Capulin: description, useful properties and contraindications
Capulin (lat. Prunus salicifolia) is a small deciduous tree of the Plum kind, belonging to the family Rosaceae. Height reaches 15 meters.
Native plants considered to be Guatemala and Mexico. It is cultivated in many countries in Central America and in Peru, Ecuador, Bolivia and Colombia. In mountainous areas it occurs at altitudes up to 2500 meters above sea level. Grows only in the tropical and subtropical belt, withstands light frosts.
Biological description capulina
Capulina leaves oval-lanceolate, glossy, dark green, darker at the top than the bottom, length 6 to 18 see
Has white flowers, gathered in racemes. Therefore, during the flowering trees are very similar to the cherry, especially as the scent of flowers exactly the same. Tourists from Europe often take capulin blooming for the cherry.
The plant is quite undemanding and grows rapidly and begins to bear fruit already in the second year after seed germination. For this reason it is very quickly spread in countries where it can grow and bear fruit.
Description fruit capulina
Known for its fruit spherical shape and a diameter of 1-2 cm (as of grapes ), the color from red to black. The fruits are covered with smooth, thin skin nezhnoye. Flesh pale green, juicy, sour-sweet taste, slightly astringent. Inside contains one large seed.
Seeds of some berries bitter taste due to high content of amygdalin is toxic substances, disintegrating in the water with the release of hydrocyanic acid, so eating them should not be used.
Among the local population of Central America is a very popular dessert of capulina. For its preparation take the berries, pour their milk, and then add the vanilla and cinnamon.
In the refrigerator fruit can be stored for up to 7-9 days.
Capulina nutritional value (per 100 g)
The energy value of the fruit – 28 kcal
Protein 1.55 g
Fat – 0.13 g
Carbohydrates – 4 g
Useful properties of capulina
Fruits contain large amounts of potassium, calcium, phosphorus and iron, and b vitamins (thiamine, Riboflavin, nicotinic acid) and vitamin C .
The fruit can be eaten fresh or stewed. Of them cooked jam, jams, syrups, creams, squeeze the juice. From them prepare alcoholic drinks by fermentation. In medicine the flowers are used capulina, a decoction of which is a good remedy of headaches. The syrup from the berries is used even with shortness of breath and diseases of the upper respiratory tract.
The best way to extract useful properties from capulina – eat the fruit fresh. Thus, you can save contained in fruits vitamins, but also feed the body with mineral elements, especially calcium, which in cauline abound. The fact is that during heat treatment the calcium becomes insoluble, and therefore non-digestible forms, and then, as they say, in horse feed.
Capulin widely used in folk medicine of the countries in which it naturally grows. It uses all parts of the plant.
Medical importance as the leaves of the plant, the decoction of which is used as an antipyretic, strengthen and anti-inflammatory agent. He finds internal and external use.
Infusion of leaves is prescribed as a sedative (soothing) remedy for colic, neuralgia and as an antispasmodic.
From the bark to prepare a decoction or infusion that has an antiseptic effect and is very good for conjunctivitis and other infectious diseases.
Inflorescence capulina contain substances that have analgesic effects. Therefore they are also preparing decoctions and infusions are used to relieve headache and sore throat angina, pharyngitis, laryngitis, etc.
But especially prized the wood of this plant. Its sapwood is yellow with touches of red creates beautiful texture. Closer to the heart wood red-brown, very hard, strong and durable, therefore widely used for furniture, turnery and joinery production. From old roots make decorative items, Smoking pipes, gifts, etc.
In the old days the bark capulina was used in the production of vegetable fibres, on the basis of which was made of rope and burlap.
Contraindications to the use capulina
Is not installed. Possible allergic reactions due to individual intolerance.
The seeds of the plant contain amygdalin, which when split it forms hydrocyanic acid, so they can eat impossible.