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Coffee is lifestyle and enjoyment. For anyone who wants to learn a little more about their favorite drink, we’ve rounded up 10 fun facts about coffee.

Did you know?

When it comes to facts about coffee, pretty much everyone has something to contribute, because hardly any other drink has so many stories, myths and – facts – about it. We have picked out the 10 most exciting facts and don’t want to withhold them from you any longer:

1. Coffee was “discovered” by goats

You heard me right: according to legend, coffee was actually “discovered” by goats. In fact, it was a goatherd named Kaldi in 9th-century Ethiopia. He watches his goats and sees how the goats perk up after eating cherries from a coffee tree. So what could be more obvious for Kaldi than to taste the red cherries himself? Admittedly, the story was first written down in the 16th century, but it’s nice and somehow sounds believable.

2. Black Ivory Coffee – the most exclusive coffee in the world

For a long time, the famous Kopi Luwak, also known as cat coffee, was considered the most expensive and exclusive coffee in the world. The Kopi Luwak gets its special taste from the “manufacturing process”: It is created by giving the Indonesian civets coffee cherries to eat. These are digested by her and excreted again. The indigestible coffee beans are now selected from the legacies of the civets. The very complex manufacturing process makes the cat coffee extremely expensive.

3. Mild, light roast coffee beans contain more caffeine than dark beans

Contrary to popular belief, light, mild coffee roasts typically contain more caffeine than dark, hearty roasts. Why it is like that? The longer the coffee is roasted, the more caffeine is released from the bean under the heat. Basically, it’s like cooking with wine. The longer you let it simmer, the less alcohol you will later have in your food.

4. Espresso is not a bean

There is no special espresso bean. Espresso is just the name for a certain type of preparation. Dark roasted coffee beans are used and ground very finely. Hot water is then pressed through the ground coffee at high pressure. If you do it right, you get a concentrated coffee with a dense, brown crema. Due to the long roasting, espresso contains less caffeine than e.g. B. normal filter coffee.

5. Coffee is a cherry

That’s right – red cherries grow on coffee trees or bushes. The actual coffee bean is the seed inside the cherry. If the coffee bean wasn’t so desirable and flavorful, you might be able to buy the whole fruit of the coffee cherry in a fruit store, as it’s a delicious tart-sweet cherry that tastes a bit like honey, peach, and watermelon.

6. Coffee was forbidden

In the course of history, coffee has been temporarily banned several times in different cultures. The governor of Mecca closed all the coffee houses in 1511 because he saw them as places of moral decay. Only after a thirty-year dispute between the scholars was the ban lifted by the Sultan of Cairo. In 1675, the English King Charles II tried to ban coffee and coffee houses. He encounters great resistance from the population and triggers a rebellion, so that he ultimately cannot implement his plan. The Prussian King Frederick the Great finally banned the import of coffee in 1677. He feared that the rapidly growing coffee consumption at the time could displace traditional domestic products such as malt or barley. State propaganda tried to stigmatize coffee as a despicable fad and a superfluous luxury.

7. George Washington invented instant coffee

You read that right, but not the first American president, but his Anglo-Belgian namesake, George Constant Louis Washington, who invented instant coffee.
Washington, who emigrated to New York in 1897, was not the actual inventor, but he was the first to develop a process around 1908 to produce instant coffee on an industrial scale. He was commercially very successful. During World War I, the US Army bought the “G. Washington Coffee Refining Company” from their total production volume of instant coffee. This ensured that the soldiers at the front in Europe did not have to do without their “Cup of George”.
The Japanese-born scientist Satori Kato from Chicago is considered to be the inventor of the first instant coffee. However, he never succeeded in further developing his process, patented in 1901, into a commercially successful product.

8. There are over fifty different types of coffee

Normally we consumers only know two types of coffee: Arabica and Robusta, because only these are normally used for coffee production and together they represent practically 100% of the world market. In fact, over fifty different types of coffee are known. So, if you ever get the very rare opportunity to taste a coffee that isn’t made from the usual varieties, please do so!

9. Over 500 billion cups

Around half a trillion cups of coffee are drunk worldwide every year. With a world population of almost seven billion, that’s an unbelievable 71 cups for every citizen of the world – including small children!

