Melinjo ( Gnetum gnemon )

Gnetum Gnemon

Melinjo ( Gnetum gnemon ) is native to Indonesia,Topical Asia, Melanesia and West Pasific. The color of the skin is deep red color when ripe,  green when the fruit young, then becomes yellow before turning to red. It is widely used in Indonesian cuisine. In Indonesia the young seeds are used for sayur asem (sour vegetables soup) and also, ground into flour and deep-fried as crackers (emping, a type of cracker). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes, the leaves are also commonly used for vegetables dishes.

Common names include melinjo or belinjo (Indonesian), bago (Malay, Tagalog), muling (Acehnese) peesae (Pattani Malay), dae (Kwara'ae), phakmiang (Thai) and bét, rau bép, rau danh or gắm (Vietnamese). They are sometimes called padi oats or paddy oats.

Characteristic of the tree:

Melinjo is a tropical plant, can grow well on various types of soil, though less fertile. Melinjo can grow to a height of 1200 m above sea level but the maximum output is achieved when grow on location that height no more than 400 m above sea level.

Young Fruit

Melinjo trees are hardwood trees and can grow up to a height of approximately 15m. Melinjo trees are hardwood trees and can grow up to a height of approximately 15m. Woody round, and has a flat surface (laevis), gray-colored bark. Branching tree is simpodial and the root of Gnetum Gnemon tree classified to the taproot (radix Primaria), the roots digging deep into the ground.

Leaves of Gnetum gnemon is a single leaf, consisting of the petiole (petiolus) and the leaf blade (lamina). The leaf blade shape is oblongus, while leaf tips is acuminatus, leaf margins integer, and pinnate leaves (penninervis). Leaves position is opposite (folia opposita) without stipules.

Dioecus unisex flowers, found on grains in dichasium branching. Located on the armpit leaves (axillary), there brachtea on each bouquet. Male flowers consist of stamens, which is topped with a line of sterile ovulum. Female flowers are in a bouquet grain, with the partially fertile ovulum, wrapped by a fleshy perigonium.

The Fruit:

The seeds are not encased by the meat, but only wrapped outer skin, the outer skin color is green when young, becomes yellow when old and change to red when the seed is ripe. There is still a shell that protects the seeds fruit seeds, the seed shell old ivory when young and become brown when ripe, seed shells is harder (horn skin) but  thinner than the outer skin, the shape of the fruit is oval.

Nutritional value per 100 g (3.5 oz)
Calcium (mg)	163
Calories (cal)	66
Carbohydrate (g)	13.3
Fat (g)	0.7
Iron (mg)	2.8
Phosphorus (mg)	75
Protein (g)	5
Vitamin A (S.I)	1000
Vitamin B1 (mg)	0.1
Vitamin C (mg)	100
Water (g)	80
Source: Directorate of Nutrition - Department of Health of the Republic of Indonesia

Use of Melinjo:
Fruit Melinjo cannot be used just after harvest. Need additional process to enjoy Melinjo. However Melinjo is one of the raw materials for various types of cuisine are very popular in Indonesia.

Emping Melinjo.

Emping Melinjo

Emping is one savory dish that is very popular and has a high economic value. Emping is a kind of cracker made ​​from Melinjo, both made ​​by flour first, as well as directly to the ground after roasting it first.

Melinjo rind consists of two parts, the outer shell tends to soft, but the inside skin is hard. Good Emping made from high quality of Melinjo. 

 
Emping Melinjo, are actually krispy chips made from one hundred percent Melinjo fruit. Emping ready to be enjoyed after being fried, can be enjoyed as a snack, or additional food for varieties of Indonesia culinary, like Soto or Bakso.

On a state visit to Indonesia in 2010, one of the dishes served at the banquet in honor of the state presented President Barack Obama is Emping, Emping are supposedly one of his childhood favorite snack.

Sayur Asem (Tamarind Vegetable Soup) 

Sayur Asem

Sayur Asem is a very popular culinary folk in Indonesia. One of the main ingredients of Sayur Asem is Melinjo, young leaves Melinjo trees and mixed with corn, beans, peanuts, and a wide variety of other vegetables. Sayur Asem is a kind of soup using tamarind main seasoning, onion, garlic, brown sugar, and salt. The taste of Sayur Asem is sweet, sour, and slightly spicy, as in; certain areas of green chili are part of the kind of culinary. 

Of course, this dish is a food that is rich in vitamins and organic. There are various variations of this Sayur Asem dish, but Melinjo fruit and Melinjo leaves are ingredients that must be present in all variations of this dish.

Economic Value

In Indonesia and several countries in Southeast Asia, melinjo is used from the leaves, pulp to the skin of the fruit as a delicious and important food ingredient.

