drinks, Ingredients, Medicinals

Vitamin C Makes Peru’s Camu Camu Important.

Camu Camu

Camu camu is native to the Peruvian Amazon and grows on the edges of rivers and lakes. It is considered the fruit that has the highest quantity of Vitamin C in the whole planet. It has more than 2000 units of ascorbic acid (vitamin C), almost twelve times the content of vitamin C in limes, for example.

The fruit is acidic. We can compare it to the lime or lemon. The flavor that it possesses means that you can do a lot of things with it, such as using it in pastry, ice creams, decorations, and also in refreshing drinks to accompany a lunch or dinner.

The bar tenders are doing something new with it. They are mixing it with pisco and different exotic fruits leading to very interesting results that captivate people. For example, the anaconda cocktail is made with camu camu, apricot brandy, and pisco. It is the drink containing camu camu that has drawn the most attention.

Besides refreshing and pleasing, this fruit also has beneficial properties for your health. It is said to be beneficial in combatting cancer and is beneficial en maintaining good functioning in the heart. It generally improves the functions of your organism and is perfect for maintaining good digestion. It is also said to protect against viral infections.

You can find this fruit in preparations like pills, drinks, marmalades and jams, and more. In the last years the consumption of camu camu has increased as has its production. We hope that for this year the annual production of camu camu in the Peruvian Amazon grow considerably so that it can meet the demand for it as the world get to know it and consume it.

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1 Comment

  1. I don’t believe it is only “considered,” but measurably the highest naturally-occurring source of vitamin C in the world. Obviously there are synthetic pills that contain more, hence the “natural” modifier.

    Camu Camu is gaining awareness as a superfood in the US and Europe thanks to several high-profile health gurus recommending it.

    And I agree it is very sour. It has to be mixed with something else. But that’s the natural taste of vitamin C!

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