#Turkey #is a popular meat that boasts high-quality protein, B vitamins, selenium, zinc, and phosphorus. It may support various aspects of health, including muscle growth and maintenance, due to its rich supply of nutrients. However, it’s best to avoid processed varieties, as these are high in salt.

The turkey is a large bird native to North America.  It’s hunted in the wild, as well as raised on farms.

Its meat is highly nutritious and a popular protein source  consumed around the world.


Turkey is rich in nutrients.  Two thick slices (84 grams) of turkey contain:

●  Calories:  117

●  Protein:  24 grams

●  Fats:  2 grams

●  Carbs:  0 gram

●  Niacin (vitamin B3):  61% of the Daily Value (DV)

●  Vitamin B6:  49% of the DV

●  Vitamin B12:  29% of the DV

●  Selenium:  46% of the DV

●  Zinc:  12% of the DV

●  Sodium:  26% of the DV

●  Phosphorus:  28% of the DV

●  Choline:  12% of the DV

●  Magnesium:  6% of the DV

●  Potassium:  4% of the DV

The nutrients in turkey depend on the cut.  For example, dark meat, which is found in active muscles such as the legs or thighs, tends to have more fat and calories that white meat – whereas white meat contains slightly more protein.

Furthermore, turkey skin is high in fat.  This means that cuts with the skin on have more calories and fat fat than skinless cuts.

For 3.5 ounces (100 grams) of turkey with the skin packs 169 calories and 5.5 grams of fat, whereas the same amount without the skin has 139 calories and just 2 grams of fat.

Keep in mind that the difference in calories in small.  What’s more, fat can help you feel full after meals.

Turkey is rich in protein and an excellent source of many vitamins and minerals, especially B vitamins.  Skinless cuts have fewer calories and less fat than those with the skin.


Turkey has several potential health benefits.


Turkey is a protein-rich food.

Protein is important for muscle growth and maintenance.  It gives structure to cells and helps transport nutrients around your body.  Additionally, a high-protein diet may even support weight loss by promoting feelings of fullness.

Just 2 thick slices (84 grams) of turkey pack 24 grams of protein – an impressive 48% of the DV.  What’s more, turkey may be a healthier alternative to red meat, as some observational studies link red meat to an increased risk of colon cancer and heart disease.

However, other studies claim that processed meat – not red meat itself – has an negative effect on health.


Turkey meat is a particularly rich source of B vitamins, including B3 (niacin), B6 (pyridoxine), and B12 (cobalamin).

Two thick slices (84 grams) of turkey pack 61% of the DV for vitamin B3, 49% for vitamin B6, and 29% for vitamin B12.

These B vitamins have many benefits:

●  Vitamin B3 (niacin).  This vitamin is important for ifficient energy production and cell communication.

●  Vitamin B6 (pyridoxine).  This vitamin supports amino acid formation and help produce neurotransmitters.

●  Vitamin B12.  B12 is vital for DNA production and the formation of red blood cells.

Furthermore, turkey is agood source of folate and vitamins B1 (thiamine) and B2 (riboflavin).


Turkey is loaded with selenium, zinc, and phosphorus.

Selenium helps your body produce thyroid hormones, which regulate your metabolism and growth rate.

Zinc is an essential mineral needed for many different bodily processes, such as gene expression, protein synthesis, and enzyme reactions.

Finally, phosphorus is vital to bone health.

Additionally, turkey provides small amounts of magnesium and potassium.

Additionally, turkey provides small amounts of magnesium and potassium.

Turkey is a great source of high-quality protein, as well as many B vitamins and several minerals.


Although this meat has many benefits, it’s important to limit processed turkey products, as these items can be loaded with salt.

Processed varieties, such as turkey ham, sausages, and nuggets, may harbor large amounts of salt.  Sodium is usually added as either a preservative or flavor enhancer.

Research shows that consuming excess salt may increase your risk of stomach cancer.  Conversely, cutting back on your salt intake may reduce high blood pressure.

Some processed turkey products like salami and pastrami hold up to 75% of the DV for sodium per 3.5% ounces (100 grams).  The same portion of turkey sausage supplies over 60% of the DV.

In comparison, 3.5 ounces (100 grams) of unprocessed, cooked turkey provides just 31% of the DV for sodium.

Therefore, to minimize your salt intake, choose unprocessed turkey over processed forms.

Processed turkey products often pack excessive amounts of salt.  To avoid overconsumption, choose unprocessed turkey.


You can include turkey in your diet in endless ways.

Fresh or frozen turkey can be purchased year-round from your local grocery store or butcher shop.

This meat is often roasted in the over but can also be slow-cooked using a slow-cooker or crock pot until tender.

You can add it to the following dishes:

●  Salads.  Add it hot or cold to salads as a good protein boost.

●  Curries. Turkey can be used instead of chicken in curries.

Casseroles. This meat works perfectly in Casseroles.

Soups. Not only is turkey meat great in soups, but you can also make your own stock from turkey bones.

Sandwiches. Combine with your favorite toppings and spreads, such as lettuce, tomato, mustard, or pesto.

Burgers. Ground turkey can be mixed with stuffing or breadcrumbs to make burger patties.

Turkey can also be brought minced and used to replace ground beef in dishes like spaghetti Bolognese or cottage pie.

As noted above, it’s best to limit your intake of processed turkey products, such as sausages and sandwich meat.

Turkey is incredibly versatile and can be added to soups, salads, and Casseroles. It also makes a great replacement for ground beef.


Turkey is a popular meat that boasts high-quality protein, B vitamins, selenium, zinc, and phosphorus.

It may support various aspects of health, including muscle growth and maintenance, due to its rich supply of nutrients.

However, it’s best to avoid processed varieties, as these are high in salt.

You can easily include this meat in soups, salads, curries, and many other dishes.

#Quail egg #are a rich source of good cholesterol, vitamin B1, vitamin B2, and vitamin A. Compared to chicken eggs, quail eggs have six times more vitamin B1 and fifteen times more B2 vitamin. The ovomucoid protein, present in these eggs, is highly nutritious and helps increase immunity. As per the USDA National Nutrient Database, a quail egg has 14 calories.

Quail eggs are the eggs laid by various species of quail, which are in the order Galliformes. quails are medium-sized birds found in Europe, North Africa, the southern United States, and some parts of Asia. Quail eggs are notably smaller than your average chicken eggs found in the grocery store and are white or tan with dark brown speckling. The eggs are widely consumed and sold as novelty food around the world.

They are popular in Japanese bento boxes and are typically eaten 3-5 at a time, due to their smaller size. Apart from being considered “cute”, they are also packed with nutrients that make them a delicious and healthy option to add to your diet.

Despite the prevalence of quail in the United States, Consumption of this variety of eggs is dominated by the Asian market, where they are commonly hawked as inexpensive street food, but the rich, flavorful yolk has increased the demand for these eggs in many culinary preparations. They have a higher yolk-to-white ratio than normal eggs, which can make them less ideal to consume for people with elevated cholesterol, but generally, they are considered very healthy.