Melinjo fruit skin contains energy in the form of calories, protein, fat, carbohydrates, calcium, iron, phosphorus, vitamins A, B1 and C. In every 100mg of melinjo fruit skin there are 111 kcal of energy, 4.5 grams of protein, 1.1 grams fat, 20.7 grams of fat, 117 mg of calcium, 179 mg of phosphorus, 2.6 mg of iron, 0 IU of vitamin, 0.07 mg of Vitamin B1 and 7 mg of vitamin C. 

This content of the skin of Melinjo of course very useful for the health and fitness of the human body. While the melinjo fruit flesh and leaves contain Vitamin C and high oxidant essential ingredients.

The demand for fresh melinjo fruit, both young and ripe, is very high every day. Not to mention the food products made from it. So that melinjo tree farming is part of agricultural investment which has high economic prospects.

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Gnetophyta
•                   Class: Gnetopsida
•                       Order: Gnetales
•                           Family: Gnetaceae
•                               Genus: Gnetum
•                                   Species: Gnetum gnemon

Read Also: Jengkol, Jering or Dogfruit (Archidendron pauciflo).

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Jengkol, Jering or Dogfruit (Archidendron pauciflorum)

Dogfruit

Jering or Jengkol or Dogfruit (Archidendron pauciflorum, synonyms: A. jiringa, Pithecellobium jiringa, and P. lobatum) is a typical plant in the Southeast Asian region. Seeds are popular in Malaysia, Thailand, and Indonesia as a food ingredient. Jengkol including the tribe of legumes (Fabaceae). The fruit is a pod, flattened shape convoluted form a spiral, dark violet color. Epidermis thin-skinned fruit seeds with shiny brown color. Jengkol can cause odor in urine after consumed. 

Jengkol known to prevent diabetes and is a diuretic and good for heart health. Jengkol plants also have the ability to absorb high groundwater, making it useful in water conservation.

One thing that "strange" is that although Jengkol when consumed will cause performance problems: bad breath, the smell of urine and body odor, but Jengkol in Indonesia and Malaysia including one of the very popular fruit and has a high economic value.

Characteristics of the tree:

Jengkol tree (Jering) can reach 10-26 meters, classified hardwood, and wood-skinned gray-brown. Jengkol is a typical plant of Southeast Asia, upright, rounded woody, and sleek.

This tropical plant has a fruit which is actually a seed, or the pods of the actual fruit. Each pod contained approximately 5-7 pieces. Jengkol trees can be grown from seed or by grafting. Jengkol plants grown by seeds or seedlings will begin to bear fruit when it is five years old or more. If Jengkol tree growing through the graft, the fruiting period will be much shorter. The leaves are green, elongated oval-shaped with a slightly pointed tip, lighter-colored veins. Has a taproot, and able to withstand large amounts of ground water.

You must read: Petai or Bitter Bean

One other characteristic of this tree is the tops of the leaves in the form of young leaves have a purple red color. The leaf color will turn greenish when old.  Generally grows wild, leafy tree, so that it fits into the tree shade.

The Fruit:

Jengkol including the tribe of legumes (Fabaceae), the form of  fruit is a pod and flat, twist and spiral-shaped, the outer skin is black, thick and hard enough, when young the color of the epidermis is pale yellow near to ivory and turn brown when old.  Meat that actually is a fruit seed, bright yellow like the color of ivory. Jengkol fruit is usually eaten raw when young, or consumed a variety of dishes for the old . The more old fruit, the more pungent smell. Flesh (seeds) will be hardened when old, so it requires special handling before consumption.

Behind the odor problem, this fruit is contained useful benefits for health.  According to various studies  noted that Jengkol also rich in carbohydrates, protein, vitamin A, vitamin C, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins.

Nutritional composition per 100 grams:
Substance Nutrition Levels : Energy (kcal) 133, Protein (g) 23.3, Carbohydrates (g) 20.7, Vitamin A (SI) 240, Vitamin B (mg) 0.7, Vitamin C (mg) 80, Phosphorus (mg) 166.7, Calcium (mg) 140, Iron (mg) 4.7, Water (g) 49.5.

However, noted also that Jengkol contains a substance named Jengkolat Acid  that can cause problems on the human urine network when over consumed. 

Economic potential:

Jengkol currently not yet a favorite food for the people of the world, only a few people outside the Southeast  Asia region who've try to taste this fruit. B ut today Jengkol prices continue to soar, especially in Indonesia in line with market demand and a decline in land cultivation.

More than 50% of Indonesia's population which has a total population of over 240 million people are a fan of this very pungent smelling fruit type,  a wide variety of foods can be made from this fruit. Either as a primary or supplemental material.  But not only Indonesia, jengkol fans also come from other Southeast Asian countries. 

