Lasoda, scientifically known as Cordia myxa or Cordia dichotoma, is an ancient and valuable fruit, often overlooked in modern diets. Despite its traditional use, especially in pickle form, its comprehensive nutritional value is not widely known. This article delves into the specific nutrients found in lasoda, from macronutrients to vital minerals and health-boosting phytochemicals, to shed light on why this humble fruit is a powerhouse of wellness.
The Core Macronutrients of Lasoda
Lasoda's nutritional profile includes a solid foundation of macronutrients that are essential for energy and bodily functions. Studies conducted on the fruit, both raw and dried, provide insight into these components.
Carbohydrates: A Source of Energy
Carbohydrates are the primary source of energy in the body, and lasoda is a good provider, particularly in its dried form. A study found that dried lasoda fruits contain a high concentration of carbohydrates, making them an excellent source of quick energy. The fruit's sugary, sticky pulp when ripe also contributes to its carbohydrate content, offering a sweet taste and satisfying texture.
Protein and Fat Content
While not a major protein source, lasoda does contribute a notable amount of protein, especially when dried. The fat content is relatively low, consistent with most fruits, making it a healthy addition to a diet without adding excessive calories. For example, dried fruit analysis shows protein content significantly increases as moisture is removed.
High in Dietary Fiber
Perhaps one of lasoda's most significant nutritional contributions is its high dietary fiber content. This is particularly evident in the crude fiber levels of the dried fruit, which are notably high and beneficial for digestive health. The mucilaginous (sticky) pulp of the ripe fruit further aids digestion and can help relieve issues like constipation.
Essential Minerals and Vitamins
Beyond the basic macronutrients, lasoda offers a rich array of essential minerals that support various bodily functions.
- Calcium and Phosphorus: These two minerals are crucial for bone health and are present in lasoda fruit. A 2016 report noted specific calcium and phosphorus levels in the fruit's pulp. Their presence supports bone density and overall skeletal health.
- Iron: The fruit is a good source of iron, a mineral vital for producing red blood cells and preventing anemia. For individuals with low iron levels, incorporating lasoda into their diet could be beneficial.
- Vitamin C: Lasoda is known to be rich in Vitamin C, a powerful antioxidant that boosts the immune system. The vitamin C content is highest in fresh, raw fruit, but even dried forms retain a beneficial amount.
The Power of Phytochemicals and Antioxidants
Lasoda's true strength lies in its rich profile of bioactive compounds and antioxidants, which are responsible for many of its traditional medicinal uses.
- Tannins: These compounds have antioxidant and antimicrobial properties.
- Flavonoids: A class of antioxidants known for their anti-inflammatory effects.
- Phenolic Acids: These compounds contribute to the fruit's antioxidant potential.
- Saponins: Found in the fruit, saponins have various health-promoting properties.
- Terpenes: These organic compounds contribute to the plant's overall therapeutic potential.
Comparing Lasoda's Nutritional Profile
Comparing the nutritional values of lasoda at different stages of maturity and processing can highlight its versatility. A 2019 study compared nutrient content in raw, ripe, and dried lasoda fruits.
| Nutrient (per 100g) | Raw Lasoda Fruit | Dried Lasoda Fruit |
|---|---|---|
| Carbohydrates | 2.81g | 60.42g |
| Protein | 1.97g | 11.63g |
| Fat | 1.62g | 2.05g |
| Crude Fiber | 1.83g | 5.72g |
| Moisture | 88.21% | 11.40% |
Note: The values for dried fruit are significantly higher due to the removal of moisture, concentrating the nutrient content.
Incorporating Lasoda into a Healthy Diet
Lasoda can be incorporated into a diet in several ways, from traditional pickles to more modern applications. The immature, green fruits are often used for making pickles, which are known to aid digestion. The ripe, sticky fruit can be eaten raw as a sweet snack. Its high mucilage content makes it a natural demulcent, soothing digestive issues and sore throats. The fruit's rich antioxidant profile, bolstered by its phytochemicals, makes it a valuable food for boosting immunity and overall well-being. For further reading on the fruit's medicinal properties, you can consult research like the one published on ResearchGate examining its nutraceutical attributes.
Conclusion
Lasoda's nutrient profile reveals a fruit that is far more than just a local delicacy. With its balanced mix of carbohydrates, protein, and healthy fats, along with its high fiber content, it provides substantial nutritional value. The presence of key minerals like calcium, phosphorus, and iron, and a strong antioxidant presence from compounds like flavonoids and phenolic acids, solidifies its status as a highly beneficial food source. As more attention is given to underutilized, native fruits, lasoda is a perfect example of a food that deserves to be rediscovered for its immense health-promoting properties.
