Benefits of Eating Tamarind

June 27, 2015

(Secretly Healthy)

If you have not heard of the fruit Tamarind, you are missing out.  This fruit comes from North Africa and Asia and has a sharp, acidic taste.  It can be consumed when it is ripe or not ripened.

This fruit has many great benefits to our health, which include:

– This fruit is full of minerals, compounds and vitamins that are great for boosting a person’s health.

The dietary fiber found in it will also help the body digest food.

– There is a sticky pulp located in the fruit that NSP, or non-starch polysaccharides.

Eating only 100 grams of this fruit will give you 13% of your daily fiber needs.

– This pulp is used by the body to bind bile salts from cholesterol found in the body.

This decreases the amount of cholesterol reabsorbed into the colon.

The bad cholesterol will be eliminated from the body.

– The tartaric acid found in Tamarind has many great antioxidants, which will get rid of the free radicals found in the body.

– Eating Tamarind will be a helpful laxative if needed, and has been used as a treatment for bile disorders.

– Tamarind has 36% of the daily requirements of thiamin, and also includes vitamin C, vitamin A, and riboflavin, niacin, and folic acid.

Tamarind

– Tamarind can be used as a spice and is loaded with iron, potassium, selenium, copper, magnesium, zinc, and calcium.

This wonderful fruit has been used to treat digestive problems in Ayurvedic medicine, as well as gastric and cardiovascular issues. It can be used to treat malaria fever, and is often used to make a powerful tea to treat conditions.

It is great for relieving a sore throat, and can be used to eliminate worms in small children. Tamarind also helps promote great heart health, so this is a fruit tha should be consumed on a regular basis.

1comment
William - March 13, 2017

Tamarind is now available in the market in many forms. Dried tamarind is available all year round. Carefully press the packs to determine if the tamarind is soft when you buy the packaged variety. Too many seeds means too little pulp, so be careful the lumpy package. Tamarind in dark brown tones is preferable, it gives a rich color cooked in the dish and tend to stay fresh longer. If you need to store Tamarind for a longer period of time, choose a medium ripe variety with shining seeds. Keep in an airtight container. Some recommend the pinch of some stone salt to prevent the fruit spice forever dehydrated at your kitchen yourkitchenstore.info. As ripe tamarind is picked, “peeled” and dried, it tends to collect dirt. Ripe tamarind is not only attractive to humans: it also attracts insects. So, be sure to check for plague-hit products.

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