Jengkol benefits for health

If you are a fan of traditional food, surely you know the object that is round flat, thin brown skin, odorless and consumed a lot of people. The object is Jengkol. Jengkol or Jering or Pithecollobium Jiringa or Pithecollobium Labatum is typical of plants in the Southeast Asia region, including those popular in Malaysia, Thailand and Indonesia, especially in West Java who consumed 100 tons a day.

Jengkol plants a tree that can reach 10-26 feet tall. The fruit is a pod-shaped flattened and convoluted. Old fruit color violet. After the old, the fruit pods form a convex and in places that contain seeds increased its size. Each pod can contain 5-7 seeds. Ari seeds thin-skinned and glossy brown.

Jengkol will create a furor when cooking and after processing by the digestion, which is causing the smell that he said no odor. The cause of the smell was actually the amino acids contained in the seeds jengkol. Amino acids were dominated by amino acids containing sulfur element (when degraded or fragmented into smaller components, amino acids that will produce the various components of flavor that is very bad, because the influence of sulfur. One of the gases formed by elements that are H2S gas is known to be very smelly.

Odor generated from jengkol it's actually quite disturbing, especially for others who did not share a meal. If the meal, despite the smell, at least have enjoyed the delights jengkol. But for others who did not share, but just miss the smell, would feel very disturbed. Especially with the release of urine. If this jengkol eaters pee in the toilet and rinse less than perfect, then the toilet will smell bad and disturbing the peace of others.

When digested jengkol will leave a substance called jengkolat acid (jencolid acid) are dumped into the kidneys. This is where the effects are often feared by the people, namely jengkoleun or jengkolan. Jengkolan jengkolat occurs when acids that are difficult to dissolve in water eventually settles in the kidneys, forming solid crystals can result in difficult to dispose of urine. If our blood pH neutral, acid jengkolat safe, but if you tend to be acidic (pH less than 7) jengkolat acid forming insoluble crystals.

Jengkolan risk is not dependent on the amount consumed jengkol, but depending on the vulnerability of a person's body. Susceptible people, eating less jengkol alone can cause jengkolan. What affects a person's susceptibility to acid jengkolat unclear, but presumably due to genetic and environmental factors.

Behind the odor generated jengkol, it contained useful benefits for health. According to various studies have shown that jengkol also rich in carbohydrates, protein, vitamin A, vitamin B, vitamin C, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins.

Especially for the content of vitamin C contained 80 mg in 100 grams of seed jengkol, while the figure the recommended dietary allowance is 75 mg per day for adult women and 90 mg for adult men.

In addition, Jengkol a good source of protein, which is 23.3 g per 100 g of material. Protein levels far exceeding the tempeh which is known as a source of vegetable protein, which is only 18.3 g per 100 g. Protein needs of each individual course is different. In addition to helping the growth and maintenance, the protein also functions to build enzymes, hormones, and immunity of the body. Therefore, the protein substance often called the builder.

For iron, Jengkol containing 4.7 g per 100 g. Iron deficiency can cause anemia. The symptoms of people suffering from iron deficiency anemia are fatigue, weakness, pale and less passionate, headaches and irritability, inability to concentrate, and susceptible to infection. Patients with chronic anemia showed shape like a spoon and brittle nails, cracked at the corners of the mouth, tongue, difficulty in swallowing.Adolescents, pregnant women, nursing mothers, adults, and vegetarians are most at risk for iron deficiency. In the body, iron partially located within the red blood cells as heme, a pigment that contains iron core of an atom.

Jengkol also very good for bone health because of the high content of calcium, which is 140 mg / 100 g. The role of calcium in general can be divided into two, namely helping the formation of bones and teeth, and regulate biological processes in the body.The need is greatest calcium during the growth period, but in adulthood is highly recommended adequate intake for maintaining bone health. The recommended calcium intake for adults is 800 mg per day.

The content of phosphorus in jengkol (166.7 mg/100 g) is also very important for the formation of bones and teeth, as well as for energy storage and expenditure. Thus, in fact many of the benefits gained from eating jengkol and this is just an input only, not a doctrine that requires you to believe and follow in order to consume jengkol, but you just know that there are benefits behind this smelly vegetable pods.

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