Benefits of Ugli fruits
The ugli or ugli fruit is a Jamaican form of tangelo, a citrus fruit created by hybridizing a grapef
1. Ugli fruits
The ugli fruit is a member of the citrus family, and despite its name, the fruit has an attractive interior with a sweet flavor. Ugli fruit is a cross between a grapefruit, a Seville orange and a tangerine, and is available from late November through April. The large citrus fruit is packed with certain vitamins and minerals, and has only 45 calories per serving, making it a nutritious addition to your diet.
The fruit is large, ranging in diameter from 10 cm to 15 cm. The colour varies from green to greenishyellow, to yellow, and some even orange. Ugli is a bushy tree of 1520ft and its growth habit is likely of any citrus. It always looks evergreen, with brightened green and shiny leaves. The fruits ripen in clusters of about 612 and hang on the branches after ripening for more than a few weeks. Fruits do produce seeds. The trees are sometimes grown from seeds.
Despite its thick skin, this odd looking fruit is easy to peel. Cut fruit holds an abundant amount of wonderful juice. Possibly addicting, sprinkle halves lightly with sugar and let sit for a minute or two. Scoop out fruit with a serrated spoon. Mix sections in fruit and vegetable salads. To enhance flavor, pair with avocado and, remarkably, sweet onions will bring out its best flavor. Bitter herbs and leaves also love to be near this fruit such as chicory and radicchio. Grapes, bananas and strawberries enjoy its company, too. Great in compotes or gelatin molds. Use grated rind as flavoring. Candy the peel for a sweet snack. Refrigerate only if fruit is not to be used within a couple of days. Refrigerated fruit keeps about three weeks.
5. Geography and History
A fairly new citrus fruit and native to Jamaica, the name Ugli
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Potassium, the Power Mineral
Potassium is essential to the life of every cell of a living being and is among the most generously and widely distributed of all the tissue minerals. It is found principally in the intracellular fluid where it plays an important role as a catalyst in energy metabolism and in the synthesis of glycogen and protein. The average adult human body contains 120 g as potassium and 245 g as potassium chloride. Out of this body potassium, 117 g is found in the cells and 3 g in the extracellular compartment. Potassium is important as an alkalising agent in keeping a proper acid-alkaline balance in the blood and tissues. It is essential for muscle contraction and therefore, important for proper heart function. It promotes the secretion of hormones and helps the kidneys in detoxification of blood. Potassium prevents female disorders by stimulating the endocrine hormone production. It is involved in the proper functioning of the nervous system and helps overcome fatigue. It also aids in clear thinking by sending oxygen to the brain and assists in reducing blood pressure. Potassium is widely distributed in foods. All vegetables, especially green, leafy vegetables, grapes, oranges, lemons, raisins, whole grains, lentils, sunflower seeds, nuts, milk, cottage cheese and butter milk are rich sources. Potatoes, especial potato peelings, and bananas are especially good sources. Potassium requirements have not been established but on intake of 0.8 to 1.3 g per day is estimated as approximately the minimum need. Potassium deficiency may occur during gastrointestinal disturbances with severe vomiting and diarrhoea, diabetic acidosis and potassium-losing nephritis. It causes undue nervous and body tiredness, palpitation of the heart, cloudiness of the mind, nervous shaking of the hands and feet, great sensitivity of the nerves to cold, and excessive perspiration of the feet and hands. In simple cases of potassium deficiency, drinking plenty of tender coconut water daily, can make up for it. It is advisable to consume plenty of figs, apricots, prunes, almonds and tomatoes during the use of oral diuretics. Potassium-rich foods should be restricted during acute renal failure and Addison's disease.