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The nutrient composition of sapodilla is as follows:-
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Nutrient |
Unit/100 gm edible portion |
Calorie |
82 kcal. |
Water |
79.1% |
Protein |
0.4 g |
Lemak |
0.8 g |
Carbohydrate |
18.4 g |
Fibre |
0.9 g |
Ash |
0.4 g |
Calcium |
16 mg |
Phosphorus |
4 g |
Iron (Fe) |
21 mg |
Sodium |
21 mg |
Potassium |
31 mg |
Retinol |
0 |
Carotene |
130 mg |
RE |
22 mg |
Vitamin B1 |
0.01 mg |
Vitamin B2 |
0-6 mg |
Niacin |
2.8 mg |
Vitamin C |
6.5 mg |
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Source:http://pico.neofission.com/websites/agribdccom/index.php?ch=fm_fruit&pg=sapodilla&ac=286 |
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| Names |
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Manilkara zapota |
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Vernacular: |
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India: |
Chikoo or Sapota in |
Bangladesh: |
Chikoo or Sapota |
South Asia: |
Chikoo (also spelled "Chiku" or "Ciku") |
Pakistan: |
Chikoo (also spelled "Chiku" or "Ciku") |
Philippines: |
Tsiko |
Indonesia: |
Sawu |
Malaysia: |
Ciku |
Vietnam: |
hồng xiêm (xa pô chê) |
Sri Lanka: |
Sapodilla or Rata-mi |
Thailand: |
Lamoot |
Venezuela: |
Níspero |
Bahamas: |
Sugardilly |
the rest of the West Indies: |
Naseberry |
Brazil: |
Sapoti in. |
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Scientific classification: |
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Kingdom: |
Plantae |
Division: |
Magnoliophyta |
Class: |
Magnoliopsida |
Order: |
Ericales |
Family: |
Sapotaceae |
Genus: |
Manilkara |
Species: |
M. zapota |
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Source :http://en.wikipedia.org/wiki/Sapodilla |
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