Health benefits of Tamarillos
* Tamarillos are one of the very low calorie fruits. 100 g of fresh fruit contain just 31 calories. (100 g tomato has 18 calories). * Acidic flavor (sourness) of tree tomatoes mainly comes from citric acid. The other important acid in them is malic acid.
* The ORAC value (antioxidant strength) of 100 g fresh tamarillos is 1659 TE (Trolex equivalents). Their antioxidant value largely derived from poly-phenolic, flavonol and anthocyanidin compounds. Scientific studies suggest that chlorogenic acid help lower blood sugar levels in type-II diabetes mellitus.
* Yellow and gold variety tamarillo contains more vitamin A and carotenes than red varieties. However, red variety has more anthocyanin pigments. Further, vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
* Tree tomato is the average source of B-complex vitamins such as thiamin, riboflavin, and pyridoxine (vitamin B-6). 100 g fresh fruit has 321 mg or 7% of this mineral.
Preparation and serving methods
Raw ripe fruits can be eaten with peel. However, its skin is bitter in taste (largely because of cyanidin anthocyanin pigments), and many may want to avoid eating it.
At home, wash in cold water and mop dry using soft cloth. Remove the stalk. In general, the fruit is cut in halfway, and its sweet, juicy flesh scooped out using a teaspoon.
Its skin may be peeled and discarded in the similar fashion as in tomatoes. Rinse the fruit in hot-water for 2-3 minutes and cool it immediately by immersing in cold water. Then using a knife, make a small nick on the surface and gently peel with fingers.
sources:
fatsecret.com.au
nutrition-and-you.com
* The ORAC value (antioxidant strength) of 100 g fresh tamarillos is 1659 TE (Trolex equivalents). Their antioxidant value largely derived from poly-phenolic, flavonol and anthocyanidin compounds. Scientific studies suggest that chlorogenic acid help lower blood sugar levels in type-II diabetes mellitus.
* Yellow and gold variety tamarillo contains more vitamin A and carotenes than red varieties. However, red variety has more anthocyanin pigments. Further, vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
* Tree tomato is the average source of B-complex vitamins such as thiamin, riboflavin, and pyridoxine (vitamin B-6). 100 g fresh fruit has 321 mg or 7% of this mineral.
Nutrition Facts per 100 g of Tamarillos
Preparation and serving methods
Raw ripe fruits can be eaten with peel. However, its skin is bitter in taste (largely because of cyanidin anthocyanin pigments), and many may want to avoid eating it.
At home, wash in cold water and mop dry using soft cloth. Remove the stalk. In general, the fruit is cut in halfway, and its sweet, juicy flesh scooped out using a teaspoon.
Its skin may be peeled and discarded in the similar fashion as in tomatoes. Rinse the fruit in hot-water for 2-3 minutes and cool it immediately by immersing in cold water. Then using a knife, make a small nick on the surface and gently peel with fingers.
sources:
fatsecret.com.au
nutrition-and-you.com
Health Benefits and Nutrition facts of Tamarillo
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Oleh
Abine Naufal
