Soursop Fruit Nutritional Benefits
Soursop fruit consists of 67.5 percent pulp, 20 percent of the fruit skin, fruit seeds 8.5 percent and 4 percent of the core pieces. Vitamins are the most dominant in the soursop fruit is vitamin C, which is about 20 mg per 100 grams of fruit flesh. Soursop fruit is a fruit that is rich in phytochemical substances, so as to make sure the fruits are extremely advantageous for health.
Soursop fruit includes hardly any fat (0.3 g/100 g), so it benefits health. Sour taste in soursop stemmed from non-volatile natural acids, mostly malic acid, citric acid, and acid isositrat. In addition to dietary parts, soursop fruit is likewise extremely rich in non-nutritional elements.
A wide range of advantages for treatment, amongst others, soursop treatment of gallstones, antisembelit, uric acid, and enhanced cravings. Fruit juice (juice) soursop in the digestion system.
Vitamins are the most dominant in the soursop fruit is vitamin C, which has to do with 20 mg per 100 grams of fruit flesh. Requirement of vitamin C per individual daily (ie 60 mg), can be fulfilled just by eating 300 grams of meat soursop fruit. The material of vitamin C is high enough on the soursop is an exceptional anti-oxidant to enhance the body immune system and slow the aging procedure (stay young).