BENER Pr DESCRIPTION The scientific name for Guava is psidium guajava’. It is native to Central America and gen- erally grows in rain forests. It is also cultivated in the tropics. Guava is a tropical fruit that is like the shape of pear with green rind and pinkish or white flesh and small seeds. Some people say Guava is better than or ange because guava con- tain more Vitamin C than orange and guava is a lot cheaper than or- ange. DECE
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TS OF G resented by Abdullah Qad WHAT’S GOOD ABOUT A GUAVA.. Guavas are said to be one of the best fruits available and that’s because they are not only a very rich source of vitamin C (a guava contains more of this vitamin than a typical citrus fruit the rind con- tains over five times more vitamin C than an orange!), they also contain high amounts of calcium – which is unusual in a fruit. A fresh guava fruit is also a valuable source of vita- min A and B, nicotinic acid phosphorous, potassium, MBER 2013 151 DIVINE
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ri iron, folate and is high in fi- bre. Coupled with all these vitamins and minerals gua- vas are also low in fat and calories, with only about 25 calories per fruit. Guava fruit are said to help lower cholesterol, protect your heart and are good for your immune system. Usually things packed with all this goodness are found within something that tastes really bad, but with the guava it’s actually the opposite The guava is very similar in looks to a small pear or apple – in fact it’s often PATH
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: 1.0 g Protein . Calories 70 called the poor man’s yo th apple of the tropics. What’s really distinctive dis about the guava even the before you cut it open is ide its really strong, sweet fra- the co Its flesh has a grainy tex- (Ww ture just like a pear, but ro there are three distinctive s parts of the guava – all of sti tho the thin, outer rind the which leaves something of no an after taste but does con-the tain lots of vitamin C so if tur grance. which can be eaten:

 

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0 gm. als an pre the firm, inner flesh a fac you can eat it, do. distinctive layer just within the rind which is almost GU identical in texture to a pear IN the soft, central section- CA containing hard little seeds Pro (which you can eat) sur- Hig rounded by a softer, Po stringy flesh – a little but like (stre strawberry (in taste al Co though not as sweet and Aci the seeds are much more Astl noticeable as you eat Cat them) or tomato (in tex- Obe Scu ture)
In terms of medicinal prop. erties, the pulp from gua vas aids constipation. It also has hypoglycaemic and anti-bacterial proper ties. The fruit, when eaten whole helps reduce both high blood pressure and cholesterol levels. It is also supposed to increase the good cholesterol. Guavas also help against ageing, and are often used ir the preparation of body and face creams and lotions GUAVA IS BENEFICIAL IN THE FOLLOWING CASES Prolonged menstruation High blood pressure Poor (strengthen the heart) Congestion of the lungs Acidosis Asthma Catarrh Obesity Scurvy circulation Il
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In er Va Nutritive Values of Guava : Per 100 gm. Vitamin A . Vitamin B . Niacin . Vitamin C . Calcium . Phosphorus 29 mg. . Carbohydrates: 17.1 gm. . Protein . Calories : 250 I.U : Thiamine.07 mg., : 1.2 mg. tie 302 mg. : 30 mg. hi ch go al ar : 1.0 gm. 70
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Orange
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Pre Oranges originated thousands of years ago in Asia, in the region from southern China to Indone- sia from which they spread to India. Orange trees began to be grown in the Carib- bean Islands in the late 15th century after Christo- pher Columbus brought the seeds there on his second voy- age to the New World. Spanish explorers are respon- sible for bringing oranges to Florida in the 16th cen- NOVEM
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TS OF O esented by Abdullah Q tury, while Spanish mis sionaries brought them to California in the 18th cer tury, beginning the culti- vation of this citrus fruit in the two states widely known for their oranges.
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RANGES dri Currently, the countries that are some of the larg- est commercial producers of oranges include the United States, Brazil, Mexico, Spain, China and Israel. Oranges are one of the most popular fruits around the world. While they are delightful as a snack or as a recipe ingredi- ent. Oranges are round citrus fruits with finely-tex- tured skins that are, of course, orange in color

