Benefit of Durian

Benefit of Durian

Durian is a tropical plant that originated from Southeast Asia, as well as the name of the fruit can be eaten.

The name is taken from the skin of fruit typical of the hard and sharp grooved so as to resemble thorns. Variant names are also popular is the durian. Sundanese people call kadu.

Durian plants originated from the forests of Malaysia, Sumatra, and Borneo in the form of wild plants. Is spreading westward to Thailand, Burma, India and Pakistan. The fruits are well known in Southeast Asia since the 7th century AD

Another name of this fruit is durian (Java, Gayo), duriang (Manado), dulian (Toraja), rulen (East Seram). These plants, including families Bombaceae kapok tree-kapukan countryman. What is commonly called the fruit of plants of the genus (genus) Durio, Indonesia, Lahia, Boschia and Coelostegia.

Plants with this name is not a single species but a group of plants of the genus (genus) Durio. The scientific name is a commercial durian Durio zibethinus. Other types that can be eaten and are sometimes found in the local market in Southeast Asia includes D. kutejensis (lai), D. oxleyanus, D. graveolens (types of turtles or kekura), and D. dulcis (lahong).

Durian fruit colors vary from yellowish green, and has the form of longitude to the round. Fibrous fruit skin and the surface was filled with sharp angles ("thorn"). Fruit issued a strong and distinctive smell. Part edible fruit is yellowish-coated seeds, which protect the seeds.

Kinds of varieties of durian fruit, among others: breadfruit (Central Java), Petruk (Central Java), sitokong (Betawi), simas (Bogor), Sunan (Jepara), Otong (Thailand), Kani (Thailand), sidodol (South Kalimantan), sijapang (Betawi) and sihijau (South Kalimantan).

Durian especially those maintained for its fruit, which is generally eaten (arilus or coated seeds) in a fresh condition. Aril is generally sweet and very nutritious because they contain lots of carbohydrates, fats, proteins, and minerals. Traditionally, ordinary fruit preserved by cooking with sugar into dodol (lempok), or memfermentasikannya become tempoyak. Furthermore, this sour taste tempoyak the ordinary into dishes such as sambal tempoyak materials, or to a mixture of cooking fish.

Durian was often processed into mixtures of traditional cakes, such as gelamai or porridge. Sometimes sticky rice mixed into rice dishes (rice) with coconut milk. In today's world, this fruit (or flavor) used to be mixed in candy, ice cream, milk, and various other beverages.

The seeds can be eaten as a snack after a boiled or baked, or mixed in durian compote. Raw seeds are poisonous and can not be eaten because it contains fatty acids siklopropena. The seeds contain about 27% amylose. Leaf buds, petals, and young fruit can be cooked as a vegetable.

Durian root used to cure fever. The leaves, mixed with jeringau, used to treat infections of the nails. The fruit to treat skin rash on the skin (scab) and hard bowel movements (constipation). Fruit skin was burned and the ashes used in potions to smooth menstruation. Ash ash and water immersion can be used as a mixture of traditional dyes.

Each 100 g of coated seeds containing 67 g of water, 28.3 g carbohydrates, 2.5 g fat, 2.5 g protein, 1.4 g fiber; and having a value of 520 kJ of energy. Durian also contains vitamin B1, vitamin B2, and vitamin C, as well as potassium, calcium and phosphorus.
source : anneahira.com