August says goodbye and September arrives, and with it the end of some typical pictures on social networks such as seascapes, sunsets or greengrocers full of light and color.
Figs, figs and cabrahígos: how are they different?
Now, in the establishments of the red and the bright yellow of peaches, apples, pears and watermelons, we go to darker and ocher colors, typical of the coming season.
Thus, at the end of the summer corresponds the reign between the fruits to the fig and the grape, and at the beginning of autumn persimmon takes the scepter, comparatively less consumed despite being Spain the second world exporter after China, and the first producer for the European market.
Figs are not the same as figs: the former are given at the beginning of summer and correspond to the late fruits, which remained on the fig trees and spent the whole winter, until they ripen with the new spring.
The latter are those of the end of summer, children of the fertilization that has occurred in this season and whose maturation accelerates the summer heat. They are more milky, with more fig aroma and more dense because of the heat. Also somewhat less meaty but more intense in sweetness.
Its properties include its good proportion of dietary fiber, which captures the sugars of the fig and distributes them avoiding peaks in the blood, making it a very suitable fruit for diabetics.
In addition, its percentage of free sugars is moderate: seven grams of glucose and another five of fructose. Your calories per 100 grams of fruit are 65 Kcal, similar to those of the apple (54 Kcal).
As for vitamins and minerals, without being a very rich fruit, it does stand out for an interesting contribution of vitamin C and potassium.
Paradoxically, given the production of Spain, one of the comparatively less consumed fruits for table. The grape is the undisputed queen of September, although almost all of it is destined for wine and is not the majority in greengrocers.
It stands out without a doubt for its high percentage of sugars, between 15 and 16 grams per 100 of product, which advises consuming them in moderation, as well as for its low percentage of fiber. It has neither fat nor notable protein content, but it does provide an interesting portion of vitamin C (4 mg), and especially folic acid (60 µg).
But in what the grape stands out especially is in its qualitative richness in phytonutrients. Black grapes are rich in anthocyanins and resveratrol, while quercetin stands out in the white ones. All of them compounds with important antioxidant and anti-inflammatory properties, that is, cell protectors.
Finally we highlight the fruit that becomes more present in October, when the shrub Diospyros kaki It offers a peculiar and almost artistic appearance, the branches covered with reddish orange balls that turn more ocher as they ripen.
East tree, native to Japan and China It is found in these countries in the wild up to altitudes of 2500 meters. In both, it has been cultivated since the 8th century and was introduced in Spain around 1870, where it currently has large farms in the Mediterranean basin and eastern Andalusia.
Persimmon is a sweet fruit, with 74 Kcal per 100 g, 16 g of sugars and a very remarkable 2.5 grams of fiber, it is greatly moderated by the contribution of sugars to the blood. But it stands out above all for its 16 mg of vitamin C and above all its 1,600 µg of carotenoids equivalent to ß-carotene, antioxidant precursor to vitamin A or retinol. And it is precisely in this vitamin where its contribution is most notable, with 267 µg that add up to human daily needs between 800 and 1000 µg.
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