1 Wuku
1.1 Kesehatan keuntungan
anti-oxidant, Guwarsa sistem imun, rejuvenation kulit, Penguatan balung
Nyegah kanker, perawatan gout, care Heart, Peraturan detak jantung, Perawatan saka rheumatism
1.1.1 Wuku Umum
antiseptic, cures sirah, Mbusak sampah saka ginjel
anti antioksidan, Kontrol meksa getih, cures mriyang, sepindah pencernaan, Marasake awakmu, saka wounds, Mbantu ing bobot mundhut, strengthens balung
1.2 Wuku kulit
kulit hidrasi
Brightens lan madhangi corek, nyuda kisut, Perawatan saka kukul
1.3 Wuku Rambut
Good kondisioner
nglindhungi rambute
1.4 alergi
1.4.1 Gejala alergi
loro dodo, rhinitis, wheezing
detak jantung abnormal cepet, anafilaksis, AMBEGAN kangelan, hives, gatel, ngulu kangelan
1.5 sisih efek
Unknown
Mbok menawa aman sak meteng
1.6 Recommeded kanggo
1.6.1 Women ngandhut
1.6.2 Women lactating
1.7 Wektu paling apik kanggo mangan
Minangka cemilan ing afternoon pungkasan, Ora nganggo ing wayah wengi lan sadurunge amben, Mangan sing gedhe-gedhe seger, supaya nyawiji karo sembarang panganan, ora mangan sawise meal., wektu esuk (sadurunge nedha awan)
Best yen dijupuk minangka sarapan (utawa weteng P), Minangka cemilan ing afternoon pungkasan, Aja mangan sawise meal, wektu esuk (sadurunge nedha awan)
2 Nutrition
2.1 Bantu Size
2.2 karbohidrat
2.2.1 serat
2.2.2 Sugar
2.3 protein
2.3.1 Protein kanggo milai rasio
2.4 vitamins
2.4.1 Vitamin A (retinol)
2.4.2 Vitamin B1 (thiamin)
2.4.3 Vitamin B2 (riboflavin)
2.4.4 Vitamin B3 (niacin)
2.4.5 Vitamin B5 (pantothenic asam)
2.4.6 Vitamin B6 (Pyridoxin)
2.4.7 Vitamin B9 (folic asam)
2.4.8 Vitamin C (Ascorbic asam)
2.4.9 Vitamin E (Tocopherole)
2.4.10 Vitamin K (Phyllochinone)
2.4.11 Lycopene
2.4.12 lutein + zeaxanthin
2.4.13 kolin
2.5 lemak
2.6 Minerals
2.6.1 kalium
138.00 mg275.00 mg
42
840
2.6.2 Iron
2.6.3 sodium
2.6.4 calcium
1.12.3 Magnesium
1.12.5 seng
1.12.6 fosfor
1.12.7 Manganese
1.12.8 tembaga
1.12.9 selenium
1.13 Asam lemak
1.13.1 3s Omega
1.13.2 6s Omega
1.14 Sterol
1.14.1 Phytosterol
0.00 mgora Sumadhiya
0
87
1.15 Kadar banyu
1.16 Ash
2 Kalori
2.1 Bantu Size
2.2 Kalori ing woh Fresh karo Peel
69.00 kcal56.00 kcal
15
299
2.3 Kalori ing Fresh woh tanpa Peel
ora Sumadhiyaora Sumadhiya
12
354
2.4 Kalori ing Frozen Formulir
0.00 kcalora Sumadhiya
0
187
2.5 Kalori ing Formulir Dried
150.00 kcal308.00 kcal
32
747
2.6 Kalori ing Formulir Canned
82.00 kcalora Sumadhiya
17
443
2.7 Kalori ing Foods
2.7.1 Kalori ing Juice
105.00 kcal70.00 kcal
17
461
2.7.2 Kalori ing Jam
ora Sumadhiya165.00 kcal
49
420
2.7.3 Kalori ing Pie
ora Sumadhiya260.00 kcal
80
450
3 Ciri
3.1 Koleksi
woh wit, Tropical
Semono uga Sindhunata
3.2 Usum
awal mangsa panas, mangsa awal, pungkasan tiba, pungkasan spring
Summer
3.3 varieties
Rongrien, Chompu, Rapiah, Bingjai lan Lebak Bulus
Rovada, Stanza, Red Lake, Junifer lan Jonkheer van Tets
3.4 seedless Macem-macem
3.5 warna
3.6 nang werna
3.7 wangun
3.8 Tekstur
3.9 rasa
ora nguntungke, manis
ora nguntungke, tart
3.10 asal
3.11 mundak akeh ing
3.12 budidoyo
3.12.1 Koleksi lemah
Clay, loam
lembab, Inggih-lemes
3.12.2 PH lemah
3.12.3 Kahanan iklim
4 Facts
4.1 facts about
- Lengo dijupuk saka sawijining wiji digunakake kanggo nggawe Sabun lan lilin.
- 'Rambut' tegese wulu ing basa Melayu.
- Iku ndadekake topeng rambute paling.
- Bibit iku becik ditonton lan sehat banget.
- Versi albino saka currants abang dikenal minangka currants putih, sing kerep didol minangka woh beda.
- Red teh currant punika sulih sehat kanggo warung.
- Ana luwih saka 150 varieties saka currants abang.
4.2 Ing Minuman Beralkohol
4.2.1 Wine
4.2.2 Beer
4.2.3 roh
4.2.4 koktail
4.3 Produksi
4.3.1 Top Producer
4.3.2 Negara sing
Afrika, India, Indonesia, Malaysia, Philippines, Sri Lanka
Belgium, France, Jerman, Ireland, Italia, Walanda, Poland, Portugal, Scotland, Spanyol, Swedia, Inggris
4.3.3 Top Importir
4.3.4 Top Used
5 Jeneng èlmiah
5.1 Jeneng botani
Nephelium lappaceum
Ribes rubrum
5.2 sinonim
6 Klasifikasi
6.1 domain
6.2 Inggris
6.3 Subkingdom
Tracheobionta
Tracheobionta
6.4 Division
Tracheophyta
Magnoliophyta
6.5 kelas
Magnoliopsida
Magnoliopsida
6.6 subkelas
6.7 supaya
6.8 Family
Sapindaceae
Grossulariaceae
6.9 genus
6.10 spesies
6.11 Generic Group