Incidentally, the Finns are at the forefront when it comes to coffee consumption: Every Finn drinks 1305 cups a year of the 3.6 cups a day! In contrast, German coffee consumption is still moderate at just under two cups a day. However, coffee is also the most popular drink in Germany, ahead of beer and mineral water!

10. Second most traded commodity in the world

After oil, coffee is the most important commodity in the world. The coffee beans are grown in 80 countries around the world on a total area of around 11 million hectares. Around 25 million people work in the cultivation, processing or distribution of coffee. Around 55 million sacks of green coffee, each weighing 60 kilograms, are produced every year.

Puy lentils come from cultivation areas in France and are characterized by their green color and nutty taste. Here you can find out more about the nutritional values, use and sustainability of this special type of lentil.

Puy lenses are named after the French town of Le-Puy-en-Velay, which is in Auvergne. They grow in mountainous locations on volcanic soil. The Puy lentils name is protected and can only be given to lentils grown in specific communes around the city. In other regions of France they are simply called “green lentils”.

This simple name already indicates an optical specialty: With their green-black speckled pattern, Puy lentils are very eye-catching and can be easily distinguished from other varieties. When cooking, however, the color fades significantly.

Like other types of lentils, Puy lentils are nutritious and provide many minerals. You can use them in different dishes. We will introduce you to the lentil variety and also take a look at its sustainability.

Puy lentils and their nutritional values

100 grams of Puy lentils have about 286 calories. Like other legumes, they are very high in protein and contain a lot of fiber, but also a lot of carbohydrates. The respective information may vary from product to product. On average, the following nutritional values apply to 100 grams of uncooked Puy lentils:

Egg white: 25.7 g
Carbohydrates: 45.7 g
Fat: 1.43g
Fiber: 11.4 g
In addition, Puy lentils provide valuable minerals, especially iron (8.1 mg) and phosphorus (354 mg). 100 grams of the lentils can already cover a large part of the daily requirement of both minerals for adults.

Puy lenses: properties and uses

Puy lentils are characterized by a very intense nutty taste. They also retain a firm consistency after cooking and do not fall apart.

How to prepare Puy lentils:

You don’t need to soak Puy lentils before cooking them – just wash them thoroughly.
Then bring two to three times the amount of water to a boil in a saucepan, add the lentils and then turn the heat down to low.
Let the Puy lentils simmer for 20 to 30 minutes.
Due to its firm consistency, the green lentil variety is particularly suitable for lentil salads. But you can also use them in lentil soups or simply serve them as an accompaniment to various dishes. Spices that go well with Puy lentils include thyme, rosemary and bay leaves. As with other types of lentils, add salt or vinegar just before the end of cooking.

Are Puy lenses sustainable?

A special feature of the cultivation of Puy lentils is that (according to industry information) they traditionally do without fertilizers and even without irrigation. This not only makes them cheaper to grow, but also more resource-efficient.

Because Puy lentils can officially only be grown in Auvergne, they are basically imported goods. This means that they may cover longer transport routes than lenses from Germany and cause more CO2 emissions. Since Germany and France border each other, French lentils still have a significantly better ecological balance than those from more distant countries. Lentils often come from India, Turkey or the USA, for example.

However, as an alternative to “real” Puy lentils, you can also use green lentils from other sources. Occasionally, the variety is even grown in Germany, for example in Baden-Württemberg. Green lentils often lack the special speckle pattern of Puy lentils – but they have comparable properties in terms of taste and consistency.

You can also get other types of lentils from regional farmers: The main German growing areas for lentils are in the Swabian Alb and in Lower Bavaria. For lentil salad, you can use mountain lentils instead of green lentils, for example. They won’t be quite as al dente, but will still retain a stable texture if you don’t overcook them. For lentil soup, on the other hand, lentils are ideal, as they disintegrate more during preparation.

September 30th is the official day of Austrian beer

For this reason, we have compiled 10 facts from the beer country Austria. And since the beer that is so popular in Austria not only tastes great from the glass, but also from the plate, we also have the right recipes for cooking and baking with beer!

1. Regionality
Austria has 243 domestic breweries, 123 of which are pubs and house breweries.

2. Varieties
There are over 1000 different beers in Austria – the variety and variety of tastes are unique.

3. Brewery density
There is one brewery for every 37,000 inhabitants, which means that Austria has one of the highest concentrations of breweries in the world.

