Quince is a woody plant that produces edible and very healthy fruits. The latter are yellow and covered with light down. Even in antiquity, quince was valued for its medicinal properties and composition rich in useful substances.
Quince taste and nutritional value
Ripe fruits of this plant have a unique sweet and sour taste and leave behind a slightly astringent but pleasant aftertaste. In appearance, quince resembles large apples, but much harder than them. Despite this, ripe fruit is always juicy.
Quince is common in Central Asia, the Caucasus, Moldova and the Crimea. It also grows in the Kuban and central Russia.
Quince fruits contain a large amount of water, a little fiber and carbohydrates, very little fat and protein. But it is rich in vitamins, among which there are A, B1, B2, PP, as well as ascorbic acid and beta-carotene.
Quince also contains a lot of iron - 100 g of the product contains 30 g of iron, which a person needs for strong immunity, normal physical and mental development. In addition to this element, the fruits contain potassium, copper, phosphorus, calcium, pectin compounds, saturated and organic acids.
The energy value of this fruit is 48 kcal per 100 g, so it can be safely included in the menu for those who adhere to a low-calorie diet.
Useful properties of quince
The valuable properties of quince have long been used by traditional healers in the treatment of various diseases. So, the fruits of this plant, possessing astringent properties, perfectly help with disorders of the gastrointestinal tract, in particular, with diarrhea. It is recommended to use this fruit also as a therapeutic and prophylactic agent for pancreatitis, sclerosis, anemia and hypertension. Quince should also be added to your diet for people suffering from diseases of the cardiovascular system and anemia.
The large amount of antioxidants contained in this fruit help cleanse the body of harmful substances and contribute to its rejuvenation. And the antiviral properties of quince make it an indispensable tool in the fight against colds. In addition, quince has diuretic, antiemetic and antiseptic properties.
Eating quince
First of all, it is useful to eat quince fruits fresh - in this form they completely retain all vitamins and nutrients. Fresh quince can also be added to fruit or vegetable salads - its original flavor will add extra piquancy to the dish.
To feast on quince in winter and spring, you can make compotes and jam from it. In this form, it has a slightly different, but no less interesting taste. You can also make delicious and beautiful marmalade from quince.
To lower the pressure, it is necessary to drink a decoction from the fruits of this woody plant. To prepare it, you need to pour 20 g of dry quince with a glass of boiling water, let it brew for a while and take 1 tbsp. spoon 4 times a day.
