Sangam Agro Foods is a young, dynamic & fast-growing organization with its major business interests in the Frozen Vegetables Domestic and Exports of various Processed Agro Foods from India. The company is directed by teamwork-oriented management.. Read More
Custard apple is a delicious, pleasantly fragrant fruit in the Annona family. The fruit is popular for its sweet and slightly tangy, creamy textured flesh. It is also known as bullock's heart in the English speaking countries. Botanically, custard is a "multiple-fruit" wherein the fruit is developed from the merger of several individual flowers (ovaries) into a large fruit mass (infructescence). The custard apple plant is a large shrub belonging to the Annonaceae family. It is native to the tropical rainforests of Central America and naturalized in many parts of the world, spreading along the tropical stretches, from South America to Africa and Asia. Custard apple is a globular, round to heart-shaped fruit with polygonal indentations on its surface. Many cultivars exist, and depending upon the variety there can be green, brown, yellow, maroon fruits. Custard apple features tough, outer skin. Inside, individual arils consist of cream-white sheath enveloping single, glossy, deep brown color seeds. The flesh just underneath its surface has a granular texture. Skin and seeds are inedible and discarded. Its flavor described as a reminiscence of mangosteen, sweet and pleasantly tangy, melts inside the mouth. Custard apple is smaller in size than cherimoya (A. cherimola), Pond apple (A. glabra) and soursop (A. muricata) but a bit larger than sugar apple (A. squamosa). Oftentimes, Sugar apple is termed interchangeably to custard apple. Health benefits of custard apple Custard apple has relatively more calories than cherimoya. 100 g of the fruit carries 101 calories against 56 calories of cherimoya. The major portion of the calorie comes from simple carbohydrates. It, however, contain no saturated fats or cholesterol. As in other Annona family fruits, custards also contain several polyphenolic antioxidants. Among them, the most prominent are Annonaceous acetogenins . Acetogenin compounds such as asimicin and annonacin are potent cytotoxins. These compounds have been found to have anti-cancer, anti-malarial and de-worming properties. Custards compose of more vitamin-C (19.2 mg/100 g) than that of in cherimoya. Sugar-apples, however, carry the highest (36.3 mg/100 g) amount of this vitamin among all the Annona fruits. Vitamin-C is a powerful natural antioxidant. Consumption of fruits rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body. Custard apple is a modest source of B-complex vitamins, especially vitamin B-6 (pyridoxine, 17% per 100 g)). Pyridoxine helps keep up GABA neurochemical in the brain. High GABA levels in the blood help calm down nervous irritability, tension, and headache ailments. Custards contain minerals such as calcium, copper, magnesium, iron (9% of RDI per 100 g) and manganese. Additionally, they compose more potassium (382 mg per 100 g) than cherimoya (287 mg per 100 g).
Green peas are one of the most nutritious leguminous vegetables rich in health promoting phytonutrients, minerals, vitamins and antioxidants. Fresh, tender peas are relatively low in calories in comparison to beans, and cowpeas. 100 g of green peas carry just 81 calories and no cholesterol. Nonetheless, they are good sources of protein, vitamins, and soluble as well as insoluble fiber. Fresh pea pods are excellent sources of folic acid. 100 g provides 65 µg or 16% of recommended daily levels of folates. Folates are one of the B-complex vitamins required for DNA synthesis inside the cell. Studies suggest that adequate folate-rich foods when given to expectant mothers would help prevent neural tube defects in their newborn babies. Fresh green peas are healthy sources of ascorbic acid (vitamin-C). 100 g of fresh pods carry 40 mg or 67% of daily requirement of vitamin-C. Vitamin-C is a powerful natural water-soluble antioxidant. Vegetables rich in this vitamin would help the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body. Peas contain phytosterols, especially ß-sitosterol. Studies suggest that vegetables like legumes, fruits, and cereals rich in plant sterols help lower cholesterol levels inside the human body. Garden peas are also good in vitamin-K. 100 g of fresh seeds contain about 24.8 µg or about 21% of daily requirement of vitamin K-1 (phylloquinone). Vitamin-K has been found to have a potential role in bone mass building function (mineralization) through the promotion of osteoblastic activity inside the bone cells. It also has an established role in the cure of Alzheimer's disease patients by limiting neuronal damage in the brain. Fresh green peas also carry adequate amounts of antioxidants flavonoids such as carotenes, lutein, and zeaxanthin as well as vitamin-A (provide 765 IU or 25.5% of RDA per 100 g). Vitamin-A is an essential nutrient required for maintaining healthy membranes, skin, and eyesight. Additionally, consumption of natural fruits/vegetables rich in flavonoids helps to protect from lung and oral cavity cancers. In addition to folates, peas are also good in many other essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are a rich source of many minerals such as calcium, iron, copper, zinc, and manganese.