As a side note, this is the number come from  the Central Statistics Bureau Indonesia on Jengkol production and land area for the past several years: 6,943 Ha (2010), 7,907 Ha (2011), and 7,163 Ha (2012). Sedangakn for production quantities jengkol reached 80 008 tons in 2008 and then decreased again to 62 475 tons (2009), 50 235 tons (2010), 65 830 tons (2011), and 61 537 tons (2012).

As of this writing, the problem of rising commodity prices is being highlighted because of extraordinary price rising. So what do you think? An economic potential?

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Rosidae
•                           Order: Fabales
•                               Family: Mimosaceae
•                                   Genus: Archidendron
•                                       Species: Archidendron pauciflorum

Read Also: Pare (Bitter Lemon)

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Petai or Bitter Bean

Bitter Bean

Petai or Parkia Speciosa or Bitter Bean or Stink  Bean, is a type of fruit that becomes an important source dishes in Southeast Asia, especially Indonesia, Malaysia, Singapore, Laos, Southern Thailand , Burma and Northern India. The seeds, also called "Petai,” consumed when young, either fresh or boiled.  Petai beans, a characteristic odor and pungent, eaten fresh or used as ingredients mixed menus.  They are best when combined with other strongly flavored foods such as garlic, chili peppers, dried shrimp, or shrimp paste, as in sambal Petai.

Petai trees height can reach 20m and less branched. The leaves are compound, composed of parallel. Compound interest, arranged in head (typical Mimosoidae). Flowers appear usually near the end of the branch. The fruit is large, elongated, pods type. From one head can be found up to a dozen pieces. In one piece there are up to 20 seeds, which are green when young and wrapped by a membrane rather thick, light brown color. Petai will dry out if ripen and release the seeds.

Scientific Classification:

• Kingdom         : Plantae
• Division          : Magnoliophyta
• Class               : Magnoliopsida
• Order               : Fabales
• Family             : Fabaceae
• Genus              : Parkia
• Species            : P. speciosa

Harvesting:
Petai is actually a tropical forest plant, but now mainly in Indonesia and Malaysia have become economically cultivated plants. Of course the main reason is the background of economic value. Harvesting of the fruit can be done in two different ways. One way is to use a long pole and the other is by climbing up to the tree.

In Indonesia and Malaysia  harvest season for Petai happens long enough between August until January.

Petai Tree

Food Value:

According to Wikipedia.com Petai has four times more protein than Apple fruit, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. Petai also a good source of energy; 142 kcal per 100 g seed. Petai contain three natural sugars, sucrose, fructose, and glucose combined with fiber. The combination is capable of providing an instant energy boost, but long enough and big enough effect. The content of phosphorus in the petai is also quite good, which is 115 mg per 100 g of grain. Petai also contains quite high vitamin C; 46 mg per 100 g of grain and vitamin A which is 200 IU per 100 g.i

Bitter Bean

Economic Value

In Indonesia, so many people like petai, regardless of gender or ethnicity. In short, petai, which is actually a pungent fruit, is liked by everyone nationally.  Petai is a favorite food to be used as a companion in enjoying the main dish. Usually enjoyed directly, fried or boiled. But most of all petai is used as an addition to various side dishes in Indonesia.

Even Indonesians prefer it when fried rice is mixed with petai as part of the basic ingredients for additional food.

Unfortunately, despite many requests, so far there has been no specific agricultural business that cultivates petai specifically. Petai is only treated as a garden plant or production forest as one of the other annual crops.

Thus, the comparison between demand and supply becomes unbalanced. The demand for these horticultural products can be much higher than the supply. Moreover, this is classified as a seasonal fruit. So you can guess the price of petai soared.

Are you interested in developing this plantation in Indonesia?

You to know: Sugar apple (Annona squamosa)

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The Rambuatan

Rambuatan (Nephelium lappaceum), according to popular belief and the origin of its name, rambutan is native to Indonesia and Malaysia, the name rambutan is derived from the Indonesian/Malay word rambutan, meaning "hairy", rambut the word for "hair" in both languages, a reference to the numerous hairy protuberances of the fruit. But rambutan also can be found in elsewhere in Southeast Asia region like Thailand, Myanmar, Vietnam and also in South Asia like India and Sri Lanka.

Rambutan

Rambutan fruit have the outer shell shaped to resemble hair. Generally  color of fruits are green when young, changed to yellow when the fruit is old, and then turn to red when the fruit is ripe. But in malaysia there are varieties of rambutan skin still yellow when ripe.

