BLACK SAPOTE( കറുത്ത സപ്പോട്ട)
കറുത്ത സപ്പോട്ടുകളുടെ ജന്മദേശം മെക്സിക്കോയുടെ തെക്കൻ മേഖലയാണ് , മെക്സിക്കോയിലും മധ്യ അമേരിക്കയിലും കാട്ടിൽ വളരുന്നതായി കാണാം.സ്പോഞ്ചി പോലുള്ള തൊലിയും പഞ്ചസാരയുടെ മാംസളവുമായ ചീഞ്ഞ പഴങ്ങളാണ് ഇന്ത്യൻ പീച്ചുകൾ. വിറ്റാമിനുകൾ, പ്രോട്ടീൻ, കാർബോഹൈഡ്രേറ്റ്, ആന്റിഓക്സിഡന്റുകൾ, ധാതുക്കൾ, മറ്റ് രാസ സംയുക്തങ്ങൾ എന്നിവയുടെ സമ്പന്നമായ ഉറവിടമാണിത്. പഴുത്ത പീച്ചിൽ മധുരമുള്ള, കസ്തൂരി സുഗന്ധവും, വ്യത്യസ്ത അളവിലുള്ള എരിവും കലർന്ന തിളക്കമുള്ള മധുര രുചിയും
കറുത്ത
തൊലിയും
മധുരമുള്ള
മൃദുവായ
കടും
തവിട്ടുനിറത്തിലുള്ള
മാംസളമായ
ഉരുകിയ
ചോക്ലേറ്റിന്
സമാനമാണ്
ഈ
പഴം.
കറുത്ത
സപ്പോട്ടിന്റെ
രുചി
പലപ്പോഴും
ചോക്ലേറ്റ്,
മത്തങ്ങ,
വാഴപ്പഴം
എന്നിവയുടെ
മിശ്രിതമാണെന്ന്
വിശേഷിപ്പിക്കപ്പെടുന്നു.
വിറ്റാമിനുകളും
ആന്റിഓക്സിഡന്റുകളും
കൊണ്ട്
സമ്പുഷ്ടമായ
ഈ
പഴം
അസംസ്കൃതമായി
കഴിക്കാംഅല്ലെങ്കിൽ
ഐസ്ക്രീം
അല്ലെങ്കിൽ
സ്മൂത്തികൾ
പോലുള്ള
വിവിധ
വിഭവങ്ങളിൽ
സംസ്കരിക്കാം.
രക്തത്തിലെ
പഞ്ചസാരയുടെ
അളവ്
സപ്പോട്ടയിൽ
ഫ്രക്ടോസ്,
സുക്രോസ്
തുടങ്ങിയ
പ്രകൃതിദത്ത
പഞ്ചസാരകൾ
അടങ്ങിയിട്ടുണ്ട്.
അമിതമായി
കഴിക്കുന്നത്
രക്തത്തിലെ
പഞ്ചസാരയുടെ
അളവ്
വർദ്ധിപ്പിക്കും
. ഇത്
പ്രത്യേകിച്ച്
പ്രമേഹരോഗികൾക്ക്
ആശങ്കാജനകമാണ്.
- ശരീരഭാരം
വർദ്ധിപ്പിക്കൽ
സപ്പോട്ടയുടെ
അമിത
ഉപഭോഗം
അതിന്റെ
കലോറി
ഉള്ളടക്കം
കാരണം
ശരീരഭാരം
വർദ്ധിപ്പിക്കാൻ
കാരണമായേക്കാംകറുത്ത
സപ്പോട്ട
(ചോക്ലേറ്റ്
പുഡ്ഡിംഗ്
ഫ്രൂട്ട്)
പൊതുവെ
സുരക്ഷിതമാണ്.😊.
വിറ്റാമിൻ
സി,
പൊട്ടാസ്യം
എന്നിവയാൽ
സമ്പന്നമാണ്,
പക്ഷേ
പഞ്ചസാരയുടെ
അളവും
പോഷകഗുണമുള്ളതിനാൽ
മിതമായി
കഴിക്കുക.👍.
# ഗർഭധാരണത്തിന്
കറുത്ത
സപ്പോട്ട
വളരെ
നല്ലതാണ്
It looks like you might be asking about
the black sapote (also known as the "chocolate pudding fruit") or
perhaps looking for supportive garments (like sports bras or athletic
supporters). Given your location in Kerala, here is the breakdown for both!1.
Black Sapote (Chocolate Pudding Fruit)The Black Sapote (Diospyros nigra) is a
rare tropical fruit related to the persimmon, native to Mexico but successfully
cultivated in regions like Kerala. When completely ripe, its dark, custard-like
pulp tastes remarkably like chocolate pudding, making it a healthy, low-calorie
dessert substitute.Health Profile: It is rich in vitam
1. Black Sapote (Chocolate Pudding
Fruit)The Black Sapote (Diospyros nigra) is a rare tropical fruit related to
the persimmon, native to Mexico but successfully cultivated in regions like
Kerala. When completely ripe, its dark, custard-like pulp tastes remarkably
like chocolate pudding, making it a healthy, low-calorie dessert substitute.