4. Total output
In 2016, the total output of beer was around 9.5 million hectoliters. That’s the equivalent of 1.9 billion jugs (0.5 liters)!

5. Brewing New Year’s Eve
Based on the historic Brausilvester, September 30th is the official day of Austrian beer.

6. Thirst for beer
On average, every Austrian drinks around 103.2 liters of beer a year. This puts us in second place behind the Czechs in terms of per capita consumption.

7. Nation’s Favorite
The most popular type of beer among Austrians is the Maerzen/Lager beer.

8. Beery knowledge
Austria, more precisely the Association of Breweries, was the first country to develop a certified three-stage training program for beer sommeliers.

9. Treasury

Austria’s brewers let the cash register ring. In 2016, beer flushed around €700 million into the domestic state coffers.

10. Natural product
Local raw materials are trumps! In 2016, around 180,000 tons of malting barley and around 480 tons of hops from Austrian agriculture were processed.

Delicious coffee gives many people a good start to the day. According to statistics, nine out of ten Germans are coffee drinkers. According to further statistics on coffee consumption in Germany, it turns out that an average of three cups of coffee are drunk every day in this country. Every German citizen consumes around 150 liters of coffee every year. Professional fully automatic coffee machines are often used for the preparation. Alternatively, many use filter coffee machines. Find out what is important to Germans when they enjoy coffee, how the corona pandemic is affecting coffee consumption in Germany and much more. Find out about the most important coffee facts and take a look over the rim of the cup. For the Tchibo coffee report no. 10 – Coffee in numbers In 2021, 5,000 people in Germany were asked about coffee consumption. You can also look forward to many fun coffee facts that you can use to make your colleagues smile during the next coffee break.

Coffee fact 1: Professional fully automatic coffee machines are overtaking the filter coffee machine

Across Germany, 81% of coffee drinkers often use a fully automatic machine. In contrast, the filter coffee machine is only used frequently by 60.4%. While 83.3% of Germans in the West often use fully automatic machines, only 76.4% do so in the East.

In contrast, 66.3% in the east often use a filter coffee machine, in the west only 59% and in the south only 55.1%.

Coffee fact 2: In Germany, coffee consumers associate warmth, love and tranquility with their favorite drink

Germans agree on what they associate with coffee. According to the statistics, over 93% of coffee consumers in Germany associate heat with it.

Closely followed by love, peace, joy, security, energy, pausing, home, time out and community. Almost a third of those surveyed prefer to enjoy coffee with their partner, while a full 30% prefer to drink their coffee alone. When asked which celebrity one would like to meet for a coffee, Angela Merkel and Günther Jauch won tied with 18.9% each.

Coffee fact 3: For most Germans, coffee means enjoyment

There are many reasons to drink coffee. For 44.9%, drinking coffee means enjoyment. According to the statistics, drinking coffee is a time-out for a third and only 4% consider it a vice.

Coffee fact 4: Coffee is the number one drink in Germany

Statistically, a German consumes an average of around 166 liters of coffee a year. He also only drinks 100 liters of beer and 140 liters of mineral water a year. The Germans prefer whole beans. The per capita sales of roasted coffee in Germany is 4.4 kg. In contrast, the per capita sales of instant coffee are only 0.9 kg.

Coffee fact 5: The corona pandemic has influenced coffee consumption in Germany

The coffee statistics show: since the pandemic, over 55% of Germans have attached more importance to the quality of their coffee. Over 32% try new coffee brands, different coffee variations or types of coffee for more variety. And over 30% of Germans stated that sustainability seals have become more important to them when making a purchase.

Coffee Fact 6: October 1st is International Coffee Day

The fact is: coffee is the most commonly consumed beverage in Germany. Reason enough to dedicate a day of honor to coffee. Coffee Day was established on September 29, 2006 (by the Germans, of course!). As a tribute to the popular hot drink, this day was celebrated on a purely national level in the early years.

Since 2015, International Coffee Day has been in existence, for which both days were combined on October 1st. On this date, coffee is promoted and celebrated as a drink every year. Events are now taking place all over the world. So coffee fans can take part in coffee seminars and learn interesting facts about coffee and its history. Some companies even organize factory tours and coffee tastings of all kinds of preparation.