Scientific classification:

• Regnum              : Plantae
• Division              : Magnoliophyta
• Class                   : Magnoliopsida
• Order                  : Sapindales
• Family                : Sapindaceae
• Genus                 : Nephelium
• Species               : Nephelium lappaceum

Nutrition per 100 mg

The harvest season:
Rambutan is a seasonal fruit, Rambutan generally flowering at the end of the dry season and the rainy season fruit shape, around November to February. In Indonesia as one of the places of origin, have different varieties of Rambutan. At the time of the harvest season, Rambutan fruit can be found in all places. Rambutan is a garden plant and in some locations has been cultivated as an industrial crop. One of the main producing areas Rambutan fruit is Subang regency, West Java. At the peak of harvest Rambutan, fruit prices could fall to only 0.4 USD / kg. This plant starting to produce flowers after 7 years if grown from seed, but at the age of 2 years are able to bloom if propagated vegetively.

The Rambutan

Rambutan fruit will be ready to harvest after 4.5 months to 5 months after flowering, depending on varieties and growing conditions. In Indonesia, the main harvest usually occurs from March to May.

Read also: Pisum sativum (Pea)

Enjoying  Rambutan:

Color of Rambutan fruit flesh is white, wrapped by the outer with red, yellow or reddish yellow skin, then still wrapped again with white epidermis. Do not worry, it is not difficult to open the skin of the fruit, you can use your hand, or cut him with a knife. Then get to enjoy the sweet taste of fruit Rambutan rich nutrient.

Economic Value and Business Prospects

Rambutan is the main seasonal fruit in Southeast Asia, the taste of the fruit is sweet and sour refreshing. Has a good nutritional content as fresh fruit. Rambutan is also one of the favorite fruits in the region, when the rambutan season comes, these fruits can be found everywhere. Currently rambutan has been cultivated in various places, as a commercial plant and as a garden plant. When the fruit season comes, the prices are cheap. But outside the season fruit is almost impossible to find. There is no industry yet working on rambutan as processed goods; such as jam, dried fruit, fruit flour or other products that make rambutan fruit have more economic value and can be found all the time.

You can note this as a business opportunity while keeping the organic nutrition variants for humans wide open to choice.

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Dragon fruit or Pitaya (Hylocereus)

Pitaya or dragon fruit (part genus Hylocereus) is a cactus plant that originated Mexico, Central America, and North America and are now spread all over the world. In the region of origin this plant named pitahaya dragon fruit or pitaya roja. Residents there often utilize this fruit to be served as fresh fruit consumption.

Although originating from North and Central America, dragon fruit became known as the plant from Asia; because this is precisely the dragon fruit has been cultivated on a large scale in several Asian countries, especially the countries of Vietnam, Thailand, and Indonesia. This plant was originally intended as an ornamental plant, because the triangular shape and spiny stems short and has a beautiful flower shaped like a funnel and started to bloom at dusk and will bloom at night.

Characteristic of the tree:

Dragon fruit plant is a climbing plant species. In their natural habitat, these plants live by climbing other plants and epiphytes are not a parasitic plant. In these plants, this plant morphologically is part of incomplete plant because it does not have leaves.

Root: Dragon fruit roots are epiphytes, vines and attached to other plants. In cultivation, made truss rod to knock the dragon fruit plants. The roots of dragon fruit is resistant to drought but cannot stand in a puddle of water for too long. Although the roots removed from the soil, the plant still can live, they can absorb food and water from the air routes that grow on the trunk.

Rooting system of Dragon fruit including shallow rooting, just before production only reached a depth of 50-60 cm, stems roots in the soil is brown. So that normal root growth and could well require a degree of acidity of the soil under ideal conditions, ie pH 7. If the soil pH is below 5, the growth will be slow and the plants become stunted.

Stems and Branches: dragon fruit stem color is bluish-green or purplish. The rod-shaped or triangular elbow, contain water in the form of mucus and encrusted candles when an adult. This stems growing from the branches together with the shape and color stems and leaves to serve as an assimilation process and containing cambium that has its function on plant growth. On the trunk and branches of this plant, grow hard and short spines. Spines located on the edge of the right-angled stems and branches; there are 4-5 spines on each point of grow.

Flowers, fruits and seeds:

Flowers: Flowers elongated funnel-shaped measuring about 30 cm and will start bloom in the afternoon and will be in full bloom at night. After bloom, color inner petals are pure white, yellow stamen inside there, and then will issue a fragrant smell.

Fruit: Fruit elliptic and usually located near the end of a branch or stem. The fruit can grow more than one at any branch or stem, sometimes grow near. Leather pieces about 1-2 cm thick on the surface of the skin and fruit are fins or tassels measuring about 2 cm. Known at this time there are two different skin colors are maroon and yellow. The pulp is white or red depending on the variety.