 

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just like their pulpy flesh They usually range from about two to three inches in diameter A Healthy Dose of Vita- min C for Antioxidant Protection and Immune Support You may already know that oranges are an ex cellent source of vitamin C-just one orange sup- plies 116.2 % of the daily value for vitamin C-but do you know just how impor tant vitamin C and or anges are for good health? Vitamin C is the primary water-soluble antioxidant in the body disarming free radicals and preventing damage in the aqueous environment both inside and outside celis. Inside cells, a po- tential result of free radi cal damage to DNA is cancer. Especially in ar- eas of the body where cellular turnover is espe- cially rapid, such as the digestive sys- tem, preventing DNA mutations translates into prevent- ing cancer This is why a good intake of vi- tamin C is associ- ated with a reduced risk of colon cancer NOVE
Free radical damage to other cellular structures and other molecules can result in painful inflamma- tion, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of in- flammatory conditions, such as asthma, osteoar- thritis, and rheumatoid ar- thritis. Free radicals also oxi- dize cholesterol. Only af- ter being oxidized does cholesterol stick to the artery walls, building up in plaques that may eventu- ally grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radi
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cals, it can help prevent the oxidation of choles terol. Vitamin C, which is also vital for the proper func- tion of a healthy immune system, is good for pre- venting colds and may be helpful in preventing re- current ear infections. Owing to the multitude of vitamin C’s health ben- efits, it is not surprising that research has shown that consumption of vej- etables and fruits high in this nutrient is associat d with a reduced risk of death from all causes i1- cluding heart diseas 3 stroke and cancer Protection against Cer diovascular Disease The World Health Organization’s recent draft report, “Diet, Nutri- tion and the Prevention of Chronic Disease,” con- cludes that a diet that features citrus fruits also offers protection against car- diovascular disease due to cit- ” rus fruits folate, which is necessary for lowering lev els of the cardio- vascular risk factor 10 E PATH
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An orange has over 170 different phyto-nutrients and more than 60 fla- vonoids, many of which have been shown to have antiinflammatory, anti-tu- mour and blood clot inhib- ting properties, as wel as strong antioxidant ef- fects. Long-Actin Liminoids in Citrus iid to Their Ability to rcomote Op- timal Health In animal studies and laboratory tests with hu man cells, compounds in citrus fruits, including or- anges, called limonoids have been shown to help ight cancers of the mouth, skin, lung, breast stomach and colon. A Very Good Source of Fiber Oranges’ health benefits continue with their fiber; a single orange provides

 

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12.5 % of the daily value for fiber, which has been shown to reduce high cho- lesterol levels thus help ing to prevent atheroscle rosis. Fiber can also help out by keeping blood sugar levels under con trol, which may help ex plain why oranges can be a very healthy snack fo people with diabetes. In addition, the natural frui
sugar in oranges, fruc- tose, can help to keep blood sugar levels from rising too high after eat- ing. The fiber in oranges can grab cancer-causing chemicals and keep thenm away from cells of the colon, providing yet an- Lother line of protection from colon cancer. And the fiber in oranges may be helpful for reducing the uncomfortable constipa- tion or diarrhea in those suffering from irritable bowel syndrome. In addition to oranges phytonutrients, vitamin C and fiber, they are a good source of thiamin, folate vitamin A (in the form of beta-carotene), potas- sium and calcium. Prevent Kidney Stones Want to reduce your risk PATH
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of cal cium ox alate kid- ne y stones? Drink or- ange juice. A study published in the British Journal of Nutrition found that when women drank 12 to 1 litre of orange, grapefruit or apple juice daily, their uri- nary pH value and citric acid excretion increased, significantly dropping their risk of forming cal- cium oxalate stones. Protect Respiratory Health Consuming foods rich in beta-cryptoxanthin, an orange-red carotenoid found in highest amounts in oranges, corn, pump- kin, papaya, red bell Narrated Hazrat Hu
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peppers, tanger- and peaches, may significantly lower one’s risk of developing ines cancer. Protection Against Rheuma- toid Arthritis New research published in the American Journal of Clinical Nutrition adds to the evidence that enjoy ing a daily glass of freshly squeezed orange juice can significantly lower your risk of developing rheuma- toid arthritis. Allergic Reactions to Oranges Although allergic reac- tions can occur to virtu ally any food, research studies on food allergy consistently report more problems with some foods than with others. It turns uzaifa (Radiyallahu llahu Alaihi Wa Salla