Coffee Fact 7: The most expensive coffee in the world comes from Indonesia

800 to 1,200 euros per kilo – that’s what the most expensive coffee in the world costs. Kopi Luwak coffee is produced in Indonesia in a special way: the coffee beans are eaten by nocturnal civets, whose stomach enzymes break down the bitter substances in the beans.

After the civets excrete the beans, they are collected and then roasted. This production gives the coffee a characteristic, smooth taste. Gourmets around the world swear by this and pay the corresponding price for the Kopi Luwak.

Coffee Fact 8: The world’s first webcam filmed coffee

It all started when computer scientist Quentin Stafford Fraser at the Cambridge Computer Lab in 1991 just wanted to help his colleagues. They had to run down three floors for a cup of coffee and, to their disappointment, often found only an empty coffee pot.

In order to save himself the long and unnecessary journey to the coffee machine, he aimed a camera at the coffee machine. Three times a minute, a blurry, greyish image was projected onto the employees’ screens, revealing the coffee stand. A nice little invention for his colleagues, but a big one for computer technology.

Coffee Fact 9: Drinking coffee while petting cats in Asia

Cuddly house tigers and delicious coffee – what could be nicer? The cat café trend comes – how could it be otherwise – from Asia. The first cat café was opened in Taiwan in 1998. However, the trend became really famous in Japan.

Since many Japanese in big cities like Tokyo were not allowed to keep pets in their own small apartment, the cat cafes became a nice haven for lovers. A soothing cup of coffee and the familiar purr of the cats have also been shown to reduce stress among the Japanese.

Coffee Fact 10: Coffee apps really exist

What do you think of first thing in the morning? Is it the good old cup of coffee or now the smartphone? Why not combine both: With the help of coffee apps, you can now have the coffee brewed via app or even read from the coffee grounds.

Yeast is vegan despite the fact that yeast are many single-celled organisms. You can find out in our article what exactly yeast is and to what extent it can be combined with a vegan diet.

Bread, pizza and beer contain yeast. In the form of yeast extract, it is also found in some ready meals or in organic vegetable broth. Many of these foods are vegan, but not always: pizza, for example, is often not vegan. This is mostly due to the cheese and not the yeast. Because yeast is vegan, although microorganisms are actually behind it.

Yeast is vegan

Yeast is a unicellular microorganism that belongs to the sac fungi. Like other fungi, yeast does not have a central nervous system, so it cannot feel pain. Microorganisms also include bacteria and viruses. Yeast is therefore not assigned to the animal kingdom and is not a product from an animal food. Yeast is vegan.

To produce yeast, a yeast strain is propagated on a suitable medium, such as grain, sugar beet syrup or molasses. Sometimes yeast is also cultivated on whey, i.e. on a non-vegan nutrient medium. Nevertheless, the yeast cultures are vegan by definition. If you want to be absolutely sure that your yeast was also cultivated on vegan culture medium, you must contact the manufacturer in case of doubt. It does not have to be labeled how the yeasts are cultivated.

Yeast: organic quality is important

The Bavarian consumer advice center points out the differences between organic yeast and conventional yeast:

Organic yeasts are cultivated on natural raw materials such as grain, sugar beet syrup or molasses from certified organic farming. Sunflower oil is also added to prevent growth-inhibiting foam. It is therefore a completely natural food.
Conventional yeasts are often cultivated on molasses (a by-product of sugar production), inorganic nitrogen or phosphorus. Synthetic substances are used as defoaming agents, which then have to be rinsed out with plenty of water. Therefore, more water is used for the production of conventional yeast cultures than with organic yeast.
We therefore recommend that you buy organic yeast. This is better for health and the environment.

Use yeast: for baking and in medicine

There are many different types of yeast, but only a few are used in food production. The so-called baker’s yeast, also known as brewer’s yeast, is used most frequently.

In yeast dough, the yeast ensures that the dough rises and that the finished baked product is nice and airy at the end. The microorganisms feed on the sugar in the dough and convert it into alcohol and carbon dioxide. This fermentation process is also used to make beer, wine or vinegar.
In addition, yeast extract is obtained from yeast. Yeast extract is rich in the amino acid glutamic acid and is therefore used as a healthier alternative to glutamate to enhance the flavor of foods.
Yeast flakes can also be made by mixing yeast with flour and sea salt and then heat drying it. The spicy flakes are not only rich in healthy nutrients, but are also popular as a “cheese substitute” in vegan cuisine.
The yeast species Saccharomyces cerevisiae and Saccharomyces boulardii are also used medicinally. As probiotic medicinal substances, they are used for diarrhea and hair loss.

