About food. Pomelo
Ordinary products-vegetables, fruits, nuts, juices and berries – are not just our taste preferences. That's what makes us who we are. It also enriches and enriches the elements necessary for life. But what if we make changes to our usual diet? After all, each product is a storehouse of certain substances that affect the body. Our health, well-being and mood depend on what we eat. And the task of each of us is to learn this information and learn how to use it.
Pomelo
The first mention of the use of pomelo is dated 100 BC. The records were preserved in Chinese manuscripts. Homeland is pomelo is Malaysia, southeast Asia, Fiji and Tongo. Pomelo is considered a symbol of prosperity and prosperity, therefore in China this fruit is accepted to give on the eve of the Chinese New Year. For offering to the gods and performing rituals, the fruit is used in Thailand. In the European countries, the British seafarer introduced the pomelo in the 14th century. To date, exports of pomelo are cultivated in China, Japan, Vietnam, Taiwan, Thailand, Indonesia, India, Israel and Tahiti.
Selection, use and storage of pomelo
Maturity pomelo is in February, so it is best to buy fruits during this period. However, when choosing it is necessary to be guided by simple rules:
- The pimple skin should be shiny, smooth and without any obvious damage;
- A pleasant citrus fragrance should come from the fetus;
- The color of pomelo should be fairly uniform. If most of the fruit is yellow, and one side has a green spot, then the fruit, most likely, is not ripe.
At room temperature and in the absence of damage, pomelo can persist for a month. The brushed fruit quickly begins to deteriorate, so it is better to store it in the refrigerator under the food film and should be consumed within 2 days.
Pomelo, despite its size, is simple enough and easy to clean. To remove the peel, just make a small incision, and then clean it with your hands like an orange. The cleared fruit should be divided in half and carried from the inside of the incision of the membranes of each lobule. The flesh between the membranes lies quite freely, so when they are removed it is easily separated. Also follows from the lobules to remove the bones. Usually there are 5-6 pcs. in each of the lobules.
Nutrition Facts in 100 grams:
| Proteins, gr | Fat, gr | Carbohydrates, gr | Ash, gr | Water, gr | Calorific value, kcal |
|---|---|---|---|---|---|
Composition and availability of nutrients
The composition of pomelo includes a wide range of vitamins (A, C, B1, B2, B5), minerals (calcium, potassium, iron, phosphorus, sodium), fiber, essential oils and organic acids. Nutritionists refer this product to useful and recommend its use when dieting. This is due to the ability of pimelo to accelerate metabolic processes, which in turn leads to fat burning and weight loss.
Useful and healing properties
The high content of vitamin P in pomelo increases the resistance of the organism, helps to fight against viruses and bacteria, especially in the autumn-spring period. It is also used to reduce blood pressure, prevent blood clots in blood vessels and tumors of various etymologies.
In cosmetology
In addition to the beneficial effect on the internal state of the body, masks using pomelo have a positive effect on the skin of the face. They have a moisturizing and nutritional effect. To prepare the mask, it is necessary to pulp the pomelo pulp (100 grams) carefully, add honey (1 tsp) and lemon juice (1 tablespoon) into it. That the mask did not spread on the face, you can add 0.5-1 tsp to it. oatmeal. Apply it evenly on the face for 10-15 minutes, bypassing the area around the eyes and the triangle around the mouth. After washing off the mask with warm water, and grease the skin with cream. The optimal time for applying the mask is the evening before bedtime. This will allow the skin to be sufficiently nourished, relaxed and restored.
For the unfading freshness of the face, it is recommended to wipe the skin with freshly squeezed pomelo juice in the morning. This procedure will give the skin tone and get rid of greasy shine.
In Cooking
Traditionally, pomelo is eaten raw or used in the preparation of national dishes of Asian cuisine. Use flesh for the preparation of salads, marmalade, pies filling, and as a juicy addition to meat and fish dishes. From the peel at home, you can prepare jam, candied fruit or an aromatic additive for tea.
You cannot use pomelo people who are allergic to citrus fruits. This can lead to swelling of the throat and attacks of suffocation. Also, it is not recommended to introduce into the diet pomelo during an exacerbation of diseases such as stomach and duodenal ulcer, increased stomach acidity, accompanied by attacks of heartburn, hepatitis, nephritis.