Quail eggs are a rich source of good cholesterol, vitamin B1, vitamin B2, and vitamin A. Compared to chicken eggs, quail eggs have six times more vitamin B1 and fifteen times more B2 vitamin. The ovomucoid protein, present in these eggs, is highly nutritious and helps increase immunity. As per the USDA National Nutrient Database, a quail egg has 14 calories.


Quail eggs contain many vitamins and are, therefore, a safe option to include in your diet. Let’s take a closer look at their health benefits.


Just like regular chicken eggs, quail eggs provide protein to the diet, which we need for countless processes in our body. Protein are broken down into their constituent components and reformed for new cells, tissue, muscle, bone, and blood vessels. The protein punch of these eggs can ensure healthy and normal growth of the body.


According to a research in the International Journal of Pharmacology and Therapeutics, quail eggs help to reduce the risk of anemia as they are iron-rich. Iron is an important mineral that not only oxygenates your organs, tissues and cells but also boosts immunity. Intake of quail eggs also tends to increase the hemoglobin levels in the body. Iron and potassium, both prevalent in quail eggs, prompt the formation of red blood cells, which eventually stimulates your blood health.


There are a good amount of beneficial fatty acids found in quail eggs that many people enjoy, due to their heart-boosting effects. HDL (high-density lipoprotein) cholesterol is the “good” form of cholesterol that our body needs to offset the negative effects of LDL (Low-Density lipoprotein) or bad cholesterol, and HDL makes up more than 60% of the fat in quail eggs. However, for people with pre-existing cholesterol problems, adding large quantities of these eggs to your diet might not be the best choice, as there are roughly 1.6 grams of saturated fat in each serving and 76 mg of cholesterol.


Detoxifying the body is important, particularly in today’s atmosphere, which is filled with toxins, pollutants, and heavy metals. A study published in the Pharmacology Journal have shown that adding these eggs to your diet can help eliminate toxins from the bloodstream. The study ascertained the ability of quail eggs to prevent any kind of toxicity induced liver damage in albino rats. However, very little scientific evidence exist to support this claim and more studies are necessary to prove if it has the same effect on humans.


Antioxidants are crucial components of human health, as we are constantly battling free radicals that may cause chronic diseases. Quail eggs possess significant levels of vitamin C and vitamin A, which can help neutralize free radicals and protect overall health.


Quail eggs are high in ovomucoid protein, which acts as a natural anti-allergenic in the body, says a report published in the Journal of Nutritional Science and Vitaminology. Therefore, if you are suffering from congestion, inflammation or other symptoms of allergic reactions, quail eggs can get your body back to normal.


The minerals and micronutrients found in these tiny eggs make them particularly good for an early morning surge of energy when paired with a source of protein and a carbohydrate, says the book, Quail Production Systems: A Review, authored by Dr. M. M. Shanawany, Food and Agriculture of the United Nations. A balanced, nutrient-dense breakfast (consisting of quail eggs) is recommended for those who often feel dependent of caffeine or other stimulants to regulate energy levels.


Vitamin B found in quail eggs results in a boosted metabolic activity throughout the body, including hormonal and enzymatic function. By ensuring smooth bodily processes and organ functions, quail eggs can be far more than a delicious treat.


There is an impressively high level of vitamin A found in quail eggs, which means that it helps protect vision. The antioxidant activity of vitamin A can help reduce macular degeneration and prevent the development of cataracts, helping you see better.


There is a moderate amount of saturated fat in these eggs, so any consumption should be within in a limit, and any major alteration in your diet should be approved by a trained medical professional. Apart from that, crack open a quail eggs and enjoy!

#Duck eggs #are higher in essential vitamins and minerals like thiamin, niacin, riboflavin, pantothenic acid, folate, vitamin B6, vitamin E, vitamin A, vitamin B12, and retinol. Besides, Duck eggs are bigger than normal chicken eggs. The egg white of a duck egg contains more protein (9 gram of protein with a duck egg; 6 grams for a chicken egg), and the yolk is larger in proportion to the egg white compared to the chicken egg. The larger yolk has a higher fat content, more healthy fats and even a little more cholesterol.

Duck eggs are notable because they’re almost 50% larger than a large-sized hen’s egg. They have a large, golden, creamy yolk, and many people love them for their rich, extra-eggy flavor.

Their shells are also treat for the eyes. Compared with white or brown chicken eggshells, duck eggs come in a range colors, including pale blue, blue-green, charcoal gray and occasionally white.

The color depends on the breed of the duck, though the shell color sometimes varies even within the same breed.

This article reviews duck eggs, including their nutrition, benefits, and any side effects you may experience eating duck eggs.


Duck eggs have a thicker shell. And a thicker shell means shell means duck eggs stay fresh longer than chicken eggs.


Duck eggs taste a little different. The taste of a duck egg is a bit creamier and a bit richer that a chicken egg. Some people with chicken egg allergies even find they are able to eat duck eggs.


DUCK eggs are bigger than normal chicken eggs. The egg white of a duck egg contains more protein (9 grams of protein with a duck egg; 6 grams for a chicken egg), and the yolk is larger is larger in proportion to the egg white compared to a chicken egg. The larger yolk has a higher fat content, more healthy fats and even a little more cholesterol.

While on the subject of size, if you are curious about other types of eggs, quail eggs are tiny, about half the size of a chicken egg, and goose eggs are enormous, about twice the size of a duck egg.


Eggs are an excellent source of high quality protein. They supply all of the essential amino acids your body needs to build the proteins. The egg yolk is rich in fat and cholesterol, as well as many vitamins and minerals.

A duck egg is slightly more nutritious than a chicken egg – party due to its size. An average duck egg weighs about 2.5 ounces (70 grams), whereas a large chicken egg is closer to 1.8 ounces (50 grams). As such, you get more nutrients in one duck egg than you do in one chicken egg.

However, if you compare the two by weight, duck eggs still come out ahead. This tables shows the nutritional breakdown for a 3.5-ounce (100-grams) serving of each – about one and a half duck eggs and two chicken eggs.

However, if you compare the two by weight, duck eggs still come out ahead. This table shows the nutritional breakdown for a 3.5 – ounce (100 grams) serving of each – about one a half duck eggs and two chicken eggs.

Duck eggs have a wide range of vitamins and minerals. Most notably, they contain nearly an entire day’s worth of vitamin B12, which is needed for red blood cell formation, DNA synthesis, and healthy nerve function.

Duck eggs are a bit larger than large-sized chicken eggs. They’re also an excellent source of protein, fat, and a wide range of vitamins and minerals.


Eggs are often considered to be a perfect food because they’re extremely nutritious. In addition, they contain various compounds that may bestow other health benefits.