Khoa is a dairy product widely used in the cuisine of the Indian Subcontinent , encompassing India , Nepal , Bangladesh and Pakistan . It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta Khoa is used in various types of sweets: Pedha(penda in Gujarati) is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added. Gulab jamun, also a round ball sweet made from khoya and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular Indian sweet. Barfi(or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoya and slow cooked until the moisture evaporates sufficiently to give the consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or diamond shapes. Gujia, a sweet dumpling stuffed with khoa. Halwa is essentially a fudge made by adding khoa to give a dairy-like taste and texture and as a thickening agent
Guava is another tropical fruit rich in high-profile nutrients. With its unique flavor, taste, and health-promoting qualities, the fruit easily fits into the category of new functional foods, often labeled as “super-fruits.” It is an evergreen, tropical shrub or small low-growing tree probably originated in the central Americas. Guavas actually thrive well under both humid and dry climates and can tolerate brief periods of cold spells, but can only withstand a few degrees of frost. Its adaptability to ranging environments makes it a favorite commercial crop in some tropical areas. Botanically, this wonderful fruit belongs to the family of Myrtaceae, of the genus: Psidium . Scientific name: Psidium guajava. Health benefits of guava fruit Guava is low in calories and fats but carry several vital vitamins, minerals, and antioxidant polyphenolic and flavonoid compounds that play a pivotal role in the prevention of cancers, aging, infections, etc. The fruit is a very rich source of soluble dietary fiber (5.4 g per 100 g of fruit, about 14% of DRA), which makes it a good bulk laxative. The fiber content helps protect the colon mucosa by decreasing exposure time to toxins as well as binding to cancer-causing chemicals in the colon. Guava-fruit is an excellent source of antioxidant vitamin-C . 100 g fresh fruit provides 228 mg of this vitamin, more than three times the required DRI (daily-recommended intake). Flesh just underneath its thick outer rind composes exceptionally higher levels of vitamin-C than its inner creamy pulp. Scientific studies suggest that regular consumption of fruits rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge cancer causing harmful free radicals from the body. Further, it is essential for collagen synthesis within the body. Collagen is one of the chief structural protein in the human body necessary for maintaining the integrity of blood vessels, skin, organs, and bones. The fruit is a very good source of Vitamin-A, and flavonoids like beta-carotene, lycopene , lutein and cryptoxanthin. The compounds are known to have antioxidant properties and therefore essential for optimum health. Further, is also critical to maintaining healthy mucosa and skin. Consumption of natural fruits rich in carotene is known to protect from lung and oral cavity cancers. 100 g of pink guava fruit provides 5204 µg of lycopene , nearly twice the amount than in tomatoes. (100 g tomato contains 2573 µg of lycopene). Studies suggest that lycopene in pink guavas prevents skin damage from UV rays and offer protection from prostate cancer. Fresh fruit is a very rich source of potassium. It contains more potassium than other fruits like banana weight per weight. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Further, the fruit is also a moderate source of B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), vitamin E and K, as well as minerals like magnesium, copper, and manganese. The human body uses manganese as a co-factor for the antioxidant enzyme, superoxide dismutase . Copper required for the production of red blood cells.
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