 

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out that oranges are one of the foods most com- monly associated with al- lergic reactions. Other foods commonly associ- ated with allergic reac- tions include: cow’s milk wheat, soy, shrimp, spin- ach, eggs, chicken, strawberries, tomato, pea- nuts, corn and beef These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reac tion. For example, yogur made from cow’s milk i also a common allergeni food, even though th cow’s milk has bee processed and fermented in order to make the yo gurt. Ice cream made from cow’s milk would be an equally good example Individuals who suspect food allergy to be an un- derlying factor in their health problems may want to avoid commonly allergenic foods. Anhu) I heard the
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ems ENEFITS r, 917 Pr Health & Nutrition Ben- efits Of Eating Custard Apple Custard Apple or Seethaphal is a tropical fruit tree that grows eas- ily. The flesh is white and creamy with a sugary taste. The seeds are black in colour with a shine. The seeds are not consumed for they are or, e Il slightly poisonous. Custard apple is a store- house of Vitamin C, which is an anti-oxidant and helps in neutralizing free 001 radicals The Vitamin A present in the fruit, is good for hair eyes and healthy skin. UP Custard apple contains OCTO

 

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OF CUSTARD resented by Abdullah Qadr magnesium, which plays a vital role in relaxing muscles and protecting the heart against dis- eases Potassium and Vitamin B6 are also present in the custard apple. It is a rich source of di etary fiber, which helps in digestion. As it contains low fat levels, it is good for main- taining optimum health. The paste of the flesh of the fruit can be used for the local application of ul- cers, inflammations, burns and boils. The fruit, in its unripe form, can be dried crushed and used for OBER 2013 149DIVINE LR

 

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AMIS D APPLE iri treating diarthea and dys- entery Custard apple serves as an expectorant, stimu lant, coolant and hema- tinic and is even useful in treating anemia. The seeds of the fruit have insecticidal and abortifacient properties. The fruit is high in mag- nesium, which equalizes the water balance in our body and helps remove acids from the joints. This in turn, reduces symp- toms of rheumatism and arthritis The bark of the custard apple tree, which contains astringents and tannins, is used in preparing PATH 0

 

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herbal medicines. Its leaves are known to treat cancer and tumors, while the bark is capable of re lieving toothaches and gum pain. For a person whose blood pressure fluctuates a lot, regular consumption of custard apple can help keep it under control People who are under- weight should have cus- tard apple as the sugar fi- bers in them make the making metabolic system more efficient which in- creases the appetite. So eating custard apples is an ideal way to puit on a few kilos The presence of copper helps in the formation of hemoglobin Dried and powdered custard apples can be applied on the scalp to treat lice. Custard apples are rich WHAT TO RE
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in iron, calcium, niacin and are a source of high calories. Buying & Storing Tips ..Look for custard apples which are firm (not hard) and are free of blemishes. a Also, they should not have any press marks. The color of the fruit should be brownish green or brown but not black. Avoid buying smaller custard apples as they are generally unripe. In- stead of buying them in packets, buy single fruits ECTE AND WHEN IN

 

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for maximum freshness. It is recommended to consume the custard apples soon after buying. In case you store them, place them in a plastic bag/zip lock bag and keep them in the refrig- erator. They can stay fresh for around 2-3 days. If some of the fruits are not yet ripe, to quicken the ripening process, place them in a brown paper bag, along with one or two bananas. This way, the custard apple stays fresh longer MUHABRAM