Duck egg yolks get their orange-yellow color from natural pigments called carotenoids. Theses are antioxidant compounds that may protect your cells and DNA from oxidative damage, which can lead to chronic and age-related diseases.

The major carotenoids in egg yolks are carotene, cryptoxanthin, and lutein, which are linked to a lower risk of age-related macular degeneration (AMD), cataracts, heart disease, and some types of cancer.

The yolk is also rich in lecithin and choline. Choline is a vitamin-like nutrient that’s essential for healthy cell membranes, as well as your brain, neurotransmitters, and nervous system. Lecithin is converted to choline in your body.

Choline is especially important for brain health. A study in nearly 2,200 older adults showed that higher choline levels in the blood were linked to better brain function.

It’s also an essential nutrient during pregnancy, as choline supports healthy fetal brain development.

The white part of duck and other types of eggs is well known for being rich in proteins, but it may also protect you from infections. Researchers have identified many compounds in egg whites that have antibacterial, antiviral, and antifungal properties.

In addition to their essential nutrients, duck eggs have many other health-promoting compounds. They’re beneficial for eye and brain health, and they may protect you from infections and age-related diseases.


Duck eggs oftentimes have more vitamin D, particularly if they are pasture-raised. Vitamin D supports Bone health and skin, as well as mood. Ducks who roam outside (also known as pasture-raised) are far more likely to have higher levels of vitamin D from sunlight.


Duck eggs may be higher in essential vitamins and minerals like thiamin, niacin, riboflavin, pantothenic acid, folate, vitamin B6, vitamin A, vitamin B12, and retinol.

The egg yolk quality and nutrition depend on what the duck eats. Ideally, ducks have access to the outside to eat plants and bugs, just like chickens, and their eggs will reflect this.


Free-range ducks are more efficient at laying eggs. If you have a laying flock, ducks might be easier on your wallet when compared to chickens. The layer feed needed to produce a duck egg is lower than the amount of feed to produce a chicken egg, and ducks tend to lay throughout the year whereas chickens tend to slow down in winter or during molts.


Ducks can be so much easier to raise than chickens. Ducks are generally hardier, healthier, don’t scratch up the landscaping, and their manure need less aging than chicken manure before you apply to your garden.

They do need a source of water to swim in (a big tub or kiddie pool), and they are a little messier than chickens.


Duck egg whites will give you fluffier cakes, taller meringue peaks and lighter 🍪 cookies. The secret is in the higher protein content of duck egg whites than in chickens egg whites, which makes them easier to cook with.


Duck eggs are beautiful, durable, and range in colors from white eggs to green eggs to gray eggs, depending on the breed. The large and strong shell also makes for excellent Easter egg decorating.


Despite their potential health benefits, duck eggs may not be a good choice for everyone.


Egg protein is a common allergen. It’s one of the most common food allergies in infants and children, although most children tend to outgrow egg allergies.

Symptoms of an egg allergy can range from skin rashes to indigestion, vomiting, or diarrhea. In severe cases, a food allergy can cause anaphylaxis, which can affect your breathing and be life threatening.

The proteins in duck and chicken eggs are similar but not identical, and there are cases of people experiencing an allergic response to one type of egg but not the other. This, even if you have a reaction to chicken eggs, you may still be able to eat duck eggs.

Still, you should always play it safe and check with your Healthcare provider before trying duck eggs if you have a known or suspected allergy to other eggs.


Duck eggs are quite high in cholesterol, but most studies agree that the cholesterol in egg yolks doesn’t raise the risk of heart disease in healthy people.

Egg yolks have been shown to raise LDL (bad) cholesterol levels in some people, but they often raise HDL (good) cholesterol as well.

Still, because of their high cholesterol content, duck eggs may not be safe for everyone, especially if you have diabetes or a family history of heart disease. Some research also suggests that the choline in egg yolks may be another risk factor for heart disease.

The bacteria in your gut convert choline into a compound called trimethylamine N-oxide (TMAO). Some research has linked higher blood vessels of TMAO to an increased risk of heart disease. People who eat a higher fat diet produce more TMAO.

However, it’s unclear if TMAO is a risk factor itself, or if its presence is an indicator of heart disease risk. Some foods like fish, are naturally high in TMAO, yet eating more fish is recommended as a way to reduce heart disease risk.


Food safety and, in particular, the risk of food one illness like Salmonellosis from Salmonella bacteria is often a concern with eggs.

Salmonella infection outbreaks from eating duck eggs have occasionally been reported, including a widespread outbreak in 2010 in England and Ireland.

In parts of Thailand, high levels of heavy metals have been detected in duck eggs.

Duck eggs are popular in many places around the world 🌎, especially Asia. However, many other countries don’t have the same safety standards as those in the United States.

All processed shell eggs – as opposed to frozen, dried, or liquid egg products – sold in the United States are regulated by the United States Department of Agriculture (USDA), which sets safety standards for shell eggs from farm to table.

They recommend choosing eggs with clean, uncracked shells and refrigerated them at 40°F (4°C) or lower at home and cooking them until the yolk is firm.

Also, infants, children, pregnant women, older adults, and anyone with a compromised immune system is at a higher risk of contracting Salmonella, so they should avoid undercooked eggs. No one should eat raw eggs.

Duck eggs may not be a good choice if you have an egg allergy or are at a high risk of heart disease. The USDA regulates duck eggs and advices that you store and cook them properly to avoid foodborne illness.

You can eat duck eggs the same way you would eat any other type of egg. They have a rich flavor and texture. If you want to bake with them or use them in a recipe, you may need to adjust your recipe to account for their larger size.


Duck eggs are a tasty treat that’s worth trying if you find them. You can use them as you would use chicken eggs and enjoy their richer flavor and fattier texture.

They’re larger in size and a bit more nutritious than chicken eggs. They also provide antioxidants and important compounds that may benefit your eyes and brain, as well as protect you from age-related diseases or infections.

Check with your Healthcare provider before trying them if you have an egg allergy or are advised to limit eggs for other health reasons.

#Egg yolk #the golden part of an egg is much more nutritionally dense. It contains essential nutrients like Vitamin B6, B12, A, D, E, and K. It is also rich in calcium, magnesium, iron and selenium. The carotenoids present in the yolks helps in improving the vision. These carotenoids act as antioxidants and protect the eye against free radicals that can cause damage of the retina. Choline, a water – soluble Vitamin that is present in the egg yolks has anti-inflammatory properties and it also regulates the cardiovascular function of the body.

Eggs have three separate sections– the shell, the white and the yolk. When you crack open a raw egg, the yolk is the yellow, circular section; a growing embryo feeds off this part of the egg as it grows within the protective shell. While the health benefits of egg whites are widely known, egg yolks have health benefits, too.


However, egg yolks have been avoided for many years as they contain saturated fat and dietary cholesterol which increases the cholesterol level in the body and makes it prone to heart diseases. But the crucial fact which cannot be ignored here in that egg yolks contain more nutrients than egg whites.