Cherimoya is a tree of the Annona genus, the Annonov family. Other names for this plant are chirimola, owl, the pearl of the Andes, chirmolia, and golden Peruvian apple. The name comes from two words of the Quechua language: chiri – “cold” and moya – “seed”. This name is explained by the tree’s endurance to weather conditions. It grows well in dry and cool areas.

  1. The homeland of the plant is the foothills of the Andes of Colombia, Bolivia, Peru, and Ecuador. In Peru, fruits have been known since the time of the Incas. Cherimoya is grown in Chile, Argentina, Brazil, Venezuela, Mexico, the Antilles, in cool regions of Central America, and even in the United States, in southern Florida and California.
  2. The trees are successfully cultivated in India, Australia, South Africa, Eritrea, Somalia, Portugal, Egypt, Italy, Algeria and Libya, the Philippines, Sri Lanka, and Hawaii. But the most significant crops are harvested in Portugal and Spain.
  3. The cherimoya tree grows up to 9 meters in height. Leaves are two-row, up to 15 cm long, and 9 cm wide.
  4. Flowers with short stalks, growing along the branches. The flower consists of 3 outer thick and fleshy petals, inside there are 3 small petals.
  5. The fruits are complex and consist of segments. Depending on the variety, the shape of the fruit can be conical or heart-like.
  6. The length of the fruit reaches 10-20 cm, the flesh is white and aromatic, fibrous-creamy texture. Each fruit contains about 20 large black seeds. The weight of one fruit is from 0.5 to 3 kg. Up to 200 fruits can be harvested from one tree.
  7. Cherimoya pulp tastes like banana, strawberry, pineapple, papaya, and mango with milk at the same time. Some varieties have a light cinnamon aroma.
  8. Cherimoya is often referred to as the ice cream tree because the pulp, especially when frozen, is very similar in consistency and taste to the fruity ice cream.
  9. The seeds of the fruit are very poisonous and cannot be eaten; to sleep well, it is enough to put a fresh cherry leaf in the pillowcase.
  10. The fruit is the national fruit of Chile.
  11. In the middle of the 19th century, Mark Twain called cherimoya the most delicious fruit in the world.
  12. In Chile, the pulp is frozen and served in waffle cups like ice cream.
  13. Outside of the growth of this fruit, its price is quite high.
  14. In some countries, one fruit will cost up to $ 50. Since they are heavy, they are often sold cut in half.

Tangelos are considered to be a type of tangerine and are noted for their juiciness and mildly sweet flavor. Tangelos (Citrus paradisi x Citrus reticulata) are hybrids of the tangerine and either the pomelo or the grapefruit. The first fruit hybrid was produced by Dr. Walter T. Swingle and Dr. Herbert J. Webber in 1911, and has been available in the market ever since.

  1. While it’s often erroneously believed to be genetically modified, the tangelo is actually a product of natural hybridization and does not require genetic manipulation for its production.
  2. Compared to oranges, tangerines are smaller in size and have a looser peel, which is easy to remove. These characteristics of tangerines make them an ideal snack.
  3. Tangelos are also widely known as the honeybell fruit, which is a hybrid fruit.
  4. They are a cross between the pomelo/grapefruit, and the mandarin orange.
  5. The Minneola variety is identified by its knob-like formation at the stem, and its deep orange color.
  6. Mandarin oranges are a cross between a tangerine and an orange.
  7. Tangerines have a deep orange color too, and a pebbly texture peel which is easy to remove.
  8. You can enjoy the fruit raw, cook it, add it to salads, etc.
  9. It is best eaten raw and is easy to peel. You can have the fruit or its juice during breakfast.
  10. Fresh and raw pieces can also be added to salads.
  11. You can use tangelos for recipes that require oranges for cooking but make sure you add them near the end of the cooking time so the fruits don’t break down.
  12. One of the most asked questions about this fruit is, “Do tangelos have seeds?” It’s interesting that unlike other citrus fruits, tangelos actually have little to no seeds. The amount of seeds largely depends on the environment where the trees thrive.
  13. Tangelo trees that are surrounded by other trees of their kind often produce fruits that have little to no seeds, while tangelo trees that are near tangerine or orange trees often contain small seeds.
  14. Aside from their sweet and zesty taste, another reason that you should consider eating tangelos is that they can offer you a handful of health benefits.  
  15. Tangelos, being the hybrid of the tangerine and pomelo/grapefruit, contain the nutritional benefits of both of these fruits.
  16. The tangelo fruit has been used in jams, marmalade, and cakes, and has also been included in salads and main dishes. Sliced segments of the fruit are also used as a decorative garnish, while its juice can provide a tangy twist to marinades and sauces. 
  17. Tangelos can also be used as a substitute for mandarin oranges, grapefruits, and even lemons.

