From the end of autumn to the start of winter, markets offer the soft, sweet, brown fruit sapodilla (sofeda). Many like it simply for its taste and distinctive sweet aroma, but what sets it apart is its unusual balance of high natural sugars, fibre and minerals.
1. A top source of natural energy
Sapodilla is called a "natural energy booster" because it contains glucose, fructose and sucrose, three natural sugars that supply the body with energy quickly. Research in the Journal of Food Science and Technology found that these natural sugars relieve fatigue and supply energy to the brain without side effects.
2. Aids digestion
The second big virtue of sapodilla is its fibre. Every 100 g contains about 5 g of dietary fibre, which improves digestion and prevents constipation. According to the International Journal of Gastrointestinal Science, its natural enzymes increase the secretion of digestive juices, so food is digested easily and gas and acidity are reduced.
3. Potassium and iron for the heart
Sapodilla contains potassium and iron together, which play an important part in controlling blood pressure and blood circulation. Research by the American Heart Association says regularly eating potassium-rich fruit such as sapodilla keeps blood pressure stable and significantly lowers the risk of heart disease.
4. Calm mind and better sleep
Compared with other fruit, sapodilla contains natural compounds that increase serotonin production in the brain. This helps calm the nerves, creates a feeling of happiness and brings peace of mind. Research in the Journal of Neuropsychological Health found that the magnesium in sapodilla reduces anxiety and improves sleep quality.
5. Skin and hair
The combination of vitamins A, C and E in sapodilla helps repair the skin, boosting collagen production to keep it firm and bright. The Journal of Dermatological Research says its antioxidant compounds protect the skin from harmful sun rays and strengthen hair roots.
A caution for diabetics
Because sapodilla is rich in natural sugar, people with diabetes should eat it in moderation. When very ripe its sugar content rises quickly, which can upset blood glucose balance. It is best eaten in the morning or at midday, when the body can make best use of the energy.
Sources cited: Journal of Food Science and Technology, International Journal of Gastrointestinal Science, American Heart Association, Journal of Neuropsychological Health, Journal of Dermatological Research.
Source: Jagonews24. First published in Bengali on The Agro News.
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