Cherry (Malpighia emarginata) Acerola, चेरी

Acerola, West Indian Cherry

Botanical Name - Malpighia emarginata

Common names- Acerola, Barbados Cherry, West Indian cherry, Wild Crepe Myrtle

The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There are 1677.6 mg of vitamin C in 100 g of fruit. The fruit can be used to make juices and pulps, vitamin C concentrate, and baby food, among other things.

The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There are 1677.6 mg of vitamin C in 100 g of fruit. The fruit can be used to make juices and pulps, vitamin C concentrate, and baby food, among other things.

A comparative analysis of antioxidant potency among a variety of frozen juice pulps was carried out, including the acerola fruit. Among the 11 fruit pulps tested, acerola was the highest-scoring domestic fruit, meaning it had the most antioxidant potency.

Acerola is used to treat or prevent scurvy, a disease caused by vitamin C deficiency. Acerola is also used for preventing heart disease, “hardening of the arteries” (atherosclerosis), blood clots, and cancer.

Some people use it to treat the common cold, pressure sores, bleeding in the eye (retinal hemorrhages), tooth decay, gum infections, depression, hay fever, and collagen disorders. Athletes use acerola for improving physical endurance.

Nutrient (Raw Fruit) ~Proximates
Carbohydrate Factor: 3.6
Fat Factor: 8.37
Protein Factor: 3.36
Nitrogen to Protein Conversion Factor: 6.25
Refuse: 20%	Refuse Description: 18% seed	2% stem end
Nutrient (Proximates)	Unit	per100g
Water	g	91.41
Energy	kcal	32
Energy	kJ	134
Protein	g	0.4
Total lipid (fat)	g	0.3
Ash	g	0.2
Carbohydrate, by difference	g	7.69
Fiber, total dietary	g	1.1
Minerals
Calcium, Ca	mg	12
Iron, Fe	mg	0.2
Magnesium, Mg	mg	18
Phosphorus, P	mg	11
Potassium, K	mg	146
Sodium, Na	mg	7
Zinc, Zn	mg	0.1
Copper, Cu	mg	0.086
Selenium, Se	µg	0.6
Vitamins
Vitamin C, total ascorbic acid	mg	1677.6
Thiamin	mg	0.02
Riboflavin	mg	0.06
Niacin	mg	0.4
Pantothenic acid	mg	0.309
Vitamin B-6	mg	0.009
Folate, total	µg	14
Folic acid	µg	0
Folate, food	µg	14
Folate, DFE	µg	14
Vitamin B-12	µg	0
Vitamin A, RAE	µg	38
Retinol	µg	0
Vitamin A, IU	IU	767
Lipids
Fatty acids, total saturated	g	0.068
Fatty acids, total monounsaturated	g	0.082
Fatty acids, total polyunsaturated	g	0.09
Cholesterol	mg	0
Other
Alcohol, ethyl	g	0
Flavonoids
Anthocyanidins
Cyanidin(1)	mg	15.7
Pelargonidin(1)	mg	6.8
Flavones
Apigenin(2)	mg	0
Luteolin(2)	mg	0
Flavonols
Kaempferol(2)	mg	1
Myricetin(2)	mg	0
Quercetin(2)	mg	4.7

Acerola, West Indian Cherry (Fruit Juice)
Carbohydrate Factor: 3.92
Fat Factor: 8.37
Protein Factor: 3.36
Nitrogen to Protein Conversion Factor: 6.25
Nutrient	Unit	1Value per100g
Proximates
Water	g	94.3
Energy	kcal	23
Energy	kJ	96
Protein	g	0.4
Total lipid (fat)	g	0.3
Ash	g	0.2
Carbohydrate, by difference	g	4.8
Fiber, total dietary	g	0.3
Sugars, total	g	4.5
Minerals
Calcium, Ca	mg	10
Iron, Fe	mg	0.5
Magnesium, Mg	mg	12
Phosphorus, P	mg	9
Potassium, K	mg	97
Sodium, Na	mg	3
Zinc, Zn	mg	0.1
Copper, Cu	mg	0.086
Selenium, Se	µg	0.1
Vitamins
Vitamin C, total ascorbic acid	mg	1600
Thiamin	mg	0.02
Riboflavin	mg	0.06
Niacin	mg	0.4
Pantothenic acid	mg	0.205
Vitamin B-6	mg	0.004
Folate, total	µg	14
Folic acid	µg	0
Folate, food	µg	14
Folate, DFE	µg	14
Vitamin B-12	µg	0
Vitamin B-12, added	µg	0
Vitamin A, RAE	µg	25
Retinol	µg	0
Carotene, beta	µg	305
Carotene, alpha	µg	0
Cryptoxanthin, beta	µg	0
Vitamin A, IU	IU	509
Lycopene	µg	0
Lutein + zeaxanthin	µg	17
Vitamin E (alpha-tocopherol)	mg	0.18
Vitamin K (phylloquinone)	µg	1.4
Lipids
Fatty acids, total saturated	g	0.068
Fatty acids, total monounsaturated	g	0.082
Fatty acids, total polyunsaturated	g	0.09
Cholesterol	mg	0
Alcohol, ethyl	g	0
Caffeine	mg	0
Theobromine	mg	0

Abiyuch, Raw Garlic Pear, Crateva religiosa

Fruit Name- Abiyuch

Common Name - Raw Garlic Pear

Botanical Name- Crateva religiosa Uses in Ayurveda Bark is especially useful for urinary complaints such as kidney, bladder stone, fever and to relieve from vomiting. For bruise fresh leaves of Crataeva Religiosa grinded well with a little vinegar or lime water or hot water and applied to the skin as paste, it takes 10 to 20 minutes to obtain rubefacient effect. A part of the leaves applied to soles of feet to relive swelling and burning sensation.   Parts Used   Bark leaves and root bark. Abiyuch, raw garlic pear Crateva religiosa Common Name: Garlic Pear       Carbohydrate Factor:                                                  3.6  Fat Factor:                                                                     8.37  Protein Factor:                                                             3.36 Nitrogen to Protein Conversion Factor: 6.25           Nutrient Unit 1Value per100g (Proximates) Water g 79.9 Energy kcal 69 Energy kJ 290 Protein g 1.5 Total lipid (fat) g 0.1 Ash g 0.9 Carbohydrate, by difference g 17.6 Fiber, total dietary g 5.3 Sugars, total g 8.55 Sucrose g 0.05 Glucose (dextrose) g 4.5 Fructose g 3.8 Lactose g 0 Maltose g 0.2 Galactose g 0 Minerals     Calcium, Ca mg 8 Iron, Fe mg 1.61 Magnesium, Mg mg 24 Phosphorus, P mg 47 Potassium, K mg 304 Sodium, Na mg 20 Zinc, Zn mg 0.31 Copper, Cu mg 0.057 Manganese, Mn mg 0.182 Vitamins     Vitamin C, total ascorbic acid mg 54.1 Vitamin A, RAE µg 5 Retinol µg 0 Carotene, beta µg 60 Carotene, alpha µg 0 Vitamin A, IU IU 100 Lipids     Fatty acids, total saturated g 0.014