Chikoo english6/26/2023 ![]() So it should be avoided during, cough, cold, patients with asthma, allergic rhinitis or any other respiratory ailments should avoid eating the fruit. WHEN SHOULD WE AVOID EATING CHIKOO?Īs it is madhur, madhur, sheet(sweet in taste and cold potency) it increases kapha dosha. High iron content also helps to stop the depletion of hemoglobin content of blood. Vitamin A and other antioxidants present in chikoo scavenges the harmful free radicals. Ĭonsumption of sapodilla fruit in daily diet reduces the signs of aging, both visibly, and internally. High content of tannins makes chikoo an important anti-inflammatory agent, which helps in improving the overall health of the digestive tract by preventing the diseases like esophagitis, enteritis, irritable bowel syndrome, and gastritis. ![]() And dietary fibre in chikoo helps to keep the gut healthy and prevents colon cancer. Vitamins A and B aids in maintaining the mucus lining of lungs healthy and lowers the risk of lung and oral cancers. Sapota is loaded with amazing amount of potassium, it helps in lowering sodium levels, promotes blood circulation and regulates the blood pressure.Īs Sapota is enriched with antioxidants, so it is one of the best fruits which can lower the risk of various types of cancer. The combination of Vitamin A and C in Ayurveda gives skin a healthy glow. The milky secretion obtained from sapota is beneficial in clearing warts and fungal infections in skin. The polyphenols, flavonoids and antioxidants prevent skin wrinkles, improves the complexion, slow down ageing rate. The rich amount of vitamins A, C, E and K in this fruit keep the skin hydrated and rejuvenates our skin cells. So it is the right choice of fruit for growing children and pregnant women, as they have increased demand of nutrients to lead a healthy lifeĬhikoo is a great fruit for enhancing skin health and beauty. It is considered an ideal fruit to be taken during a workout session. Sapota has rich amount of fructose and sucrose that is an instant source of energy to the body. ![]() Sapota has rich amount of vitamins C, A and antioxidants that play an important role in boosting immune system, scavenge free radicals, promoting skin health and lowers risk of other health troubles. Sometimes Lack of copper in our diet can increase the risk of osteoporosis, chikoo has copper in it so it prevents osteoporosis, promotes muscle and tissue strength. Regular intake of chikoo fruit can improve bone quality. It produces exceptionally sweet, red-colored fruits. Molix is a Mexican variety that grows up to 3-4 feet tall. Minerals such as calcium, phosphorus, copper and iron present in sapota helps in bone strengthening. It forms small, elongated, fine-textured fruits. It is rich in fibre so aids digestion and works as laxative provides relief from constipation. Its powerful antiparasitic, antiviral, anti-inflammatory properties soothe the irritated GIT, is useful in gastritis and other bowel issues. The natural compound tannins present in sapota have polyphenol which neutralizes acid secretion in the gut. It balances increased pitta due to its sheet virya(potency) and keeps our gut healthy and prevents it from inflammation. It increases kapha, so should be avoided/consumed in limits by people with kapha prakruti or aggravated kapha.It balances vata and pitta dosha, so very useful in constipation, and gastritis.It has sweet taste(rasa), is light in nature, has cold potency and sweet after digestion taste(Vipaka).Honestly, the best way to eat this fruit is by itself. There are quite a few interesting recipes out there, from chickoo halwa, kheer, to even barfis. Now while the fruit isn't really cooked, or even used in salads (except for maybe fruit salads), probably due its supremely dominating flavours, the sapota can be blended into milk or yogurt and had as a smoothie. The varieties of sapota in India have funny names - Kali Patli, cricket ball, Baramati, Pili Patli, Dwarapudi, Chhatri and so on. Incidentally, Karnataka is known to be the highest grower of the fruit, followed by Maharashtra. In India, the sapota is grown in many states - Karnataka, Gujarat, Maharashtra, Tamil Nadu, West Bengal and Andhra Pradesh. With its roots in Mexico, Easter Guatemala and Belize (on the eastern coast of central America), the Colonisers took it to the Philippines from where it travelled to the rest of Asia, making its way into India only in the late nineteenth century. Had it not been for them, the chickoo, chikoo or sapota would have perhaps never come to India. We have something to thank the Spanish for. But taking the middle path, we're not quite sure. It's quite easy to either love the sapota or hate it. The heady sweet aroma of sapota is unmistakable, with its fleshy brown skin and grainy sweetness in the inside.
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