Nutritional Value and Benefits: Tangelo and Salak

Tangelos

A tangelo is a citrus hybrid of mandarin oranges and either a pomelo or a grapefruit. They have a taste similar to a tangerine and are normally easier to peel than normal oranges. They are grown primarily in the United States and are distinctive from other oranges because of a knob or nipple at one end, which is why they sometimes have the nickname “honeybells”.

Nutritional Value of Tangelos

Although they are slightly more difficult to find than normal oranges, tangelos are still very beneficial for health and contribute to a healthy dose of vitamins and minerals in a daily diet. However, high acidity in tangelos may affect those who have certain gastrointestinal disorders. Tangelos also contain moderate levels of dietary fiber, and small amounts of protein, carbohydrates, and fats.

Mineral Content of Tangelos

In terms of mineral content, tangelos contain modest amounts of calcium, magnesium, phosphorous, copper, and iron, as well as significant levels of potassium (6% of daily requirements in a single serving).

Vitamin Content of Tangelos

The most obvious vitamin component of tangelos is vitamin C (100% of daily requirement), as well as significant levels of B-vitamins, particularly folate. Tangelos also contain pantothenic acid, thiamine, niacin, and riboflavin.

Caloric Content of Tangelos

An average tangelo, which is approximately 110 grams in weight, contains only 70 calories, 10 of which are from fat. This makes tangelos a favored fruit for those trying to watch their weight.

Health Benefits of Tangelos

Tangelos are known for their ability to strengthen the immune system, prevent certain kinds of cancer, lower blood pressure, reduce inflammation, improve digestive health, reduce the risk of asthma, improve cognitive abilities, increase circulation, prevent the onset of diabetes, and build stronger bones.

tangeloSalak

Salak is a variety of palm tree that primarily grows in Indonesia, Malaysia, and Brunei. The fruit of the salak tree grows in clusters near the base of the palm and is also known as “snake fruit”. Its rough outer texture can be peeled away by pinching one end and inside it are three lobes, two or three of which contain large seeds. The taste is slightly acidic and the texture is similar to apples. There are three main cultivars of salak on the market, gula pasir being the most expensive and sought after. Salak can also be made into alcoholic beverages of a similar quality as grape-based wine.

Nutritional Value of Salak

Salak is generally considered to be healthy due to its high content of nutrients, including vitamins, minerals and organic compounds. Salak contains significant levels of dietary fiber, protein, carbohydrates, and various antioxidant components, such as carotenoids and phenolic compounds.

Mineral Content of Salak

Salak is a rich source of essential minerals, including calcium, phosphorous, potassium, and iron.

Vitamin Content of Salak

Salak contains moderate amounts of the vitamin B family, as well as vitamin C and vitamin A.

Caloric Content of Salak

A single serving of salak (100 grams) contains 82 calories, primarily composed of carbohydrates, 4% fats, and 1% protein.

Health Benefits of Salak

Salak is widely praised for a variety of health benefits, including its ability to improve the health of the eyes and reduce irritation, eliminate digestive disorders¬†such as diarrhea, and is a very good element for a healthy, weight-watching diet. Furthermore, salak can prevent certain types of cancer, protect the skin from aging, increase cognitive strength (one of the nicknames of salak is “Memory Fruit”), and boost energy. The carotenoids present in it can protect against macular degeneration and vision disorders, while the fiber can eliminate hemorrhoids. Salak has traditionally been used as a cure for heartburn as well in many of the native populations of Asia that have considered it an important part of their diet for hundreds of years.

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