 

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Ffff

 

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orts ltems or, 2917 ENEP Pr While the cultivation of pears has been traced back in western Asia for three thousand years there is also some specu- lation that its history goes back even further and that this marvelous fruit was discovered by people in the Stone Age. Until the 18th century pears did not have the soft juicy flesh that we now know them to pos- sess. It was during this time thal a lot of attention was give t to the cultivaton and bree ing of pears, d many ve aties were dev oped the featured pea distinctivs buttery textur and sweet taste. Today much of the world’s pear or AUGU

 

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FITS OFI resented by Abdullah Qadr supply is grown in China, ltaly and the United States. Description Pears are delicious fruits that are related to the apple. Pears generally have a large round bottom that tapers towards the top. Depending upon the vari- ety, their paper-thin skins can either be yellow, green, brown, red or a combination of two or more of these col- ors. The white to cream-col- ored flesh of pears is very juicy and sweet, GUST 2013 137 DIVINE

 

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PEAR ri while their textures are soft and buttery, yet slightly grainy. Like apples, pears have a core that features several seeds. The scien- tific name for pear is Pyrus communis

 

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Nutritional Benefits Pears provide a very good source of fibre and are also a good source of vitamin B2, C, E, copper, and po- tassium. They also contain a significant amount of pec- tin, which is a water soluble fibre. Pears are actually higher in pectin than apples. This makes them effective in helping to lower choles- terol levels and in toning the intestines. Protection from Free Radicals Pears are a good source of vitamin C and copper. Both of these nutrients can be thought of as antioxidant nutrients that help protect cells in the body from oxy gen-related damage due to free radicals. Vitamin C functions as an antioxidant in all water-soluble areas of the body,

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and in addition to its anti- oxidant activity, is critical for good immune function Vitamin C stimulates white cells to fight infection, di- rectly kills many bacteria and viruses, and regener- ates Vitamin E (an antioxi- dant that protects fat soluble areas of the body) after it has been inacti- vated by disarming free radicals Copper helps protect the body from free radical damage as a necessary component of superoxide dismutase (SOD), a cop- per-dependent enzyme that eliminates superoxide radicals. Superoxide radi- cals are a type of free radi- cal generated during nor- mal metabolism, as well as when white blood cells at- 1 tack in-vading bacteria and viruses. If not eliminated quickly, superoxide radicals damage cell membranes. Pears P ro- mote

 

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shown in a number of stud les to lower high choles terol levels, good nows to poople at risk for athero- sclerosis or diabotic hoart disoase. Fibre in the colon binds to bile salts and car ries them out of the body Sinco bile salts are made from cholesterol, the body must break down more cholesterol to make more bile, a substance that is also necessary for digos- tion. The ond result is a low ering of cholesterol levels Fibro also binds to cancer- causing chemicals in tho colon, preventing them from damaging colon cells This may be one reason why diots high in fibre-rich foods, such as pears, aro associated with a reduced risk of colon cancer. Addi tionally, the fact that low dietary intake of copper seems to be also associ ated with risk factors for colon cancor sorves as yet another reason in sup- port of why this delicious fruit may be very benoficial for colonic health. Pears are a Natural Energy Source Fresh pears are a natural, quick sourco of energy A Hypo-Allergenic Fruit Although not well docu mented in scientífic re PATH
earch, poars are often recommended by hoalth- are practitioners as a hypoallergenic fruit that is less likely to produce an adverse response than other fruits. Particularly in the introduction of first fruits to infants, pear is cf ten recommended as a safe way to start Pears are A Sweet, Low-cal Alternative A medium sized pear weighing about 166 grams) contains only 100 calories even though Lovu lose, the sweetest of known natu ral sugars is found to a greater extent in fr pears than any otherf Fresh Pears Have No Sodium A diet high in sodium is risk tactor for osteoporo AU 0

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