Egg yolks contain more vitamins — and larger quantities of those vitamins — than egg whites. Each egg yolk contains seven times: B6, folate, a B vitamin, B-12, A, D, E and K, of those, vitamins A, D, E and K are found only in egg yolks and not in egg whites. In fact, egg yolks are one of only a handful of foods in which vitamin D is naturally found.


Like vitamins, minerals are crucial nutritional building blocks, essential for carrying out body functions like balancing electrolytes. Egg yolks – egg whites – each have 13 varieties of minerals. These minerals include calcium, magnesium, iron, potassium, sodium and selenium. Although both the egg white and egg yolk contain these minerals, the yolk has larger amounts of most. 90 percent of an egg’s calcium is in its yolk; 93 percent of its iron content is in the yolk, with just 7 percent in the white.


Carotenoids in egg yolk – particularly the Carotenoids lutein and zeaxanthin – show promise for promoting eye health. These Carotenoids, which are colorful pigments that give egg yolks their yellow color lower the risk of age-related macular degeneration and cataracts, according to researchers. They act as antioxidants in the eye, protecting it from free radicals that can damage different parts of the retina, impacting its ability to correctly focus light.


Egg yolks – and the vitamins, minerals and other nutrients found within them – also help promote heart and cardiovascular health. Not only does the moderate consumption of egg yolks not show a direct connection to heart disease, but nutrients in the yolk – such as choline – help to regulate cardiovascular function. Additionally, a study by the University of North Carolina at Chapel Hill found women with the highest level of choline intake were 24 percent less likely than women who got the least choline in their diets to develop breast cancer.


Egg yolks contain cholesterol, so you should limit the number of eggs you each day. Depending on your overall health or risk for heart attack, your doctor may recommend avoiding egg yolks or using them sparingly in your diet.

#Cherimoya/Custard Apple #is loaded with antioxidants, which fight free radicals in your body. High levels of free radicals can cause oxidative stress, which is associated with chronic illnesses, including cancer and heart disease. Certain compounds in cherimoya – including kaurenoic acid, flavonoids, carotenoids, and vitamin C – have powerful antioxidant effects. Research shows that foods rich in carotenoids may boost eye health and reduce your risk of heart disease and certain cancers.

Cherimoya (Annona cherimola) is a green, cone-shaped fruit with scaly skin and creamy, sweet flesh.

Thought to have originated in the Andes mountains of South America, it’s grown in tropical areas with high altitudes

Due to its creamy texture, cherimoya is also known as custard apple 🍎. It’s often eaten with a spoon and served chilled like custard. Cherimoya has a sweet taste similar to other tropical fruits, such as banana and pineapple🍍.

Rich in fiber, vitamins, and minerals, this unique fruit may boost immunity, fight inflammation, and promote eye and heart ❤ health.

However, certain parts of cherimoya contain toxins that may damage your nervous system if consumed in high amounts.



Cherimoya is loaded with antioxidants, which fight free radicals in your body. High levels of free radicals can cause oxidative stress, which is associated with chronic illnesses, including cancer ♋ and heart ❤ disease.

Certain compounds in cherimoya – including kaurenoic acid, flavonoids, carotenoids, and vitamin C – have powerful antioxidant effects.

One test-tube study found that both the peel and pulp are excellent sources of antioxidants – with compounds in the peel especially effective at preventing oxidative damage.

Cherimoya’s carotenoids antioxidants may be particularly powerful.

Research shows that foods rich in carotenoids may boost eye health and reduce your risk of heart ❤ disease and certain cancers.

Cherimoya is particularly rich in antioxidants, such as vitamin C and carotenoids. These compounds fight free radicals that may contribute to many diseases.


Cherimoya is an excellent source of vitamin B6 (pyridoxine). In fact, 1 cup (160 grams) of the fruit contains over 30% of the Reference Daily Intake (RDI).

Vitamin B6 plays an important role in the creation of neurotransmitters, including serotonin and dopamine which help regulate your mood. Inadequate levels of this vitamin may contribute to mood disorders.

In fact, low blood levels of vitamin B6 are linked to depression, especially in older adults. One study in 251 older adults found that vitamin B6 deficiency doubled one’s chances of depression.

By boosting levels of this important vitamin, cherimoya may help reduce your risk of depression related to vitamin B6 deficiency.

Cherimoya contains over 30% of the RDI for vitamin B6, a nutrient that regulates mood and may help prevent depression.


Cherimoya is rich in the carotenoids antioxidants lutein, one of the main antioxidants in your eyes that maintain healthy vision by fighting free radicals.

Several studies associate high lutein intake with good eye health and a lower risk of age-related macular degeneration (AMD), a condition marked by eye damage and vision loss.

Lutein may also protect against other eye issues – including cataracts, which is a clouding of the eye that causes poor eyesight and vision loss.

A review of 8 studies found that individuals with the highest blood levels of lutein had a 27% lower risk of developing cataracts, compared to those with the lowest levels.

Therefore, consuming lutein-rich foods – such as cherimoya – may boost eye health and fight conditions like AMD and cataracts.

Cherimoya provides lutein, which may promote eye health and protect against conditions that can lead to poor eyesight or vision loss.


Cherimoya is high in nutrients that help regulate blood pressure, such as potassium and magnesium. Notably, 1 cup (160 grams) of the fruit boasts 10% of the RDI for potassium and over 6% of the RDI for magnesium.

Both potassium and magnesium promote the dilation of blood vessels, which in turn helps lower blood pressure. High blood pressure may increase your risk of heart ❤ disease and stroke.

One review noted that consuming the RDI for potassium – 4,700 mg per day – can reduce systolic and diastolic blood pressure by around 8 and 4 mm Hg, respectively.

Another review of 10 studies found that those with the highest magnesium intake had an 8% lower risk of high blood pressure, compared to people with the lowest intake.

Cherimoya contains magnesium and potassium, two nutrients that support healthy blood pressure levels.


One cup (160 grams) of cherimoya offers almost 5 grams of dietary fiber, which is over 17% of the RDI. Because fiber cannot be digested or absorbed, it adds bulk to stool and helps move it through your intestine.

In addition, soluble fibers – like those found in cherimoya – can feed the good bacteria in your gut, as well as undergo fermentation to produce short-chain fatty acids (SCFAS). These acids include butyrate, acetate, and propionate.

SCFAs are energy sources for your body and may protect against inflammatory conditions that affect your digestive tract, such as Crohn’s disease and ulcerative colitis.

By supporting healthy bowel movements and nourishing gut bacteria, cherimoya and other fiber-rich foods can promote optimal digestive health.

High-fiber foods like cherimoya can promote healthy digestion and protect against inflammatory digestive disorders.