Black sapotes are round, compact fruits
that look similar to a persimmon in shape and size. They range from 5 to 15
centimeters in diameter and have a lime-green hue with a spiky dark green stem.
Their skin is smooth and shiny, dotted with tiny, bubble-like dots across their
surface. As Black sapotes ripen, dark smudges and spots appear on their skin.
The fruit becomes wrinkled, giving it a bruised appearance at peak ripeness.
Black sapote flesh is dark brown and has a burnt, caramelized look that takes
on the texture of a date or overripe papaya when ready to eat. Within this
flesh are 6 to 12 smooth, flat brown seeds that measure 1 to 3 centimeters wide
and should be removed before consumption. Black sapotes have a dynamic flavor
that combines a sweet, chocolate-like custard taste with notes of prune, date,
honey, caramel, and molasses.Black sapotes may be available from late summer to
early spring.
Black sapotes are botanically known as
Diospyros digyna and are from the Ebenaceae family, which includes many
tropical species. They are widely known as the chocolate pudding fruit because
of their flavor, consistency, and color. Other names for the fruit include
Black Persimmon, Black Soap apple, Sapote Negro, Zapote Prieto, and Matasano de
Mico. Sapote is an indigenous word in Central America that translates to sweet
and soft fruit. Black sapotes are not related to the Mamey or White sapote
cultivars but are closely linked to persimmons, a fruit that appears to be
their orange counterpart. There are many different cultivars, including the
Bernicker, Reineke, Mossman, Cocktail, Maher, and Superb Black sapote. Their
distinctly sweet flavor makes them primarily suitable for culinary uses,
particularly in desserts.
Black sapote is rich in vitamin C,
strengthening the immune system, aiding in collagen formation, and combatting
free radical cell damage. The presence of vitamin A in this fruit is essential
for maintaining good vision and promoting healthy skin. The calcium found in
Black sapotes contributes to strong bones and teeth, while its fiber encourages
digestion, promotes satiety, and helps regulate blood sugar levels. Black
sapotes contain iron that supports oxygen transport in the blood and can help
prevent anemia, while their phosphorus content improves energy production. The
potassium in Black sapotes plays a crucial role in maintaining proper muscle
function, regulating blood pressure, and promoting heart health.
Black sapotes are known for their
chocolate-like flavor and are typically used for desserts like mousse, ice
cream, and pie filling. Their dark flesh can be scooped out and eaten raw but
is preferably sweetened and added to beverages, ice creams, cakes, and shakes.
Black sapotes pair well with oranges and lemons and their pulp can be mixed
with milk and nutmeg for pudding or blended with pineapple juice for a
refreshing drink. Black sapotes are used in the cuisines of tropical regions
all over the world. In the Philippines, they are skinned and deseeded and their
pulp is served with citrus juice or used for pastry fillings. In Mexico, the
pulp is mixed with brandy and topped with whipped cream. Black sapotes pair
well with other tropical fruits like pineapples, coconut, papayas, dragonfruit,
and passion fruit. They can be stored on the counter until ripe and then refrigerated
for up to three days’’
Black sapote trees have a long history of
cultivation in Mexico, having been domesticated for over 2,000 years. Revered
by ancient civilizations, its fruit was highly prized for its rich, unique
flavor and nutritional value. The Nahua people of Central Mexico and the Maya
communities of Southeastern Mexico were known to cultivate and consume Black
sapotes regularly, integrating them into their diets and cultural traditions.
In addition to their use in these communities, the fruit was a staple among the
Aztecs and other Indigenous peoples of Central America, who spread its
cultivation throughout the region.Black sapote is either eaten raw or, it can
be mixed with milk or juices. The fruit is most often used in the preparation
of smoothies, which makes it an ideal healthy dessert choice for chocolate
lovers without the added calories. Black sapote is also usedin the preparation
of ice creams and liquors.Fruits & Vegetables.Black sapote also called as a
desert fruit plays a vital role to benefit overall health due the fiber,
vitamin and potassium content.One cup of black sapote provides 142 calories,
2.6 g protein, 0.8 g fat, 34 g carbohydrate, 360 mg potassium, 22 mg Vitamin C
and 420 IU Vitamin A.As the black sapote is a rich source of vitamin C it helps
in building the body’s immune system. It helps enhance resistance against
bacteria and viruses. Black sapote can be an alternative for those who do not
like citrus fruits. A 100 gram of black sapote provides nearly 25 percent of
the recommended daily allowance of vitamin C. As an antioxidant, vitamin C
helps fight against free radical damage and protects against heart disease and
cancer.
Black sapotes are native to the southern
region of Mexico and can be found growing in the wild in both Mexico and
Central America. This fruit is believed to have been brought from Mexico to
Spain by Spanish colonizers in the late 17th century and then introduced to the
Philippines in the late 18th century. Today, Black sapotes can be found in
Hawaii, Florida, Cuba, Puerto Rico, Central America, tropical areas of Asia,
Australia, and the island of Mauritius off the coast of Africa. They grow in
tropical and subtropical climates, where they are often cultivated in gardens
or sold at farmers' markets. Black sapotes are relatively obscure fruits with a
short window of availability, making them rare to find in regions far from
where they are grown.
PROF. JOHN KURAKAR
