1 Wuku
1.1 Kesehatan keuntungan
Guwarsa sistem imun, Guwarsa kesehatan ambegan, Nyegah kanker, sepindah pencernaan, perawatan tumpukan
Nyegah kanker, care Heart, perawatan watu ginjel, rejuvenation kulit, Perawatan saka penyakit Alzheimer
1.1.1 Wuku Umum
Ono ing Ngapikake fungsi syaraf, Nglindhungi marang parasit lan Cacing, relieves pain
Guwarsa sistem imun, sepindah pencernaan, Mbenakake sesanti mripat
1.2 Wuku kulit
keuntungan Anti-tuwa, Brightens lan madhangi corek, kulit Exfoliates, kulit hidrasi, Perawatan saka panggonan peteng
keuntungan Anti-tuwa, nyuda kisut, rejuvenation kulit
1.3 Wuku Rambut
Ngalangi rambute mundhut
nglindhungi rambute
1.4 alergi
1.4.1 Gejala alergi
loro weteng, AMBEGAN kangelan, Pening, eczema, pingsan, hives, gatel, rame Nasal, Dadi gedhe saka pasuryan, Tingling sensasi ing tutuk, mutahke
NA
1.5 sisih efek
Nyuda tingkat gula getih, Ngindhuksi asam medhune, reaksi alergi, waos bosok, Bisa mbentuk gallstones
Nyuda tingkat gula getih
1.6 Recommeded kanggo
1.6.1 Women ngandhut
1.6.2 Women lactating
1.7 Wektu paling apik kanggo mangan
Bebarengan karo meal, Minangka cemilan ing afternoon pungkasan, Ora nganggo ing wayah wengi lan sadurunge amben, Strictly supaya weteng kosong
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)
2 Nutrition
2.1 Bantu Size
2.2 karbohidrat
2.2.2 serat
2.2.4 Sugar
2.3 protein
2.3.2 Protein kanggo milai rasio
2.5 vitamins
2.5.1 Vitamin A (retinol)
2.5.3 Vitamin B1 (thiamin)
2.5.4 Vitamin B2 (riboflavin)
2.6.2 Vitamin B3 (niacin)
2.7.1 Vitamin B5 (pantothenic asam)
3.2.1 Vitamin B6 (Pyridoxin)
3.3.1 Vitamin B9 (folic asam)
3.4.1 Vitamin C (Ascorbic asam)
3.5.1 Vitamin E (Tocopherole)
3.5.2 Vitamin K (Phyllochinone)
3.6.1 Lycopene
3.7.3 lutein + zeaxanthin
3.7.4 kolin
4.6 lemak
5.4 Minerals
5.4.2 kalium
628.00 mg139.00 mg
42
840
7.11.1 Iron
7.11.2 sodium
7.11.3 calcium
7.11.4 Magnesium
7.11.5 seng
7.11.6 fosfor
7.11.7 Manganese
7.11.8 tembaga
7.11.9 selenium
7.12 Asam lemak
7.12.1 3s Omega
7.12.2 6s Omega
7.13 Sterol
7.13.1 Phytosterol
0.00 mgora Sumadhiya
0
87
7.14 Kadar banyu
7.15 Ash
8 Kalori
8.1 Bantu Size
8.2 Kalori ing woh Fresh karo Peel
ora Sumadhiya50.00 kcal
15
299
8.3 Kalori ing Fresh woh tanpa Peel
239.00 kcalora Sumadhiya
12
354
8.4 Kalori ing Frozen Formulir
187.00 kcalora Sumadhiya
0
187
8.5 Kalori ing Formulir Dried
128.00 kcalora Sumadhiya
32
747
8.6 Kalori ing Formulir Canned
ora Sumadhiyaora Sumadhiya
17
443
8.7 Kalori ing Foods
8.7.1 Kalori ing Juice
28.00 kcal40.00 kcal
17
461
8.7.2 Kalori ing Jam
254.00 kcal250.00 kcal
49
420
8.7.3 Kalori ing Pie
239.00 kcal300.00 kcal
80
450
9 Ciri
9.1 Koleksi
Tropical
Semono uga Sindhunata
9.2 Usum
spring, Summer
spring, Summer
9.3 varieties
PKM 1, Urigam, Hasanur, Tumkur prathisthan, DTS 1 lan Yogeshwari
Thorn lan Thornless
9.4 seedless Macem-macem
9.5 warna
Brown, Reddish-coklat
Black, Purple, purplish ireng
9.6 nang werna
9.7 wangun
9.8 Tekstur
9.9 rasa
9.10 asal
9.11 mundak akeh ing
9.12 budidoyo
9.12.1 Koleksi lemah
loam, Sandy, Sandy loam, Inggih-lemes
NA
9.12.2 PH lemah
9.12.3 Kahanan iklim
Lembab kanggo garing, Banyu udan, Anget kanggo iklim panas
NA
10 Facts
10.1 facts about
- Tamarind digunakake kanggo nyegah ambu ora enak awak.
- anak Afrika nggunakake wiji lunak ing game.
- Ora kasus keracunan lunak utawa alergi kacarita ampe tanggal.
10.2 Ing Minuman Beralkohol
10.2.1 Wine
10.2.2 Beer
10.2.3 roh
10.2.4 koktail
10.3 Produksi
10.3.1 Top Producer
10.3.2 Negara sing
Afrika, Australia, Brazil, China, Mexico, Nigeria, Sudan, Taiwan
NA
10.3.3 Top Importir
Amerika Serikat saka Amerika
China
10.3.4 Top Used
11 Jeneng èlmiah
11.1 Jeneng botani
Tamarindus indica
Rubus ursinus x idaeus
11.2 sinonim
12 Klasifikasi
12.1 domain
12.2 Inggris
12.3 Subkingdom
Tracheobionta
Tracheobionta
12.4 Division
Magnoliophyta
Magnoliophyta
12.5 kelas
12.6 subkelas
12.7 supaya
12.8 Family
12.9 genus
12.10 spesies
Tamarindus indica
R. ursinus x idaeus
12.11 Generic Group