Persimmon is an interesting berry and not everyone likes it. To date, the astringent effect that persimmon peel gives has practically disappeared due to crossing it with other fruits. Sweet, aromatic, and pleasant texture – persimmon is a vitamin and medicinal product. Here are some facts that reveal this orange berry from all sides:

  1. Translated from the Latin persimmon – food of the gods. It is also called winter cherry, the plum of the gods, Chinese peach, heart apple.
  1. Persimmons contain a lot of beta-carotene – its amount exceeds the amount of beta-carotene in pumpkin, tomatoes, peppers. This element is responsible for skin health and visual acuity. It is also useful for those who have a harmful nicotine addiction.
  2. Persimmons are considered healthier than apples due to their higher content of calcium, sodium, iron, and manganese. Persimmons also contain a lot of dietary fiber, which is useful for the stomach and remove toxins from the body.
  3. Persimmon helps in the fight against depression and autumn blues. It contains a lot of magnesium, which soothes and tunes a person to a positive, and fructose with glucose, which simply improves mood. Persimmon makes the day more enjoyable with its bright color!
  4. Persimmon satisfies hunger well while being a low-calorie product. This is used by athletes and all those who carefully monitor their weight.
  5. Ripe persimmons have hard and smooth skin, but so transparent that you can see the fibers and jelly-like pulp of the berry. The softer to the touch the persimmon, the tastier and riper it is.
  6. Persimmons are rich in vitamin C, and therefore will be an excellent assistant to you in the fight and prevention of seasonal colds. There are even recipes for rinsing and tinctures based on persimmon, but it is enough to just eat it.
  1. To get rid of the astringent effect of persimmon peel, you need to put it in the freezer for several hours. Or for several days in a plastic bag along with apples. Persimmon will ripen and lose its tasteless quality. Or just peel off the peel.
  2. Persimmons are not only used as a dessert, they are added to salads, baked goods, dried, and then eaten as candy. Persimmon adds spice and variety to the dish!
  3. Persimmons also contain a lot of potassium, which affects the work of the heart and blood vessels.

Although the sweet’s biography is only a few decades old, this unusual fruit has already gained a whole army of fans. True, for domestic consumers this selection product is still unusual, but many are already looking at it with interest when they see the green giant on store shelves.

Indeed, the dimensions of this representative of citrus crops are striking in their scale: the size of one fruit is equivalent to two large apples. But this miracle of selection amazes not only with its parameters. The exotic fruit has a rich composition, so it is good for human health. But since Sweetie is not familiar to the general public, it’s time to introduce him.

