Tamarind

Tamarind It was sour that Jawa

(Tamarindus indica, Linn.

)

The synonym:

The family: Leguminosae

The analysis: the Tamarind (tamarindus indica) was a cultivar of the tropical area and including fruitful plants peas.

His tree trunk that was hard enough to be able to grow became big and his leaves were shady.

His tree trunk that was hard enough to be able to grow became big and his leaves were shady.

The tamarind leaves long stem, around 17 cm and even fins.

His flower was yellow reddish and his peas were brown with the typical feeling of acid.

Inside peas apart from being gotten skin that wrapped meat, also was gotten the seed totalled 2 - 5 that have the shape of thin and flat with the colour of chocolate rather blackness.

The Lokal name: Tamarind (England), Tamarinier (France),; the Tamarind (Indonesia), Celangi, Tangkal acid (Sunda); acid (Java);

The That in treated llness: Asthma, Inserted Breaker cough, fever. Reumatik,stomach ache, morbili; the Allergy, the thrush The wound,just, the ulcer Wound, eczema,the Swelling was stung by the centipede/the bee, the snake Bite could, Hair fell;

The composition: the CONTENT of CHEMISTRY: tamarind peas contained the chemical compound including acid appel, the citric acid, wine acid, acid tartrat, acid suksinat, pectin and sugar invert.

The tamarind that was cooked in the tree among them contained the value calorie as big as 239 cal per 100 gram, protein 2,8 gram per 100 gram, fat 0,6 gram per 100 gram, the carbohydrate 62,5 gram per 100 gram, calcium 74 milligram per 100 gram, phosphorus 113 milligram per 100 gram, iron 0,6 milligram per 100 gram, vitamin A 30 THE per 100 gram, vitamins B1 0,34 milligram per 100 gram, vitamin C 2 milligram per 100 gram.

His seed skin contained phlobatannnin and his seed contained albuminoid as well as the senior officer.