Many benefits from sa fruit
Fruit sauces are rich in vitamins, minerals, carbon hydrate, protein and amino acid content higher than soybeans.
Sa millet, Latin name is Artocarpus altilis. This fruit has a green shell, lumpy skin, and fruit-like flesh, which can be used as part of a main meal or dessert. The millet used to be the main ingredient in Jamaican meals.
As reported by New Scientist, millet is widely consumed throughout the Pacific Islands. This fruit is growing more popular than rice, wheat and corn.
Fruit sauces can be processed into many delicious and nutritious dishes.(Photo: The Health)
A pod of 3kg can provide enough carbohydrates for a meal of 5 people. This fruit can be ground into flour or used as a cake or crispy served as dessert and salty food. The millet is rich in vitamins, minerals, carbohydrates and proteins. The content of amino acids in this fruit is higher than that of soybeans.
Dr. Diane Ragone, working at Hawaii National Tropical Botanical Garden (NTBG), has successfully researched the method of planting and applying millet since 1980. She also surveyed hundreds of such varieties from 34 countries. family in the world.
Accordingly, Dr. Zerega encourages families to plant at least one millet. She said: ' Traditionally in Polynesia, you will plant a sorghum when you give birth to a child because the fruit of this tree will ensure the food of the child for life.'
The sorghum does not need much care, especially thriving in tropical regions like Vietnam. Today, experts are studying to find the best plants, suitable to the environment, climate and tastes of people in each region, especially those that lack food security. In addition, they continue to look for fruits that have high yield and high protein content.
In fact, some types of millet in the eastern Pacific are very few. Scientists are trying to use tissue culture to create more types of sa fruit.
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