Some of the compounds in cherimoya may help fight cancer. Cherimoya’s flavonoids include catechins, epicatechin, and epigallocatechin. Some of these flavonoids have been shown to stop the growth of cancer ♋ cells in test-tube studies.

One study found that treating bladder cancer ♋ cells with epicatechin led to significantly less cell growth and replication, compared to cells that did not receive this flavonoids.

Another test-tube study observed that some catechins – including those in Cherimoya – stopped up to 100% of breast cancer cell growth.

What’s more, population studies suggest that individuals who consume diets rich in flavonoids have a lower risk of developing certain cancers – such as those of the stomach and colon – than people whose diets are low in this compound.

However, more human studies are needed to fully understand how cherimoya compounds affects cancer .

Cherimoya is rich in flavonoids antioxidants that have been shown to prevent the growth of cancer cells in test-tube studies. That said, human research is needed.


Chronic inflammation is linked to several dangerous illnesses, including heart ❤ disease and cancer ♋.

Notably, cherimoya provides several anti-inflammatory compounds, including kaurenoic acid. This acid has strong anti-inflammatory effects and has been shown to decrease certain inflammatory proteins in animal studies.

In addition, Cherimoya boasts catechin and epicatechin, flavonoid antioxidants found to have powerful anti-inflammatory effects in test-tube and animal studies.

One study observed that mice fed an epicatechin-enriched diet had reduced blood levels of the inflammatory marker C – reactive protein (CRP), compared to control group.

High levels of CRP are associated with atherosclerosis, a hardening and narrowing of the arteries that significantly increases your risk for heart disease.

Cherimoya contains multiple anti-inflammatory compounds, such as kaurenoic acid, catechin, and epicatechin. Decreasing your levels of chronic inflammatory may reduce disease risk.


Like other tropical fruits, cherimoya is loaded with vitamin C, a nutrient that boost immunity by fighting infections and disease.

Vitamin C deficiency is linked to impaired immunity and an increased risk of infections.

Human studies further reveal that vitamin C may help decrease the duration of the common cold. However, research is mixed and has mostly focused on supplements rather than dietary vitamin C.

Consuming cherimoya and other foods rich in this vitamin is an easy way to ensure adequate immune health.

Cherimoya is high in vitamin C, which may boost immunity and help your body fight infections.


Even though cherimoya offers impressive health benefits, it contains small amounts of toxic compounds.

Cherimoya and other fruits in the Annona species contain annonacin, a toxic that can affect your brain and nervous system.

In fact, observational studies in tropical areas link high consumption of Annona fruits to an increased risk of a specific type of Parkinson’s disease that does not respond to common medications.

All parts of the cherimoya plant may contain annonacin, but it’s most concentrated in the seeds and skin.

To enjoy cherimoya and limit your exposure to annonacin, remove and discard the seeds and skin before eating.

If you are especially concerned about annonacin or have Parkinson’s disease or another nervous system condition, it may be best to avoid cherimoya.

Cherimoya and other tropical fruits in the Annona family contain a toxin that affects your nervous system and has been linked to atypical Parkinson’s disease. You may want to avoid this fruit if you have a nervous system condition.


Cherimoya can be found at many grocery and health food stores but may be unavailable depending on your location.

It should be stored at room temperature until soft, then kept in the fridge for up to three days.

To prepare cherimoya, remove and discard the skin and seeds, then slice the fruit into pieces.

Cherimoya tastes delicious in fruits salad, mixed into yogurt or oatmeal, or blended into smoothies or salad dressings. You can also eat chilled Cherimoya like a custard by slicing the fruit in half, then scooping out the flesh with a spoon.

Prepare cherimoya by removing the skin and seeds, then slicing or scooping out the flesh. It’s easy to mix it into breakfast foods, snacks, and sweet treats.


Cherimoya – also known as custard apple🍎is a sweet, tropical fruit with a creamy texture.

It’s loaded with beneficial nutrients that may boost your mood, immunity, and digestion.

However, cherimoya contains small amounts of toxic compounds – especially in the skin and seeds. To consume cherimoya safely, first peel off the skin and remove the seeds.

This unique fruit can be a great addition to a healthy, balanced diet.

#Breadfruit #is a good source of omega-3 and omega-6 fatty acids, which naturally condition the hair, reducing hair breakage. The fatty acids present in breadfruit regulate the sebum production in the scalp, reducing dandruff and itchiness. It also inhibits scalp inflammation and cell death, preventing hair loss.

Breadfruit is a tropical fruit, belonging to the Moraceae family. It is related to other exotic fruits like bread nut, jackfruit, figs and mulberries.

Breadfruit is a staple food in many tropical regions. The fruit can be roasted, baked , fried and even boiled before consumption. The flesh of the breadfruit has a nice fragrance and a sweet taste.


Scientifically known as Artocarpus camansi, breadfruit is a highly sought after fruit due to its medicinal properties. Some of its health benefits include:


Breadfruit is an excellent source of potassium. This heart-friendly nutrient reduces blood pressure in the body and regulates the heart rate by minimizing the effects of sodium. It conducts electrical charges that drive muscular contraction in the skeletal system including the heart. Dietary fiber helps reduce cholesterol by preventing its absorption in the gut. It lowers bad cholesterol (LDL), while elevating good cholesterol (HDL) in the body. It decreases the triglyceride levels, which is one of the main causes of heart attacks.


Breadfruit contains good amounts of antioxidants, which help the body to develop resistance against infections agents. It also scavenges harmful free radicals from the body that lead to aging and other age-related diseases.


One cup of breadfruit provides 60 grams of Carbohydrates, the primary source of energy in the body. It is very beneficial for athletes and gym goers.


Fiber in breadfruit inhibits the absorption of glucose from the food we eat, thus controlling diabetes. It contains compounds, which are needed by the pancreas for producing insulin in the boďy.


Fiber in breadfruit flushes out the toxins from the intestine, aiding in proper functioning of the bowel and intestine. It prevents digestion-related diseases like heartburn, acidity, ulcer and gastritis, eliminating toxic compounds from the gut. Breadfruit protects the colon’s mucous membrane by warding off cancer-causing chemicals from the colon.


Breadfruit contains relatively high amounts of omega 3 and omega 6 fatty acids, which are vital for the proper development of the mind and body.


Eating toasted breadfruit flower can help relieve toothache. Applying crushed breadfruit leaves on the tongue can also cure thrush.



Fresh breadfruit extracts may help to reduce unwanted inflammation. It inhibits the activity of pro-inflamatory enzymes and prevents the overproduction of nitric oxides, thus preventing excessive inflammation.


Drinking breadfruit juice helps to even out the skin tone and firm the skin by rejuvenating its appearance. The high amount of vitamin C in breadfruit helps in the production of collagen, a protein which provide elasticity to the skin.


The antioxidants in breadfruit provide an effective shield against sun rays and sun damage. It also encourages the growth of new cells ✨ to make the damaged skin appear smooth and young.


