Paraweh

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(Dialiahkan dari Bangkaweh)
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?Paraweh
Goiaba vermelha.jpg
Klasifikasi ilmiah
Karajaan: Plantae
(indak tamasuak) Eudicots
(indak tamasuak) Rosids
Ordo: Myrtales
Famili: Myrtaceae
Upafamili: Myrtoideae
Bangsa: Myrteae
Genus: Psidium
Spesies: P. guajava
Namo binomial
Psidium guajava
L.

Paraweh atau Jambu Paraweh (namo ilmiah: Psidium guajava, bahaso Indonesia: jambu biji/jambu batu, bahaso Inggirih: common guava, jo bahaso Portugis: goiaba) adolah tanaman tropis asa Karibia, Amerika Tangah, jo Amerika Salatan.[1] Dagiang buahnyo bawarna sirah atau kuniang, panyarbukan tanaman ko umumnyo dilakuan dek saranggo, tarutamo jo labah madu, Apis mellifera.[2]

Jinih[suntiang | suntiang sumber]

Inggo kini ko saindaknyo tadapek labiah dari 97 jinih (varietas/kultivar) bangkaweh nan dikana urang di dunia, tamasuak di Indonesia.[3] Jinih-jinih nan tanamo, antaro lain sabagai barikuik[3] :

  • Paraweh ketek
  • Paraweh sukun
  • Paraweh bangkok
  • Paraweh variegata
  • Paraweh australia
  • Paraweh brasil
  • Paraweh sirah getas
  • Paraweh susu
  • Paraweh khemer
  • Paraweh bangkok epal
  • Paraweh pasarminggu

Kanduangan gizi[suntiang | suntiang sumber]

Barikuik iko kanduangan gizi bangkaweh sirah per 100 g, nan tadiri dari :[4]

  1. Serat diet 5.4 g 14%
  2. Air 86 gram
  3. Besi 0,26 mg 3%
  4. Crypto-xanthin-ß 0 mcg
  5. Elektrolit
  6. Energi 68 Kcal 3,5%
  7. Folates 49 mcg 12,5%
  8. Fosfor 11 mg 2%
  9. Thiamin 0,067 mg 5,5%
  10. Total Lemak 0,95 g 3%
  1. Vitamin A 624 IU 21%
  2. Vitamin C 228 mg 396%
  3. Vitamin E 0,73 mg 5%
  4. Vitamin K 2.6 mcg 2%
  5. Kalium 417 mg 9%
  6. Kalsium 18 mg 2%
  7. Karbohidrat 14,3 g 11,5%
  8. Kolesterol 0 mg 0%
  9. Lycopene 5204 mcg
  10. Magnesium 22 mg 5,5%
  1. Mangan 0,150 mg 6,5%
  2. Mineral
  3. Natrium 2 mg 0%
  4. Niacin 1,084 mg 7%
  5. Phyto-nutrisi
  6. Protein 2,55 g 5%
  7. Pyridoxine 0,110 mg 8,5%
  8. Riboflavin 0,040 mg 3%
  9. Selenium 0.6 mcg 1%
  10. Seng 0,23 mg 2%
  1. ß-karoten 374 mcg
  2. Tembaga 0,230 mg 2,5%
  3. Asam pantotenat 0.451 mg 9%

Rujuakan[suntiang | suntiang sumber]

Bacoan lanjutan[suntiang | suntiang sumber]

  • Flores, Gema; Wu, Shi-Biao; Negrin, Adam; Kennelley, Edward J. (1 March 2015). "Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruits". Food Chemistry 170: 327–335. doi:10.1016/j.foodchem.2014.08.076. 
  • Gomes Moraes, Sylvia Raquel; Escanferla, Maria Eugenia; Massola, Nelson Sideni Jr. (Mar 2015). "Prepenetration and Penetration of Colletotrichum gloeosporioides into Guava Fruit (Psidium guajava L.): Effects of Temperature, Wetness Period and Fruit Age". Journal of Phytopathology 163 (3): 149–159. doi:10.1111/jph.12294. 
  • Bazihizina, Nadia; Redwan, Mirvat; Taiti, Cosimo (February 2015). "Root based responses account for Psidium guajava survival at high nickel concentration". Journal of Plant Physiology 174: 137–146. doi:10.1016/j.jplph.2014.10.011.