Seeds: small round and thin but very hard. Seeds can be used as a generative plant propagation, but this is rarely done because it takes a long time to produce. Seeds usually used by researchers to come up with new varieties. Each fruit contains about 1000 seeds.

Nutrient content:

Based on the research of Taiwan Food Industry Develop & Reearch Authorities, it is known that in 100 grams of dragon fruit sugar found some 13 to 18 briks, fiber or dietary fiber a number of 0.7 to 0.9 grams, beta-carotene between 0.005 to 0.012 grams, as much calcium 6.3 to 8.8 milligrams, water levels as much as 82.5 to 83.0 grams, protein with a number of 0.16 to 0.23 grams, fat as much as 0.21 to 0.61, phosphorus 30.2 to 36, 1 milligram, iron 0.55 to 0.65, a variety of vitamins such as B1 as much as 0.28 to 0.30 mg, vitamin B2 with the amount of 0,043 to 0,045 milligrams of vitamin C between 8 to 9 milligrams, niacin contents in the levels of 1,297 to 1,300 milligrams and many others.

Dragon fruit cultivation :

In general , the dragon fruit cultivated by cuttings or sowing seeds . Plants will thrive if planted porous media ( not muddy ) , rich in nutrients , sand , enough sunshine and temperatures between 38-40 ° C. 

If treatment is good enough, the plant will start bear fruit at the age of 11-17 months. Dragon fruit is very adaptive, can be cultivated in various daearah with altitude 0-1200 m asl. The most important thing is getting enough sunlight is a requirement of red dragon fruit growth.

Dragon fruit can be grown with soil conditions and altitude of any location, but the plant will be greedy enough nutrients, so if the soil contains fertilizer is good, then the growth will be good. Within 1 year, dragon fruit tree can reach a height of 3 feet.

Scientific classification:

• Division      :  Spermatophyta (seed plants)
• Subdivision :  Agiospermae (seed enclosed)
• Class          :  Dicotyledonae (dashed two)
• Order         :  Cactales
• Family        :  Cactaceae
• Subfamily   :  Hylocereanea
• Genus        :  Hylocereus
• Species: 

1. Hylocereus undatus (white meat)
2. Hylocereus polyrhizus (red meat)
3. Hylocereus costaricensis (super red meat)
4. Selenicereus megalanthus (yellow skin, without scales)

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Pangium edule or keluak or keluwak or pucung

The seeds

Pangium edule is a tall tree native to the rivers banks and mangrove swamps of Southeast Asia (Indonesia, Malaysia, and Papua New Guinea). The fruit of Pangium edule has its native name keluak, keluwak, pucung, or picung in Indonesia and kepayang in Malay. Pangium edule fruit is a large poisonous fruit, however, through the fermentation process, local residents of the area can change the fruit seeds become an important part of the region's culinary.

Characteristic of the tree:

Kluwek or kepayang is a straight trunked tree; capable of reaching 60 feet high with a trunk diameter of up to 120 cm. Branches are not too tight. The leaves are heart-shaped, with a width of 15 cm. and length 20-cm. dark green and shiny on top, while the bottom is rather whitish and slightly hairy.

This plant grows in the wet tropical rainforest and is a native plant that grows from Southeast Asia to the western Pacific. Kepayang Flacourtiaceae family member who is able to grow in the lowlands up to an altitude of 1,500 m above sea level.

This tree has a taproot, strong and buttresses. While the woody stem, whitish green to gray, round shape and has haired young branches. The plants begin to bear fruit at the age of 6-10 years continuously, especially during the rainy season. 

Kepayang or keluwek (Pangium edule) flowers grown in twig, greenish white, similar to papaya flowers. Flower-shaped is bunches and the crown has a length of 5-8 cm.

Kepayang fruit is elliptical with a tapered tip and base portion, a length of 30 cm and width 20-cm. Kepayang fruit shape like a rugby ball or American football. Fruit skin color is brown, with a slightly hairy surface.

White flesh and soft. A very hard shell, asymmetrical shape, protects Kepayang seed; with a size of 3-4 cm. Seed shell has a texture with blackish brown color. Shell thickness between three sd. 4 mm. Very white flesh colored seeds. Traditionally used by humans is a fruit seed meat, of course after the fermentation process. 

The content and Utilization:

As the name suggests, this plant is able to make people become kepayang (drunk or hungover). This is because, particularly seeds, contain high concentrations of cyanide. Cyanide addition, several other chemical constituents contained in the fruit kepayang (Pangium edule), including vitamin C, iron ions, beta-carotene, hidnokarpat acid, acid khaulmograt, glorat acid, and tannins. 

Seed and the pulp after fermentation

Various substances that make the kepayang, keluwek, Picung or Pangium edule has a wide range of benefits and uses, such as julienne materials (rods), anthelmintic (leaf), antiseptic, bug remover, preservatives, and material for oil (seeds).

