The maracuja plant, the scientific name Passiflora Edulis, belongs to the Passifloraceae family and is a climbing plant originating in the tropical regions; the fruit of the maracuja has an oval shape of dark color and contains a soft, yellowish pulp inside.
The Maracuja is a plum-pruned fruit of a beautiful violet color. The edible part is made up of seeds kept together by a juicy jelly with an unmistakable scent, has a sweet taste. The shell is hard and brilliant. The fruit contains a gelatinous pulp yellow in color with a handful of black edible seeds.
The passion fruit consists predominantly of water (73%) along with proteins, fats, ashes, dietary fibers, carbohydrates and sugars; There are also discrete amounts of mineral salts such as potassium, magnesium, sodium, phosphorus, calcium, iron, zinc and selenium. In this fruit there are also good vitamins, especially those of group C, A, B2 and B3, K, J together with betacarotene. Maracuja, due to the presence of beta-carotene and bioflavonoids, possesses antioxidant and anti-inflammatory properties; its intake protects the skin from atmospheric agents and fights free radicals. It also contains a high percentage of Omega 6, an essential fatty acid (not produced by the human body) that, along with omega 3, plays an important role in human health.
It prefers sunny or semi-shaded areas, resistant to drought. Being a subtropical plant can not withstand winter gels.
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