Tamarind or Imli is a pod-like fruit consisted of a brown eatable pulp that tastes like a tart. Tamarind is used in various cuisines around the world. Pakistan, India, Myanmar, Malaysia, Sri Lanka, Bangladesh, Thailand, and some of the South American countries are famous for Tamarind’s extensive cultivation.
Imli is rich in nutrient facts and considered an excellent source of vitamin B, C, Potassium, Iron, Magnesium, Thiamine, Riboflavin, Phosphorus, and Fiber. One-half cup of its pulp contains 140 calories, 38g carbohydrate, 34g sugar, 0.4g fat, 2g protein, and 3g of fiber.
Tamarind has been used traditionally to gain crucial health benefits. Through multiple types of research carried out on rats, Imli was found to lessen low-density lipoproteins (LDL), called bad cholesterol, while keeping the levels up High-density lipoprotein (HDL), called good cholesterol. Imli is used as a laxative having an abundant amount of tartaric and malic acids which smooth the digestive system and abolish constipation. Tamarind root and bark extracts are referred to be adequately helpful in curing stomach aches caused by constipation and diarrhea.
Tamarind contains active procyanidins and some specific minerals like copper, manganese, nickel, iron, and selenium, which provide support to the human body to defense against oxidative stress and restrain the risk of free radical attacks on liver cells.
Imli is referred to as a blood thinner. The patients who are already taking the medicines of diabetes, overeating of tamarind along with their medications, can be hazardous.
- Cures Dry eyes.
- Abolishes Constipation
- Prevents from common Colds and Fever
- Treats Liver problems
- Smooths digestive system
- Treats Pregnancy-related nausea
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