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NUTRITION
VALUE OF JAMBUL FRUIT
The Jambul Fruit is a well-known common fruit. It has two varieties. The big one is oval in shape and is commonly called as suva-jamun. The small one is round in shape and is commonly called as kutta-jamun. The bigger variety is sweeter than smaller one.
The fruit is a juicy berry with a single stone. It is black outside and violet inside, has a sourish sweet pulp and greenish yellow seed. Its botanical name is Syzygium Cumini or Eugenia Jambolana. In some countries, it is also named as Java Plum or even Rose Apple.
The jambul fruit has been cultivated in the Indo-Malaysian region for a long time. It is considered to be native of India or further east, but is now found in all tropical regions and grows abundantly during the rainy season. It is a common tree, found wild or cultivated in most parts of India.
The jambal fruit is regarded in traditional medicine as a specific against diabetes because of its effect on pancreas. The fruit as such, the seeds and fruit juice are all useful in the treatment of this disease. The seeds contain a glucose Jamboline which is believed to have the power to check the pathological conversation of starch into sugar in cases of increased production of glucose. They are dried and powdered. This powder in doses of three grams should be given three or four times a day mixed in water. It reduces the quantity of sugar in urine and allays the unquenchable thirst.
In Ayurveda, the inner bark of jambal tree is also used in the treatment of diabetes. The bark is dried and burnt, which produces an ash of white color. This ash should be pestled in the mortar, strained and bottled. The diabetic patient should be given 65mg. of this ash on an empty stomach with water in the morning and 135mg. each time in the afternoon and in the evening, an hour after meals, if the specific gravity of the urine is 1.02 to 1.03. If the specific gravity ranges between 1.035, the ash should be given thrice daily in the quantity of about 2gm.at a time.
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| FOOD VALUE OF JAMBUL FRUIT
Moisture 84.0 %
Protein 0.7 %
Fat 0.2 %
Minerals 0.4 %
Carbohydrates 14.0 %
Fibre 1.0 %
MINERALS and VITAMINS ( Per 100
gms edible portion of Jambul Fruit)
Calcium 15 mg
Phosphorus 15 mg
Iron 1.2 mg
Vitamin C 18 mg
Smaller amounts of Vitamin B complex.
Calorific Value - 32 Calorie
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