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Monday, September 29, 2014

JAMBOLAN FRUIT (ഞാവൽ പഴം)

JAMBOLAN FRUIT (ഞാവ പഴം)
           രക്തത്തിൽ ഷുഗർ അളവിൽ ചെറിയ മാറ്റം കണ്ടു തുടങ്ങുമ്പോൾ മുതൽ ടെൻഷൻ തുടങ്ങുകയായി.. ദൈവമേ ജീവിതകാലം മരുന്ന് കഴിക്കേണ്ടി വരുമല്ലോ  പ്രമേഹം കുറച്ചു നിറുത്തുന്ന ഭക്ഷണങ്ങൾ ഉണ്ട്.. അത് കഴിച്ചാൽ മതി.. ഞാവൽ പഴം  ഷുഗർ  കുറക്കാൻ  നല്ലതാണ് .
Image result for njaval fruitImage result for Health benefits of njaval fruit            Jambolan Plum fruit, Jambul, Java PlumJambolan Fruit comes from an evergreen tropical tree. This Jambolan fruit can also be called Jambul, Java Plum, Portuguese Plum, Jambolan Plum, Duhat Plum, Damson Plum, Black Plum, Jamblang, Neredupandu, Njaval, Nerale Hannu, Jamun, or Jaam Kalojaam. Jambolan Plum Fruit can be found in many different places around the world, and some of them include USA Florida, Afghanistan, Myanmar, Philippines, Indonesia, Pakistan, Nepal, India, Bangladesh, Brazil, Tobago, Trinidad, and Suriname. The Jambolan fruit tree can grow as high as one hundred feet or thirty meters. The Jambolan Tree’s wood is very strong and is used for railways, well motors, furniture, and even some residential construction. These Jambolan Plum trees can live for more than one hundred years. Around March or April the Jambolan trees get these little, beautiful, and fragrant flowers. Depending on the species Jambolan fruit can look like large, oval, very dark, and shiny berries. According to some people Jambolan fruit can taste sweet and sour at the same time. The Jambolan’s leaves, bark, and seeds are usually used for medicinal or healing purposes. In about a cup or 135 grams of Raw Jambolan Fruit we find these Nutrients:

The fruit is unique in its taste and colour. As the fruit ripens the purple colour turns into black. We can see njaval tree in temple premises, because it is the favourite of Krishna according to puranas. In English it is known as black plum tree, it has also the name as jamun tree. The fruit is used for making jam, squash,wine, vinegar and jelly. Bark, flowers and seeds are used in the treatment of diabetis.

               Prof. John Kurakar

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