Ashes of the breadfruit leaves are useful for curing skin infections.


The latex of the breadfruit tree is applied on skin surfaces affected by skin diseases like eczema, Psoriasis and inflammation.



Breadfruit contains several hair-friendly nutrients, which are required for maintaining the health of the hair. Vitamin C in Breadfruit facilitates the absorption of minerals and provides nourishment to the hair.


Breadfruit is a good source of omega-3 and omega-6 fatty acids, which naturally conditions the hair, reducing hair breakage. The fatty acids present in breadfruit regulate the sebum production in the scalp, reducing dandruff and itchiness. It also inhibits scalp inflammation and cell death, preventing hair loss.


The moderate amounts of iron in breadfruit improve blood circulation in the scalp, stimulating the hair follicles to promote hair growth.


Breadfruit contains moderate levels of essential vitamins and minerals. It is rich in riboflavin, iron, niacin, thiamin and phosphorus. It contains minerals like potassium, copper, iron, magnesium, calcium, zinc, manganese, selenium and phosphorus. It also contains adequate levels of protein. 100 grams provide 7.4 grams, approximately 23% of the recommended amount. It is low in saturated fats, cholesterol and sodium.

Like other tropical fruits, breadfruit also contains high amounts of calories. 100 grams of breadfruit provides 102 calories. It contains small amounts of flavonoids and antioxidants in the form of xanthin and lutein. breadfruit contains high amounts of vitamin C. 1 medium breadfruit provides 29 mg of vitamin, amounting to 48% of the recommended daily allowance.

#Egg whites #the presence of potassium in an egg white may help reduce and maintain blood pressure levels. Potassium is a mineral and electrolyte that is associated with heart and bone health along with the proper functioning of the body. According to a study by American Chemical Society, egg white contains a peptide called RVPSL, which is a component of protein that helps reduce blood pressure levels.

Egg white is the clear liquid (also called the albumin or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen’s oviduct during the passage of the egg. It forms around fertilized or underutilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized).

Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg whites contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg.

Egg white has many uses in food (e.g. meringue, mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).

Eating only egg whites instead of whole may lower the amount of calories, fat, and saturated fats you consume.



One you have removed the egg yolk, the egg is left with no cholesterol content. Therefore, anyone who has high cholesterol levels can eat egg whites, leaving lesser chances of developing heart ❤ disease risk or elevation of cholesterol levels.


Whole eggs top the charts in terms of protein content, courtesy egg yolk. However, egg whites also tends to have generous amount of low-fat protein that is beneficial for the body. High quality protein helps build muscles and also helps you cut down on craving and hunger pangs by keeping you fuller for long.


Egg is not a high-calorie food in the first place; therefore, cutting the yolk out of the meal would only mean you are adding even lesser calories. So if you are looking to lose weight, make sure you opt for egg 🥚 whites rather than the whole egg.


The presence of potassium in an egg white may help reduce and maintain blood pressure levels.

The presence of potassium in an egg white may help reduce and maintain blood pressure levels. Potassium is a mineral and electrolyte that is associated with heart ❤ and bone health along with the proper functioning of the body. According to a study by American Chemical Society, egg whites contains a peptide called RVPSL, which is a component of protein that helps reduce blood pressure levels.


Potassium helps in lowering blood pressure, which in turn can avert any cardiovascular diseases. It works by promoting vasodilation, a process in which blood vessels widen, which allows smooth blood flow and prevent any chances of clogging.


Egg whites contain essential vitamins like A, B-12 and D. One of the most important vitamins is riboflavin, also known as vitamin B2, is necessary for preventing various conditions like age-related macular degeneration, cataracts and migraine headaches.

Egg whites contain essential vitamins like A, B-12 and D

Add egg whites to salads, make omelettes or scramble it; eat it anyway you’d like. Have an egg -cellent day!

#Bay leaves #have been used many different ways throughout history, including as a diuretic or even as a diaphoretic, a substance that promotes sweating. According to a 2009 study taking capsules that contain 1-3g of bay leaf daily can help lower and manage glucose levels and cholesterol levels in people with diabetes. This is most likely because bay leaves contain polyphenols, which are powerful antioxidants. This promising information indicates that bay leaf could help regulate and even prevent diabetes and other cardiovascular diseases.

Laurus nobilis, comes from the laurel family, a family of evergreen trees and shrubs most commonly found in parts of Asia and America, it’s different from other laurels because it originates near the Mediterranean.

Bay leaves have been used many different ways throughout history, including as a diuretic or even as a diaphoretic, a substance that promotes sweating. But how do these uses measure up against scientific study, and are there other uses for bay leaves?

Keep Cancer at Bay

Researchers are aggressively seeking new ways to treat and eventually prevent breast cancer. A new study has found that extract from the bay leafplant is a natural option that might be able to help. The extract may help kill cancer cells by assisting apoptosis, or programmed cell death.

A Solution for diabetes

According to a 2009 study, taking capsules that contain 1-3g of bay leaf daily can help lower and manage glucose levels and cholesterol levels in people with diabetes. This is most likely because bay leaves contain polyphenols, which are powerful antioxidants. This promising information indicates that bay leaf could help regulate and even prevent diabetes and other cardiovascular diseases.

Can It Treat Your Wounds?

Researchers want to find out. Studies so far have shown that the leaf extracts healing properties can reduce inflammation in the wound area. While these experiments have been conducted on rats, scientists are optimistic that bay leaf could function similarly in humans. If so, the age-old tradition of using this leaf for healing would finally have scientific proof.

Turning a New Leaf on How to Treat Kidney Stones

A 2014 study investigated whether bay leaf extract could help prevent kidney stones. The study found that, along with eight other traditional medicinal herbs, bay leaf was able to reduce the amount of urease in your body.

Urease is an enzyme that can cause several gastric disorders, including kidney stones, when it’s out of balance. But the scientists conducting the study suggested that more research should be done to understand how these herbs function.

Can It Banish Brain Disorders?

Ancient texts refer to the bay leaf as a treatment of seizures. In a recent study, scientists decided to try to find out of this legend could be scientifically proven. They discovered that bay leaf extract was indeed effective in protecting rats again seizures. This is likely because of the extracts unique chemical components.

Scientists hope to use this new research to begin studying the effects of the extract on humans. Bay leaf might be able to help people diagnosed with epilepsy.

The Takeaway

For now, all we know for sure is that bay leaves can provide a savory boost of flavor in soups and stews. But keep an eye out as scientists uncover the other amazing ways this leaf can be used.

What do your skin, your thymus and tears in your eyes have in common?

They are each part of your ‘immune system.’

The immune system is a complex but essential part of your body function.  Every moment of every day, we are exposed to a vast array of bacteria, microbes, viruses, toxins and parasites waiting to invade our bodies and attack our well-being.

The immune system provides three different levels of protection:

1.  It creates a barrier that prevents germs entering your body.

2.  If germs do get into your body, the immune system tries to detect and eliminate them before they can make themselves at home and reproduce.