Kepayang fruit has another major benefit that is as important herbs in Indonesia and Malaysia: Rawon (Black Soup) is one of the favorite dishes of Indonesia are in absolute need to the seeds of this fruit as the marinade.

To eliminate cyanide acid content, fruit kepayang or kluwek (Pangium edule) which have matured and fallen from a tree collected in a sack and left wet by the rain or even soaked in water within 10-14 days. The fermentation process occurs in the process and content of beef stew with beans will change from white to black.

Substances and essential vitamins in fruit seeds kluwek:

Vitamin C, iron ions, beta-carotene, acid cyanide (poisonous nature, easily evaporate at a temperature of 26 degrees Celsius, if inhaled can lead to the death of animals, safe for fish preservation), hydnocarpate acid, chaulmoogras acid, chlorate Acid and Tannins (as preservative fish).

Nutritional value per 100 g (3.5 oz):
(Source: USDA Nutrient Database)

• Energy 462 kJ (110 kcal)
• Carbohydrates 23.9 g
• - Sugars 14.1 g
• - Dietary fiber 6.2 g
• Fat 2 g
• Protein 2.3 g
• Vitamin A equiv. 19 µg (2%)
• - beta-carotene 230 µg (2%)
• Vitamin C 25.8 mg (31%)
• Calcium 15 mg (2%)
• Iron 2.2 mg (17%)
• Magnesium 32 mg (9%)
• Manganese 0.155 mg (7%)
• Phosphorus 52 mg (7%)
• Potassium 151 mg (3%)
• Sodium 4 mg (0%)
• Zinc 0.43 mg (5%)

Scientific classification:

• Kingdom: Plantae (Plants)
•    Subkingdom: Tracheobionta (Vascular Plants)
•       Super Division: Spermatophyta (Produces seeds)
•          Division: Magnoliophyta (flowering plants)
•            Class: Magnoliopsida (dashed two / dicots)
•               Sub Class: Dilleniidae
•                 Order: Violales
•                    Family: Flacourtiaceae
•                      Genus: Pangium
•                         Species: Pangium edule

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Pisum sativum (Pea)

Pisum sativum (Pea) is an annual plant, with a life cycle of one year. This area is cold and plants grown in different parts of the world, planting can take place from winter to early summer depending on location. For the tropical type of pea is grown in areas of high, which is cool, this plant produce peas, when young will be used as fresh vegetables, especially in Asian countries.

The nuts grow wild within the Mediterranean basin and the Near East. Note that the archaeological data, peas has existed since the end of the Neolithic period in the region that is now known as Greece, Syria, Turkey, and Jordan. In Egypt, found the initial date of 4800 - 4400 BC in the Nile delta area, and from ca. 3800-3600 BC in Upper Egypt. Nuts are also present in Georgia in the 5th millennium BC. Peas are present in Afghanistan 2000 BC, in Harappa, Pakistan, and in northwest India in 2250-1750 BC. In the second half of the second millennium BC, this pulse crop appears in the Ganges basin and southern India.

Characteristic of the tree:

Peas or snow peas (Pisum sativum L. ssp. Sativum, the tribe of legumes or Fabaceae) is a kind of vegetable plants are easy to find in markets. Peas belonging to the vegetable fruits, meaning the fruit is eaten as a vegetable and are not classed as fruits, like tomatoes or peppers. This fruit, which is of type pod (legume), harvested when the seeds are still young and not yet full bloom, so that the flat-shaped and are still soft. In the use of these beans as a vegetable, if harvested too old then it will be a thick fibrous, and no longer suitable for consumption.

Peas is still is one of the earliest vegetables consumed by humans. In Asia, there is some evidence of cultivation in the border of Thailand and Myanmar 12 thousand years ago. Pea plants, which grow well in the highlands, grow vines that require support in conducting.

This plant includes seasonal crops in the form of shrubs and vines. The morphology, peas have long stems, small and slender, leaf type compound, pinnate with 2-3 pairs of young leaves, shaped bunches consisting of 1-2 flowers, green petals, leaves consist of 5 petals, numbered petals 5, white, brown, or pink, totaling ten stamens which are divided into 2 files. Ovary consists of 4 -15 ovule.

Pea outer skin color (either the outer skin of fruit and seeds) are usually green, but sometimes there is also a purple or golden yellow, pod-shaped vegetable, widely grown as a winter vegetable crops.

