Importance of Indigenous Fruit and their Nutritional Value

Importance of Indigenous Fruit and their Nutritional Value – Oftentimes, indigenous fruits were branded as a “poor man’s food,” and their nutritional benefits were dismissed as “old wives tales.” These fruits are a vital source of fiber and vitamins and amino acids and can act s a “safety net” when other fruits are scarce because the trees have adapted to harsh conditions. Eating the Fruits as part of a balanced diet is an effective way to counter health problems such as malnutrition and vitamin deficiency. And the fruits, if gathered in the wild or grown at home, are for free picking. The nutritional value and health benefits of specific fruits are not often widely known, and because of the strong colonial tradition in the Philippines, traditional recipes have in many cases having lost over generations. Fast food and foreign eating habits have changed traditional diets and eroded the usage of conventional cooking preparations and ingredients.

In some places, indigenous fruits are still used to complement a healthy diet. Tamarind, for example, is used for its pulp as a flavoring agent in porridge made from sorghum or maize flour. Tamarind pods are used to detoxify poisonous yams during cooking.  Bush mangoes are often used to thicken soups and stews. The fruits used as a supplement in traditional recipes, but knowledge about their nutritional benefits are wanting. What I want to add up here is health information that this indigenous fruit is also an excellent source of antioxidant that has a vital role in the body’s physiological functioning. So, what are antioxidants?

Antioxidants are nature’s way of protecting the body and cells from damaging free radicals. Free radicals are unstable molecules that are generated by sun exposure, stress and as part of the natural aging process. Free radicals damage cells, DNA, and collagen. The body has a complex system of natural antioxidants to fight free radicals. There are vitamins- antioxidants including vitamins C, A and E, as well as enzyme antioxidants. Lack of these antioxidants are the causes of many diseases nowadays. Nevertheless, people are not aware of the facts.

Here’s the good news! You can have all the nutritional benefits of these indigenous fruits in a fun way. Wines made of Baligang, Saba, Acacia, Cacao, Critoria and other wine products that contain Ginseng formulated by Therese are now available in the market. Thanks to the carefully implemented food science that made these fruits open year- round in the form of wines. If you’re not a fruit eater and you find it hard to consume the adequate amount of fruits that would meet your body’s requirement of macro and micro vitamins and minerals, this is an option to add in your routine. A fantastic and fun way to be healthy

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