3.  If the germs are able to reproduce and start causing problems the immune system is in charge of depending the body and eliminating the invaders.

But, let’s go back a step.  What does it mean when you say,  ‘I’m sick?’

When you are ‘sick’ it mean that your body is not working properly or to its full potential.  There are many different ways for you to get sick.

1.  Physical damage.  If you break a bone you will not be able to perform at your full potential 💯 until the break is healed.

2. Vitamin or mineral deficiency.  A lack of vitamin C may cause scurvy, and a lack of vitamin D can cause rickets.

3.  Organ degradation.  Drinking excessive amounts of alcohol can damage the liver and lead to cirrhosis.

4.  Genetic disease.  This is brought about by an error in the DNA coding which causes too much or too little of certain proteins to be manufactured.  This can lead to problems at the cellular level.

5.  Cancers.  Sometimes a cell will change in a way that causes it to reproduce in an uncontrollable way, creating tumours.

6.  Viral and bacterial infection.  When viruses or bacteria (more commonly called grrms) invade your body and reproduce they normally cause problems.  The germ’s presence produces some effect that makes you feel ‘sick.’

Viral and bacterial infections are by far the most common cause of ‘sickness’  for most people.  They cause illnesses such as colds, influenza, measles, mumps, AIDS and so on.  It is the work of your immune system to keep these infections at bay.  The size of the task can be illustrated by the rate of reproduction of bacteria.  Bacteria are single-called organisms that are capable of dividing into two separate bacteria about every 20 to 30 minutes.  So one bacterium entering your body and finding the right conditions to reproduce can become millions in just a few hours.

How does it work?

Your immune system has been working away in your body from the moment you were born, yet most of us are completely unaware that we have such a productive mechanism.

The most visible part of the immune system is the skin.  It acts as primary barrier between germs and the body.  Skin is tough and generally impermeable to germs unless the barrier has been penetrated in some ways, as with a cut.  The skin also excretes antibacterial substances that prevent bacteria building up on the skin.

The nose, mouth and eyes are also obvious points of invasion for germs.  Tears and mucus contain an enzyme (lysozyme) that breaks down the cell wall of many bacteria.  Saliva is also antibacterial.  Since the nasal passage and lungs are coated in mucus, many germs not killed immediately are trapped in the mucus and soon swallowed.  Most cells (which release histamine during inflammatory and allergic reactions) also line the nasal passages, throat, lungs, and skin.   Germs attempting to invade the body must first make it past these defenses.

One germs enter the body the immune system deals with them at a different levels.  The major components of the internal immune system are:

●  Thymus

●  Spleen

●  Lymph system

●  Bone marrow

●  White blood cells

●  Antibodies

●  Complement system

●  Hormones

Let’s look briefly at each of these components.


The thymus is in your chest, between the breastbone and the heart.  It produces T-cells (of which more later) and is vital to newborn babies.  Without a thymus a baby’s immune system collapses and the baby will die.  The thymus is less important in adults.  It can be removed and the adult will live because other parts of the immune system are capable of taking up the load.


The spleen, located in the abdomen, filters the blood looking  for foreign cells and for old red blood cells in need of replacement.  A person without a spleen will get sick much more often than someone with a spleen.

Lymph system.

The lymph system extends throughout the body in much the same way that your blood vessels do.  The main difference is that the blood flow is pressurized by the heart while fluids ooze into the lymph system and are pushed along by normal body and muscle motion to the lymph nodes.

Lymph is a clearish liquid that bathes the cells in water and nutrients.  Each cell does not have its own blood supply yet it has to get food, water and oxygen to survive.  Blood transfers these materials to the lymph carries it to the cells.  The cells also produce proteins and waste products and the lymph absorbs them and carries them away.  Any random bacteria that enter the body also find their way into this fluid.

The job of the lymph system is to drain and filter these fluids in the lymph nodes to detect and remove bacteria.  Lymph nodes contain filtering tissue and a large number of lymph cells.  When fighting certain bacterial infections the lymph nodes swell with bacteria and the cells fighting the bacteria, growing to the point where the enlarged nodes can be felt.  Swollen lymph nodes are therefore a good indication that you are fighting an infection of some sort.

Bone marrow.

Bone marrow produces new blood cells, both red and white.  Red blood cells are fully formed in the marrow and then enter the blood stream.  In the case of some white blood cells, the cells mature elsewhere.  The marrow produces all blood cells from ‘stem’ cells, so-called because they can branch off and become many different types of cells.

White blood cells.

White blood cells are probably the most important part of the immune system.  White blood cells are actually a whole range of different cells that work together to destroy bacteria and viruses.

All white blood cells are  called, generally, Leukocytes.  They are not like normal body cells.  They act like independent, living, single-called organism, able to move and engulf things on their own.  Many white blood cells cannot reproduce on their own and rely upon a factory within the body to produce them.  That factory is the bone marrow.

Leukocytes are divided into three classes;

1.  Granulocytes.  These make up 50% to 60% of all Leukocytes and are themselves divided into three classes; neutrophils, Eosinophil and Basophils.  Granulocytes contain granules of different chemicals, depending on the type of cell.

2.  Lymphocytes.  30% to 40%.  There are two classes:  B cells which mature in bone marrow and  T cells which mature in the thymus.

3.  Monocytes make up about 7% of all leukocytes and evolve into macrophage.

All white blood cells start in bone marrow as stem cells, genetic cells that can form into the many different types of leukocytes as they mature.  (A ‘bone marrow transplant’ is accomplished by injecting stem cells from a donor into the blood stream.  The stem cells find their way into the bone marrow of the recipient and make their home there).

Each of the different types of leukocytes has a special role to play in the immune system.  The following will help you to understand the different roles.

Neutrophils are the most common form of white blood cells.  They have only a short life, generally less than a day, so the bone marrow produces them in huge numbers every day and releases them into the blood stream.  They are attracted to foreign material, inflammation and bacteria.  When they find a foreign particle or bacteria they engulf and kill it.  At a site of serious infection pus will form.  Pus is simply dead neutrophils and other dead cell matter.

Eosinophils and Basophils are far less common.  Eosinophils are focused on parasites in the skin and lungs while Basophils carry histamine and are therefore important, together with Mast cells, in causing inflammation.  From the immune system’s view inflammation is a good thing.  It brings in more blood to the site and dilates capillary walls so that more immune system cells can attack the site of infection.

Of all blood cells, Macrophages are the largest (hence the name ‘macro’).  Monocytes released from the bone marrow, enter tissue and turn into macrophages.  Most boundary tissue has its own particular Macrophages.  For example, alveolar Macrophages live in the lungs which they keep clean (by ingesting smoke and dust) and disease free (by ingesting germs).  One of their main jobs is to clean up dead neutrophils.  Macrophages clean up pus, for example, as part of the healing process.

