Tag: nutritional value

Goodness In Seeds 馃攰

Goodness In Seeds 馃攰

Goodness in seeds

Seeds and Nutrition in Jam and Preserves

Quite often people ask if LunaGrown Jam’s contain the seeds or skins of the fruits used. The answer is always Yes, whenever possible.

Realizing that some need to avoid seeds due to diverticulitis, and others may have ill fitting dentures which can be troublesome. To these folks we offer a variety which does not contain seeds such as Apple, Mango or other stone fruit varieties.

LunaGrown utilizes聽the seeds and the skins as part of the cooking process. This helps to retain nutritional聽value and keep our jam high in natural fiber. Both are important for a healthy diet.

From our perspective, seedless raspberry jam is nothing more than jelly.

rasp

Apple:The skins of apples are a good source of vitamin A but are extremely high vitamin C. As much as 50% of the vitamin C in the fruit can be found in the skin. The skin also contains fiber, antioxidants, and quercetin, a flavonoid that is purported to have anti-inflammatory properties. Apple seeds, on the other hand, contain amygdalin, a molecule which produces cyanide once ingested.

Apricot: Apricot skins are good sources of vitamin C and beta-carotene.Their seeds, though, are similar in properties to apples.

Blackberry: Blackberry seeds are good sources of omega-3 oils, protein, fiber, and antioxidants.

Blueberry:聽Blueberry skins may well be the most valuable聽nutrient the fruit has to offer. The pigments in blueberries are powerful聽antioxidants. They have been determined to be a much-heralded chemical warrior against heart disease and also cancer.聽Blueberries actually have the highest antioxidant capacity because of their large anthocyanin concentration.

Cherry: Consumption of cherries including the skin has proven to be effective against chronic, painful episodes of gout, arthritis, fibromyalgia (painful muscle condition) and sports injuries.

Kiwi:聽 Kiwi seeds have always generally been considered edible. They are great sources of vitamin E and omega-3 fatty acids. The skin contains flavonoids and insoluble fiber.

Lemon: Lemon peels are edible but non-organic ones are often waxed prior to shipping to protect the fruit from bruising. Just underneath the peel is the pith which is white in color. The pith is extremely high in vitamin C and contains vitamin B6 and fiber, too. Trace amounts of salicylic acid (the main ingredient in aspirin) are found in lemon seeds.

Lime: The lime is similar to lemon in terms of the nutritive properties of its peel and seeds.

Orange: 聽Only trace amounts of anti-fungal properties and vitamin B-17, a cancer fighter, have been discovered in orange seeds. There is, however, as much vitamin C in its pith as the rest of the fruit, as well as fiber, pectin, bioflavonoids, and antioxidants.

Peach: The peach pit contains amygdalin, just as apples do. It’s probably best to avoid it. The skin, though, is very nutritious, containing vitamins A and C, as well as antioxidants.

Pear: There are numerous pear varieties in the United States.聽 The seeds in this pear have similar properties to the apple seed. The skin is a good source of vitamin C and chlorogenic acid, an important antioxidant.

Pineapple:聽 The healthiest part of a pineapple is its core which is loaded with bromelain, an enzyme which acts as a natural anti-inflammatory. Vitamin C, fiber, manganese, and copper can all be found in the core as well. Pineapple skin is also nutritious, containing vitamin C and bromelain.

Plum: Plum skins contain fiber, vitamin C, beta-carotene, and antioxidants. The seed or pit, however, contains the same properties as apple seeds.

Raspberry:聽The antioxidants in raspberry seeds may lower levels of cholesterol to promote the health of blood vessels and reduce the risk of coronary artery disease.

Strawberry
:聽 Strawberry “seeds” are actually tiny fruits, themselves, and are fairly good sources of fiber.

heart blackberry
LunaGrown Blackberry Jam
Blackberry mint Jam
Pectin The Wonder Nutrient

Pectin The Wonder Nutrient

Pectin in jam

Pectin The Wonder Nutrient

Pectin is abundantly contained in apples and citrus fruits. It can be used to produce jams and jelly.

Few people have attached great importance to this nutrient. This is because it聽plays a tiny role in nourishing the human body. According to medical research, it聽is known to slow the activity of enzymes that break down starches and sugar. The absorption of carbohydrates and sugars is slowed because of pectin’s fiber content; this helps prevent blood sugar spikes, which cause glucose intolerance, weight gain, and diabetes

Pectin聽can also lower the levels of cholesterol and improve the intestinal viscidity in our bodies. The improved viscidity can decrease the cholesterol of bile and food, which can further lower the cholesterol in our bodies. What’s more, it聽can effectively clean our body tissues. This is because pectin contains high fibers. The experts have already proved that the absorption of high fibers can help us decrease the chances of getting colon cancer and gastric cancer.

Pectin can be used to produce jams and jelly. During the production process, it聽is mainly employed to keep jelly and jam solid.

Many fruits contain pectin. Take apple as an example. An apple usually contains 1% to 1.5% of the nutrient. The medical research has found that irritable bowel syndrome can be effectively alleviated if the patients eat apples moderately every day.

In our daily life, we can also eat apples frequently to keep ourselves healthy. At present, many people like to store fruits in their refrigerators so as to keep the fruits fresh. Before we put the fruits in the refrigerators, we should add pectin powder to protect the freshness and nutrition of fruits.

Pectin may help promote healthy cholesterol levels, according to a study published in the “European Journal of Clinical Nutrition” Livestrong

Nowadays, pectin can even be used to produce bread. Extracted from the dried skin of oranges, it聽can effectively increase the volume of bread, enhance the absorption to water and increase the weight of the dough. At the same time, it can improve the freshness, softness, and stability of the dough. In addition, it can also prolong the quality guarantee period of bread.

Many factors can affect the quality guarantee period. The most important factor is the crystallization of starch. The addition of pectin can adjust the softness of bread to prolong the quality guarantee period. It聽can also be used to produce towelettes for babies to protect their skin, woundplasts for normal people to accelerate the recovery of wounds and cosmetics for women to resist radiation caused by ultraviolet rays. It is also added into ink to prevent sedimentation.

black plum
Fresh Peaches