  1. Indeed, the main characteristic of the sweets is its sweetish pleasant taste. But this is not the only name for the fruit. The fruit is often called “pomelo” because it resembles its relative, the pomelo. American farmers call it in the Spanish manner – “oroblanco” or in literal translation – “white gold”.
  2. However, any name does not change the unique composition and beneficial properties of the tropical fruit, which was born thanks to the efforts of Israeli scientists. The breeders decided to cross a grapefruit and a pomelo, and as a result, they got a hybrid in which all the best qualities of the “parents” were combined. The exact date of the experiment has not been established, but the fact that Israeli scientists in 1984 applied for a patent to the University of California is a known fact.
  3. True, the Americans decided to use the novelty for their own commercial purposes. They began to study the Israeli product in their own laboratories. Then very quickly, enterprising farmers took over the initiative and began to grow the Israeli hybrid. All these events affected the fate of oroblanco, and many lovers of citrus fruits still believe that the birthplace of this unusual fruit is America, not Israel.
  4. Since sweetie is a direct descendant of white grapefruit and pomelo, its basic characteristics are largely the same as those of these two citrus fruits. As a product of selection, Oroblanko surpasses its parents in some respects.
  5. Besides, Oroblanko contains more enzymes that can break down fats than pomelo. Although pomelo also has such abilities, given the more pleasant taste of the selected fruit, nutritionists recommend that it be included in the nutritional diet of sick and losing weight people.
  6. To this list of benefits, it is worth adding a large percentage of essential oils. There are especially many of these useful components in the peel of the fruit. Even with a short contact with the fruit, traces of fat that are difficult to wash off remain on the hands.
  7. The chemical composition of the citrus hybrid is a well-balanced formula of a huge number of nutrients. In total, this set includes several dozen components that the human body needs.
  8. The energy value of tropical fruit is in the range of 50-60 kcal, which is considered an excellent indicator for inclusion in the diet of obese people. But those who do not experience serious problems in this matter, but simply want to improve their body shape, can also supplement the menu with light meals with the participation of this low-calorie product.
  9. To date, the Sweetie is well studied. At the beginning of this century, the famous researcher Shela Gorinstein conducted clinical tests on 72 patients with high levels of harmful cholesterol. All volunteers were divided into three groups. For a whole month, the first group was given daily 100 ml of fresh fruit juice, the second – 200 ml. Participants of the third group did not receive juice at all.
  10. The results of the experiment showed that in the patients who took the largest amount of juice, the content of proteins in the blood, which are involved in the formation of blood clots, decreased. Therefore, tropical fruit juice is quite suitable as a prophylactic agent for the prevention of various cardiovascular pathologies.
  11. Fruit peel oil is an excellent anti-cellulite and anti-stress agent. And a bath with sweetie peel will instantly relieve fatigue and charge you with vital energy.
  12. The anti-cancer property will help prevent the development of oncology, and if a man drinks half a glass of fresh polite juice every day, such a diet will benefit the heart and cleanse blood vessels from cholesterol. After all, it has long been proven that the male part of the population is more susceptible to cardiovascular pathologies than women.
  13. Since sweetie promotes the active removal of toxic products from the body, it must be consumed by people employed in hazardous industries, as well as by those who live in regions with an unfavorable environmental situation.

Japanese quince (Chaenomeles) is a shrub that is most often used as an ornamental plant (it has unusually bright orange-red flowers). However, its fruits are edible and very healthy.

  1. Chaenomeles is the fruit of a Japanese or flowering quince. The shape is a ball with an upper part protruding like a mushroom cap.
  2. Sizes – from 4 to 15 cm in diameter, in the center are small elongated seeds of brown or black color.
  3. Peel – thin, smooth, light green, yellow, orange, peach, brown blotches are allowed, pulp – dense, light yellow, greenish, white, juicy; taste – tart, slightly astringent, sourish.
  4. The more ripe the fruit, the higher the calorie content due to the increased sugar content. However, the nutritional value does not change significantly.
  5. The pulp contains a large number of pectins – these substances have antioxidant and antitoxic effects. When it enters the human digestive tract, they form a gel that envelops harmful compounds, which are subsequently removed naturally.
  6. They are especially appreciated for their high content of vitamin C. That is why Chaenomeles is also called a northern lemon.
  7. Chinese healers recommend activating the vital energy of qi by eating ripe quince. To do this, thin slices are coated with honey and dissolve in the mouth during meditation. The healing effect is used not only in philosophical movements.
  8. Improves bowel function, protects its mucous membrane from the aggressive effects of gastric juice and bile acids. Increases the speed of peristalsis, restores the balance of intestinal microflora, increases appetite, and helps to get rid of intoxication.
  9. Possesses immunomodulatory and immuno-strengthening properties, during the season of epidemics prevents complications if they are still sick. Increases the overall resistance of the body.
  10. Stimulates the work of the hematopoietic system, increasing blood clotting. Normalizes the function of internal organs – liver and spleen. Stabilizes the pulse rhythm.
  11. Chaenomeles can be used as an external agent to prevent purulent-inflammatory processes and accelerate epithelialization with long-lasting non-healing scratches.
  12. The beneficial properties of Chaenomeles depend on ripeness. The longer the quince ripens on the tree, the more active the bio-properties.

13. Of course, quince can be used to make jam or jam; in general, it is also suitable for making competes.
Or you can freeze it (after cutting it into pieces) in order to take it out in winter and brew it in a thermos (like a rosehip).