Nutritional value: Consumption of peas is recommended because it contains a number of compounds that are important for the body. The nuts contain a certain amount of energy with details of kilocalories, protein, phosphorus, calcium, carbohydrates, iron, some fat, vitamin A, vitamin B (riboflavin, folic acid, niacin, pantothenic acid, pyridoxine), vitamin C, vitamin K, magnesium and many others. Given its content-rich, pea is very good to eat. Its content of vitamin K can activate osteocalcin were berepran in calcium binding. Thus, we will avoid osteoporosis.

Another benefit is as a pea or anti-inflammatory compounds known as anti-inflammatory, especially for those who suffer from asthma, arthritis, IBS or Irritable Bowel Syndrome is also uric acid. For those who have a cold, snow peas consumption will help reduce the effects of the flu.

Nutritional value per 100 g (3.5 oz):

Energy 339 kJ (81 kcal), Carbohydrates 14.45 g, - Sugars 5.67 g, - Dietary fiber 5.1 g, Fat 0.4 g, Protein 5.42 g, Vitamin A equiv. 38 μg (5%), - beta-carotene 449 μg (4%), - lutein and zeaxanthin 2477 μg, Thiamine (vit. B1) 0.266 mg (23%), Riboflavin (vit. B2) 0.132 mg (11%), Niacin (vit. B3) 2.09 mg (14%), Vitamin B6 0.169 mg (13%), Folate (vit. B9) 65 μg (16%), Vitamin C 40 mg (48%), Vitamin E 0.13 mg (1%), Vitamin K 24.8 μg (24%), Calcium 25 mg (3%), Iron 1.47 mg (11%), Magnesium 33 mg (9%), Manganese 0.41 mg (20%), Phosphorus 108 mg (15%), Potassium 244 mg (5%), Sodium 5 mg (0%), Zinc 1.24 mg (13%). (Source: USDA Nutrient Database)

Scientific Classification:

• Kingdom: Plantae (Plants)
• Subkingdom: Tracheobionta (Vascular Plants)
• Super Division: Spermatophyta (Produces seeds)
• Division: Magnoliophyta (flowering plants)
• Class: Magnoliopsida (dashed two / dicots)
• Sub Class: Rosidae
• Order: Fabales
• Family: Fabaceae (legumes tribe)
• Genus: Pisum
• Species: Pisum sativum L.

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Bilimbi or Averrhoa bilimbi

 Averrhoa bilimbi

Bilimbi or Averrhoa bilimbi, originated to Moluccas, Indonesia, the species are now cultivated and found throughout the South East Asia region like Philippines, Indonesia, Sri Lanka, Bangladesh, Myanmar (Burma) and Malaysia. It is also common in other Southeast Asian countries. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.

Outside of Asia, the tree is cultivated in Zanzibar. In 1793, the bilimbi was introduced to Jamaica from Timor and after several years, was cultivated throughout Central and South America where it is known as mimbro. Introduced to Queensland at the end of the 19th century, it has been grown commercially in the region since that time.

Characteristic of the tree:

Small tree, reaching 10 m tall with a trunk that is not so big and has a diameter only about 30 cm. Trunk bumpy and uneven. Bilimbi has a bumpy rough trunk , branching slightly , leaning over him . Young branches velvety smooth haired , light brown color . Bilimbi rods contain saponins , tannins , glucoside , calcium oxalate , sulfur , formic acid .

Read also : Noni (Morinda citrifolia)

Bilimbi leaves are compound leaves along 30-60 cm with 11-45 pairs of leaflets. The leaves are green, short-stemmed, oval to oblong with a rather pointy tip, base rounded, flat leaf edge, length 2-10 cm, width 1-3 cm. Bilimbi leaves contain tannins , sulfur , formic acid and peroxide .

Bilimbi

Flowering is in the form of malai, a group, out of the trunk or large branches, flower-shaped reddish purple color. The fruit Buni, faceted oval shape, 4 to 6.5 ern long, yellowish green color, when ripe juicy, sour taste. Seeds ovoid shape, flattened. Taste sour fruit, used as a refresher syrup, flavoring dishes, clean the stains on cloth, polish items made of brass, cleaning dirty hands or as a traditional medicine. Propagation by seed and transplants. 

Planted as a fruit tree, sometimes growing wild and are found from the lowlands to 500 m above sea level.

Nutritional value for 100 g of edible portion : 

Moisture 94.2-94.7 g, Protein 0.61 g, Ash 0.31-0.40 g, Fiber 0.6g, Phosphorus 11.1 mg, Calcium 3.4 mg, Iron 1.01 mg, Thiamine 0.010 mg, Riboflavin 0.026 mg, Carotene 0.035 mg, Ascorbic Acid 15.5 mg, Niacin 0.302 mg.

