Classification of some constituents of the passion fruit:
Sugars - the fruit contains a significant amount of sugars (about 11% of its total content), mainly in the form of glucose, fructose and sucrose.
Protein – the mashed fruit is one of the richest fresh fruits in protein, containing about 2.2%.
Vitamins – the fruit contains significant amounts of riboflavin, pyridoxine, provitamin A and vitamin E. The amount of vitamin C in only 100 grams of the fruit is close to the recommended dietary requirement.
Minerals - iron is the mineral that stands out the most in the pureed fruit. It is one of the fresh fruits richest in iron. The iron content exceeds that of an egg and is close to the amount we get from meat. Other minerals that are present in the pureed fruit in good quantity include phosphorus, magnesium and potassium.
Fibre - the passion fruit is one of the richest sources of fibre. Only 100 grams of the fruit provide up to 10.4 g of dietary fibre. This is almost half of the daily recommended fibre intake.
Medicinal properties and application of the passion fruit:
Both the fresh and the dried fruit have been used in folk medicine for several decades. Due to its analgesic properties, the passion fruit is used to relieve pain in the body, for example in the stomach and muscles. The pectin gives it antitussive properties, which is why it is used to relieve coughs.
The passion fruit has a pleasant refreshing taste, similar to that of the orange. The ripe and fragrant fruit is left to wrinkle and develop sweetness. Then the raw juicy fruit can be eaten as it is, or it can be made into syrup or used in sauces, drinks and others. And edible oil can be produced from the seeds.
7 benefits and medicinal uses of the passion fruit:
Prevention of iron deficiency anaemia.
Relief from constipation.
Improving the vision.
Lowering the blood pressure.
Boosting the immunity.