MONK FRUIT – THE FRUIT OF BUDDHA
When it comes to choosing a natural and quality sweetener, it is worth drawing attention to Monk Fruit, and here's some main reasons why!
Monk fruit is the fruit of a perennial vine, a relative of the pumpkin native to southern China and Thailand. Round, brown, the size of a tangerine. The fresh fruit resembles a sweet melon, but because of its luscious sweetness, it is not eaten raw, but dried or they make various sauces on its basis.
Dried balls of Buddha fruit are very often used in the manufacture of traditional Chinese medicine for severe cough and lung problems. And, as a rule, a decoction is made from it. Monk fruit has a high content of vitamin C (400-500 mg per 100 grams of fruit). Besides, ripe fruits are 300 times sweeter than sucrose, but because of the oxidants they contain, diabetics can safely use the fruits as a natural sweetener.
Arhat helps with heart disease, lowers blood pressure, helps fight obesity, and normalizes the digestive system.
As a medicinal raw material, slightly unripe monk fruit is harvested, in which the following are found:
- sugar (up to 38%): mainly fructose and glucose;
- triterpene glycosides;
- vitamin C in high concentrations;
- vitamins A, E, K, B3, B5;
- dietary fiber.
- the total calorie content of ripe fruits is only 70 kcal per 100 g!