I shoot a picture of a bee today on a flower of a guava, guava are plants in the Myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. tough dark leaves that are opposite, simple, elliptic to ovate and 5–15 centimetres (2.0–5.9 in) long. The flowers are white, with five petals and numerous stamens. Guava is a tropical fruit 1 1/2 and 4 inches long that has either pink, white or yellow flesh with seeds and a green or yellow skin. The fruit can be sour or sweet but is always nutritious, helping you meet your daily requirements for fiber, vitamins and minerals. Guava is a very good source of vitamin C with one fruit providing 280 percent of the daily value for this nutrient. A guava will also provide you with 15 percent of the daily value for vitamin A and smaller amounts of niacin, vitamin B-6, folate, thiamine and riboflavin. Vitamin C is an antioxidant that your body needs for the growth and repair of tissues, and vitamin A is essential for good vision and immune system function and cell division. The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy. The fruit is very rich in vitamin C and some minerals that can counteract many degenerative diseases, as well as maintaining physical fitness. The leaves and bark contains antibacterial substances that can cure several diseases. Guava fruit is considered a super fruit for its rich antioxidants, including vitamin C, polyphenols and caratenoids and can be consumed in the form of fresh or processed into various products such as jam, jelly, pasta, and juices it significantly increases immune system function. Although not a great source of minerals, a guava provides 2 percent of the daily value for calcium, magnesium, iron and phosphorus. Calcium helps with muscle and nerve function and strengthens your bones. Magnesium helps keep your bones and your immune system strong and regulates blood pressure and blood sugar levels. Iron is essential for forming red blood cells, and phosphorus helps turn your food into energy and forms proteins in the body for forming new cells and tissues.
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Got this picture early in the morning after going through the bees, I saw a bee on a flower of Averrhoa bilimbi (commonly known as bilimbi, Camias or Iba), I got my camera and took a photo of a bee on its flower. Averrhoa bilimbi is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. It is a close relative of carambola tree. Averrhoa bilimbi is a small tree, growing 5 to 12 meters high. Leaves are pinnate, 20 to 60 centimeters long, with hairy rachis and leaflets. Leaflets are opposite, 10 to 17 pairs, oblong, 5 to 10 centimeters in length. Panicles growing from the trunk and larger branches are hairy, 15 centimeters long or less. Flowers are about 1.5 centimeters long, and slightly fragrant. Fruit is green and edible, about 4 centimeters long, subcylindric, or with 5 obscure, broad, rounded, longitudinal lobes. Camias does not seem to have varieties. However it has been reported to have a sweet variety in the Philippines. Camias is generally regarded as too acid for eating raw, although in Costa Rica, the green, uncooked fruits are prepared as a relish which is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East or used in place of mango to make chutney. In cooking, fruit often used in combinations with Tamarind (can be also used with Sweet Tamarind to neutralize the acidity). The fruit is rich in vitamin C. The fruit juice is popular for making cooling beverages on the order of lemonade. To reduce acidity, it may be first pricked and soaked in water overnight and boiled with sugar to make a jam or an acid jelly. Half-ripe fruits are salted, set out in the sun, and pickled in brine and can be thus kept for 3 months. A quicker pickle is made by putting the fruits and salt into boiling water. This product can be kept only 4 to 5 days. The flowers are sometimes preserved with sugar. In the Philippines, the leaves serve as a paste on itches, swelling, rheumatism, mumps or skin eruptions. Elsewhere, they are used for bites of poisonous creatures. A leaf infusion is efficient against or as an after-birth tonic, while the flower infusion is used for thrush, cold, and cough. Malays use the juice as eye drops and regard it as a magic curative. Nutritional Value for 100g of Edible Portion:
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Dilan's Apiary
Address: Kagudoy Road, Basak, Lapu-Lapu City Archives
June 2022
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