Ziziphus jujuba
ilanthappazham or badari in Malayalam, இலந்த பழம் (ilanthai/elantha pazham) in Tamil-speaking regions, "ಎಲಚಿ ಹಣ್ಣು" (Yelchi Hannu) in Kannada
Jujube, raw
Fresh jujube fruit.
Nutritional value per 100 g (3.5 oz)
Energy-331 kJ (79 kcal)
Carbohydrates-20.23 g
Fat-0.2 g
Protein-1.2 g
Vitamins
Vitamin A equiv-.(5%)40 μg
Thiamine (B1)-(2%)0.02 mg
Riboflavin (B2)-(3%)0.04 mg
Niacin (B3)-(6%)0.9 mg
Vitamin B6-(6%)0.081 mg
Vitamin C-(83%)69 mg
Trace metals
Calcium-(2%)21 mg
Iron-(4%)0.48 mg
Magnesium-(3%)10 mg
Manganese-(4%)0.084 mg
Phosphorus-(3%)23 mg
Potassium-(5%)250 mg
Sodium-(0%)3 mg
Zinc-(1%)0.05 mg
Other constituents-Water-77.86g
MEDICINAL USES:
The fruit and its seeds are believed to alleviate stress and traditionally for antifungal, antibacterial, antiulcer, anti-inflammatory, sedative, antispastic,hypotensive and antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties.
A controlled clinical trial found the fruit helpful for chronic constipation. In another clinical trial, Zizyphus jujube was proved to be effective against neonatal jaundice.
It is used in combination with other herbal medicines to treat colds, flu and coughing
Research implies jujube fruit has neuroprotective properties
The fruit, being mucilaginous, is very soothing to the throat and decoctions of jujube have often been used in pharmacy to treat sore throats
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