Scientific classification:

• Kingdom: Plantae (Plants)
• Subkingdom: Tracheobionta (Vascular Plants)
• Super Division: Spermatophyta (Produces seeds)
• Division: Magnoliophyta (flowering plants)
• Class: Magnoliopsida (dashed two / dicots)
• Sub Class: Rosidae
• Order: Geraniales
• Family: Oxalidaceae (rate-belimbingan starfruit)
• Genus: Averrhoa
• Species: Averrhoa bilimbi

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Tomato (Solanum lycopersicum syn)

Tomato (Solanum lycopersicum syn) is a plant belonging to the family Solanaceae, native plants of Central and South America, from Mexico to Peru. Tomato is a plant with a short life cycle, can grow as high as 1 to 3 meters. Tomato is a close relative of the potato. Tomato is a fruit that is more often used as a fruit vegetable that is very famous and be a part of the dining table anywhere in the world. Originate from subtropical climates in South America, but now has spread throughout the world.

According to the article, by Andrew F. Smith's "The Tomato in America,” the tomato probably originated from the highlands of the west coast of South America. After Spanish colonized South America, they spread the tomato plants into their colonies in the Caribbean. Spanish also brought the tomato to the Philippines then, is the starting point for the spread to other areas in the entire continent of Asia. Spanish also brought the tomato to Europe. This plant grows easily in temperate regions of the Mediterranean.

Characteristic of the tree:

• Roots

Has two types of tomato roots as well, namely a). taproot: grow through both land and b) hairy roots: growing spread sideways, but shallow on the surface of the ground.

• Trunk

Tomato plant stems or rectangular to round, soft but strong enough trunked, hairy or smooth-haired and between the feathers are hair glands. Green colored plant stems. In the thickened stem segments and the bottom segment grows short roots, in addition to branching stems of tomato plants and branches of larger diameter when compared with other vegetable crops.

• Leaves

Tomato plant leaves are oval, serrated leaf edges and cracks forming pinnate and slightly curved inward. Green colored leaves and an odd compound leaves of about 3-6 cm. Among the large leaves usually grow 1-2 leaves are small. Compound leaves on tomato plants grown arranged alternately or spiral around the stem of the plant.

• Flowers

Tomato flowers are small, about 2 cm in diameter and colored bright yellow, numbered 5 petals and green fruit found in the most beautiful part of the flower color is bright yellow tomatoes amounted to 6 pieces. Tomato flowers are perfect flowers for pollen or pollen and anthers or stamens head formed at the same rate.

• Fruits

Tomato fruit shape varies, depending on varieties there is a round, slightly rounded, somewhat oval and ovate (oval). Fruit size also varies, the smallest weighs 8 grams and has a great weight of 180 grams. Young fruit colored light green, to red when ripe. His skin is always smooth, slick and shiny.

Tomato fruit has several varieties, among others, namely;

a. Regular tomato (L. commune)

Flat round fruit shape and grooved-groove near the stems and soft, tomatoes are widely grown by farmers and easily available in the market.

b. Apple tomato (L. pyriform)

Round fruit shape, sturdy and tough little bit like apples. Tomato is a crossbreed apples of various kinds of tomato fruit are large and heavy.

c. Potato tomato (L. grandiforlum)

Slightly oval fruit shape and hard, its leaf curling, lush and dark green colored. Tomato varieties of them Geraldton smooth skin and Indian river, is widely grown varieties of ground plateau-fruiting tomato varieties are among "Money Maker", which is a bit wild resistant to wilt disease and rainwater.

Nutrition :

Tomatoes are now eaten freely throughout the world . They contain the carotene lycopene , one of the most powerful natural antioxidants . In some studies , lycopene , especially in cooked tomatoes , has been found to help prevent prostate cancer , but other studies contradict this statement Lycopene has also been shown to improve the skin's ability to protect the skin from harmful UV rays A study conducted by researchers at Manchester and Newcastle universities revealed that tomatoes can protect against the sun's rays and help keep skin looking young . Natural genetic variation in tomatoes and their wild relatives has given a genetic genes that produce lycopene , carotene , anthocyanin , and other antioxidants . Tomato varieties are available with double the normal vitamin C ( Doublerich ) , 40 times normal vitamin A ( 97L97 ) , high levels of anthocyanin (resulting in blue tomatoes ) , and two to four times the normal amount of lycopene ( many cultivars are available with high red gene ) .

Scientific classification:

• Kingdom        : Plantae (Plants)
• Subkingdom   : Tracheobionta (Vascular Plants)
• Super Division: Spermatophyta (Produces seeds)
• Division          : Magnoliophyta (flowering plants)
• Class              : Magnoliopsida (dashed two / dicots)
• Sub Class       : Asteridae
• Order             : Solanales
• Family             : Solanaceae (tribe eggplants)
• Genus             : Solanum
• Species           : Solanum lycopersicum

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