Lymphocytes handle most of the bacterial and viral infections.  They start in the bone marrow and those that become B cells mature there before entering the blood stream.  T cells start in the marrow but migrate through the blood stream to the thymus where they mature.  Both types are found in the blood stream but tend to concentrate in lymph tissue such as the lymph nodes, thymus and spleen.  B cells, when stimulated, mature into plasma cells that produce antibodies.  A specific B cells is tuned to a specific germ, and when the germ is present in the body the B cell produces millions of antibodies designed to eliminate the germ.  T cells, on the other hand, actually bump against other cells and destroy them.  ‘Killer’ T cells detect body cells harboring a virus and kill them.  Two other types, known as ‘Helper and ‘Suppressor’ T cells, help sensitise killer T cells and control the immune response.

How does a white blood cell know what to attack and what to leave alone? Why doesn’t a white blood cell attack every other type of cell in the body?

There is a system built into every cell in your body called the Major Histocompatabiliy Complex (MHC) which marks the cells in your body as ‘you’.  Anything  the immune system finds which does not have these markings, or has the wrong markings, is fair game.


Antibodies, also known as immunoglobulins or gammaglobulins, are produced by white blood cells.  They are Y – shaped proteins that each respond to a specific antigen (bacteria, virus or toxin).  Each antibody has a section at the tips of the two branches of the Y which is sensitive to a specific antigen and which binds to it in some ways.  The binding generally disables the action of the antigen.  When an antibody binds to the outer coat of a virus particles or the cells wall of a bacterium it can stop their movement through cell walls.  A large number of antibodies can bind to an invader and signal to the complement system that the invader needs to be removed.

Protection against specific diseases can be induced by inoculation or vaccination,  where a weakened strain of the antigen that causes the disease is introduced into the body to stimulate the production of antibodies against that disease.

Complement system.

The complement system, like antibodies, is a series of proteins.  Unlike antibodies, which are present in millions in the blood stream, there are only a handful of proteins in the complement system, floating freely in the blood.  The complement proteins are activated by the work with (complement) the antibodies.


There are several hormones generated by components of the immune system, known generally as lymphokines.  It is also known that the presence of certain hormones, such as steroids and corticosteroids, suppresses the immune system.

#Chico/sapodilla #is a good source of minerals like potassium, copper, iron and vitamins like folate, niacin and pantothenic acid. These compounds are essential for optimal health as they involve in various metabolic processes in the body as cofactors for the enzymes.

Sapodilla, which is also called chico in the Philippines, is a large evergreen tree that is native to the tropical areas of North and South America. It produces a fruit that can be eaten. Chicle, which is produced from the bark, is a substance used in chewing gum.

The chico fruit, is also spelled chicoo, is a sweet-tasting plant with an edible coat. Before it made its ways to the United States, it was first cultivated in the Philippines, India, Thailand and Vietnam. It is also a native of Mexico and the Caribbean.

It also goes by the name of Sapodilla. It is a small fruit and when mature, has a buttery flesh that is packed with several nutrients.


Fresh chico fruit can be a great source of helpful nutrients. Apart from being a powerhouse of antioxidants, chico is rich in iron, copper, calcium, magnesium, potassium and phosphorus. Studies claim that the tropical fruit is dense with vitamin A and C, and has some micronutrients of the B vitamin complex. In addition, eating the fruit can give you a fiber fill as well.


● Sapodilla is one of the high-calorie fruit; 100 g provides 83 calories (almost same as that of calories in sweet potato, and banana). Additionally, it is an excellent source of dietary fiber (5.6 g/100 g), which makes it a good bulk laxative. This fiber content helps relieve constipation episodes and help protect mucosa of the colon from cancer-causing toxins.

● The fruit is rich in antioxidant polyphenolic compound tannin. Tannins are a composite family of naturally occurring polyphenols. Research studies suggest that tannins possess astringent properties, and shown to have potential anti-inflammatory, antiviral, antibacterial, and anti-parasitic effects. Hence, these compounds may found useful applications in traditional medicines as antidiarrheal, hemostatic (stop bleeding) and as a remedy for hemorrhoids.

● Furthermore, the anti-inflammatory effect of tannins helps limit conditions like erosion gastritis, reflux esophagitis, enteritis, and irritating bowel disorders. Some other fruits that also rich in tannins include pomegranate, persimmon, and grapes.

● Sapote contains a good amount of antioxidant vitamins like vitamin C (24.5% of recommended daily intake per 100 g of fruit), and vitamin A. Vitamin A is essential for vision. It is also required for maintaining healthy mucusa and skin. Consumption of natural fruits rich in vitamin A has been known to offer protection from lung and oral cavity cancers. So also, Consumption of foods containing vitamin C helps the body develop resistance to combat infectious agents and help scavenge harmful free radicals from the human body.

● Fresh ripe sapodilla is a good source of minerals like potassium, copper, iron and vitamins like folate, niacin and pantothenic acid. These compounds are essential for optimal health as they involve in various metabolic processes in the body as cofactors for the enzymes.


Your heart ❤ needs minerals to maintain a healthy rhythm, specifically potassium. If you have an abnormal heart ❤ beat, you are at greater risk of suffering from hypertension. Eating fresh produce like chico fruits are a good way to lower your blood pressure and reduce the threat of heart ❤ disease. Fiber in fruit has also been linked to a healthier heart ❤ as well.


There is no better natural remedy to constipation and bowel conditions than dietary fiber, and the chico fruit is full of it. Fiber can lower the risk of colon cancer by mixing with toxins in the intestines and excreting them as waste out of the body. It is also helpful in cases of diarrhea, where it helps to bulk up stools. Some studies have found that it adds strength to the muscle in the intestine for healthy digestion.


When bones lose their thickness and strength, it is referred to as low bone density. Low bone density is the predecessor to conditions like osteoporosis and can increase your risk of serious fracture. You can use your diet to treat weak bones by adding foods with calcium and phosphorus. Fruits and vegetables like chico can give your bone structure and teeth the nutrients necessary to keep them strong and flexible.


Chico is low-calorie fruit. A serving yields about 40 calories, with only a small percentage comprised of sugars. It might not be enough to suppress your hunger, but it provides enough sugar to keep your sweet tooth under control. Stick to portions of one or two pieces per day to avoid derailing your weight loss efforts.


If your skin has lost its elasticity and youthful appearance for any reason, nibbing on chico fruit pieces frequently can help restore it. Chico and other vitamin C- rich fruits like bayabas and mangga increase collagen that makes skin look younger. They also have good quantities of copper and vitamin A, which provide hair-nurturing and vision-improving nutrients.


Fruits like chico are convenient to have around in the kitchen because they can be added to many foods. Apart from enjoying it raw, you can add it to yogurt, cereals and health shakes for a bit of sweetness. You can puree its flesh and use it to flavor jam, sauces and even baked treats.