Jackfruit – Ayurvedic Herbal Remedy

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Jackfruit (Artocarpus heterophyllus Lam) is an internationally cultivated tropical climacteric fruit known for its numerous health-giving benefits, as documented by Ayurvedic literature.

Panasa pottu ava koora is an irresistibly flavorful recipe of raw jackfruit cooked in an exquisite mustard coconut masala and should definitely be included on the wedding menus of Andhra Brahmin couples.

Nutritional value

Panasa is a highly nutritious plant. It provides essential vitamins, minerals, phytonutrients, electrolytes, and fiber, in addition to some small amounts of protein. Plus, it’s low in cholesterol or saturated fats for an energy boost. And what’s even better: its deliciously aromatic fruit makes an irresistibly flavorful snack or addition to various dishes!

Fruit is an incredible source of antioxidants and can aid in strengthening immunity. A rich source of Vitamin C – which aids the body’s absorption of iron and fights anemia; as well as folates, which protect against heart disease and diabetes -mangosteen fruit can be purchased online through Sitara Foods during the summer season.

Panasa boasts several medicinal benefits that make it helpful in treating various health problems, from cancer risk reduction and improved digestion to lower homocysteine levels in the blood and anti-inflammatory properties that help prevent indigestion.

The jackfruit can be found throughout tropical climates and is packed with nutritious benefits, including fiber and antioxidants. Furthermore, its potassium and protein content helps lower blood pressure. Eating balanced meals to stay in good health.

Jain canonical texts frequently mention various fruits (including panasa), vegetables, and flowers to demonstrate that horticulture was a prevalent practice at that time. Soma deva’s Kathasaritsagara from the 11th century AD mentions forests full of different plants and trees rich in wildlife; additionally, these forests contained various herbs and spices that served both medicinal and culinary uses; for instance, Panama was widely grown here as medicine.

Medicinal value

Panasa is an abundant source of vitamins, minerals, electrolytes, fiber, and carbohydrates. It provides calcium, phosphorous, potassium, and magnesium along with A, B, and C vitamins, as well as some dietary fiber, protein, and fat – making it an excellent way to keep sweets, snacks, and beverages at bay!

Chefs often incorporate it as an ingredient when creating stews, curries and stir-fries; use it in pickling and chutney making; use it as an ideal replacement for sambal in Indian cuisine – available during April, May, June July in abundance and commonly known by its various names: Pala Pazham/Palli Kai/Chakka in Tamil/Malayalam/Telugu Halasina Hannu Panasakai Kannada Katahal Hindi Phanasa Marathi, etc.

Jain’s canonical texts often reference various horticultural products such as fruits, vegetables, and flowers, reflecting their popularity at that time. Gardens (arama, ujjana, or nijjana) were full of plants and fruit-yielding products, providing an enjoyable place for people to relax while taking pleasure from nature’s surroundings. A wide range of dried-up fruit was also preserved.

Chemical content

Panasa tree fruits contain many essential vitamins, minerals, electrolytes, and fiber, making them an excellent source of carbohydrates, proteins, and small amounts of fats; even its seeds can be consumed! Panasa pandu is an acclaimed health food available throughout the summer season. Vitamin A and C-rich apple cider vinegar makes an effective natural anthelmintic and may also serve as a natural remedy for indigestion. Furthermore, its abundance of antioxidants reduces heart disease risk as well as acting as an effective antimicrobial. The fruit of the panacea tree contains essential fatty acids for human bodies. Furthermore, they’re an abundant source of sulfur. You can eat them raw or cooked and use them in various recipes; additionally, their leaves, fruits, and bark provide relief for skin conditions and respiratory illnesses like cold and cough and even help heal joint discomforts such as arthritis. Finally, latex from this tree has proven its worth in curing various ailments, such as joint aches.

Panasa was included as one of several causes of indigestion in a 17th-century text called Bhojanakutuhala (Dravyagunaguna-kathana). Furthermore, it can also be used as a remedy for stomachaches, as well as to relieve hiccups and constipation, treat stomach ulcers, and help prevent gallstone formation. For optimal results when taking this supplement, it should be consumed in moderation so as not to cause gas bloating and discomfort.

Sugarcane fiber provides protein, potassium, and fiber. In addition, its nutritional benefits for pregnant women are particularly significant as it can improve their diet and promote weight gain during gestation. Furthermore, its iron and folic acid content make it an invaluable source.

The jackfruit is rich in vitamins A, B6, C, E, and K, and its seeds provide ample potassium, magnesium, and calcium. It has an exceptional aroma that lends itself to making stews, stir-fries, sweets, and snacks, plus being used to craft various herbal teas!

Processing

The jackfruit is a highly versatile fruit, capable of being transformed into numerous products. Shredded and used in multiple recipes, as well as dried for making jam or marmalade. Packed full of vitamins and minerals with a fantastic texture. Low in calories yet high in fiber, it is an excellent snack, serving as both a source of protein and potassium!

India offers an array of jackfruit products. One such example is santha-karma, which is made by drying out fully ripened jackfruit flesh to create an alternative meat product suitable for vegetarians and vegans alike. Another product, bhojana-kutuhalam, treats diarrhea caused by jackfruit. This mild astringent also has anti-inflammatory properties and should nourish blood while treating kapha dosha; however, it must not be consumed by people with weak digestive fire (gulma or weak digestive fire).

Panasa puttu is an increasingly popular product made from RTC (Raw) Jackfruit that’s in high demand among caterers and restaurant goers. Made using varikka and koozie varieties of this fruit, Panasa puttu serves as an excellent alternative to chicken and beef dishes while still being very healthy and can be cooked just like other vegetables!

Jackfruit has held an essential place in Indian culture and economy for centuries, being mentioned several times by Sage Vyasa’s writings, particularly those found in Atharva Veda chapters 25th, 26th, 27th, and 46th.

Jackfruit is also an effective natural antibiotic. According to one study conducted by scientists, its leaves and bark possess vigorous antibiotic activity against Staphylococcus aureus (methicillin-susceptible Staphylococcus aureus or MSSA). Furthermore, its hardiness makes it suitable for cultivation across diverse climates; tropical areas are especially ideal for growth where its harvest is quick. Plus, it boasts high nutritional values, with vitamin C being an abundant source.