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Cili Fruit
Cili Fruit
Possibly the next Superfruit, the scientific name of Cili is Rosa Roxburghii, and is found only in some of the high mountain ranges of Mainland China. Cili fruit has an astringent yet smooth, sweet and sour taste. It is widely used as a natural fruit, juice. The ripe fruit is yellow but some of them remain greenish even when ripe.
The seed of Cili fruit is a good source of Vitamin E, it can be ground into a powder and mixed with flour or added to other foods as a supplement. The natural fruit contains 2585mg of Vitamin C per 100g fruit, which is 1.5 times higher than Acerola, or 60 times more than orange. Further, the Vitamin P (BIO-Flavonoids) content is 5981-12895mg per 100g fruit, about 100-300 times more than the content in vegetables, and 10-100 times more than that of other fruit.
The Amino Acids essential to the body in Cili inlcude: Aspargine, Serine, Valine, Histidine, Arginine, Tryptophane, Methionine, Methylamino, Glutamine, Proline, Glycine, Alanine, Tyrocine, Cystine,etc. Other trace elements include Calcium, Phosphorus, Iron, Magnesium, Copper, Magnesium Potassium and Natrium.
Cili Fruit contains high Superoxide Dismutase (SOD) activity, a strong antioxidant.
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