, jamboline, gallic acid and essential oils.

The flower has traces of terpenoids.


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Precautions


Jamun has to be consumed after meals

People who suffer severe nausea are advised not to eat the fruit.

Sprinkle salt over the jamun before consuming it.

Intake of the fruit in large quantity may cause hyperacidity.

Avoid drinking milk after eating jamun.


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Habitat and cultivation


The jambul is grown abundantly in the southern parts of Asia and in some regions of Australia. The species grows well in areas which receive high rainfall ranging between 1,500 -10,000 mm per year. The temperature of 2.5C to 17.5C has to be suitably maintained in getting the plant grown in a healthier way.


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