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Caigua: properties, benefits, contraindications, plant cultivation, recipes and all useful information.
It is well known in tropical climate areas and in the hottest places in the world. Therecaiguait is a herbaceous species cultivated for its edible fruits that can be used in many recipes.
There Caigua, botanically known as Cyclanthera pedata, has no certain origins: according to many scholars it could be a plant native to Peru but there are no certainties. Although there are no certainties, today the plant is traditionally grown in Colombia, Boliva and in most of the nations of Central America. It is also popular in northeastern Indian locations such as Nepal and Bhutan.
Of thecaiguathe fruits are consumed, harvested before ripening and cooked preparations, in salads or with preserves in oil and vinegar. Not only the fruit, the young shoots and the youngest leaves of this plant are also consumed, inserted in soups, omelettes or salads.
The cultivation of the Caigua
With the cultivation of the caigua, to have good yields, it will be necessary to choose a very sunny place and a fertile soil. If you buy caigua seeds, know that the plant germinates with temperatures around 16 - 20 degrees. Germination times are between two and six weeks, although sometimes it takes up to 8 weeks.
Caigua, properties and benefits
The ripe fruit is known for its beneficial properties: it is rich in phytochemicals, among many we mention galacturonic acid, lipoproteins and other micronutrients essential for the proper functioning of the body.
Thebeneficial propertiesof the caiguahave also been confirmed by theMinistry of Healththat since 9 July 2012, with Decree 9 on the Discipline of the use of herbal substances and preparations in food supplements, reports thecaiguaand in addition, with the update of January 16, 2013, Annex 1, it allows you to insert its extracts in food supplements. On the market, food supplements are not uncommon available in capsule or tablet form.
Among the various market proposals we point out the Caigua supplements in 100% natural capsules offered on Amazon at a price of about 13 euros. We chose this product because it is additive-free and made with untreated parts of the plant. Regardless of your choice, make sure you always buy supplements that are safe and as natural as possible… indeed, it would be even better to consume the fresh plant.
Therecaiguait can be consumed with severalrecipes. The beneficial properties of this plant are many and are recorded on:
- Circulatory system.
The plant, in fact, tends to regulate blood pressure.
- Metabolism and hypercholesterolemia.
The plant manages to improve the metabolism of carbohydrates and cholesterol. It is recommended for those with high cholesterol problems.
- Digestive system.
The plant improves digestive function and protects the intestine.
- Mucous membranes.
The plant exerts a beneficial and nourishing effect on the mucous membranes.
- Water retention.
The plant helps drain away excess body fluids.
- Urinary system.
The plant improves the functionality of the urinary tract.
The consumption of the plant does not present anycollateral effect, the only onecontraindicationis dictated out of concern: thecaiguait would seem not recommended for pregnant women. Even if none were foundcontraindicationor adverse reaction, the consumption of caigua-based supplements are not recommended during breastfeeding and pregnancy.
This vegetable is very popular with vegans and vegetarians as it is rich in B vitamins. In particular Vitamin B6 (Pyridoxine), Vitamin B2 (Riboflavin) and Vitamin B12 (Cobalamin). Interesting to know for those who want to lose weight: vitamin B12 plays an actionactivatingmetabolism by promoting the consumption of fat.
Caigua, recipes and advice
Ripe fruits are eaten cooked: they are emptied of seeds and can be added to soups and broths or baked stuffed with cheeses or meats, according to personal tastes. Unripe fruits are consumed like cucumbers while shoots and small leaves can be added to salads.