Nectarine is juicy and sweet fruit that is bred by peach. These fruits
similar in appearance and taste.
Biological characteristics and distribution
The first mention of nectarines is dated 1616 year, when the territory of East Asia were first cultivated this fruit. Currently, nectarines are common in Italy, Greece, Cyprus and Tunisia.
According to its biological characteristics and composition of the fruit is similar to a peach. Nectarine fruit is soft and has a smooth skin, a pleasant aroma and taste.
The origin of this fruit is associated with a mutation such as bud, when there was a self-pollination of peach trees and nectarines are grown. Currently, the peach trees often grow nectarines, and vice versa.
Nectarine is a winter-hardy variety, which is resistant to diseases and pests, as well as well-adapted to the cold climate. Therefore, this fruit can grow in Russia (the Caucasus and the Stavropol Territory).
In Europe, the popular large-fruited types nectarines with yellow flesh that have high taste.
Owing to its composition of vitamins and minerals nectarine fruit has a number of useful properties. It contains fructose, sucrose, organic acids, glucose, vitamins C and PP, polyphenol, pectin, as well as nutrients such as phosphorus, potassium, magnesium, sodium, sulfur, iron, calcium and silicon.
When used nectarine improving the functioning of the digestive glands and digestion. In fruits contain antioxidants which are useful for regenerating cells prevent wrinkles and maintain the desired water balance in the tissues. Also nectarines have pectin, which suspends the effects of harmful microorganisms and prevents the development of cancerous tumors.
Nectarine useful to use in case of anemia, increased acidity of the stomach, constipation, failure in the functioning of the cardiovascular system.
Regular use of this fruit comes of hypertension and prevention of atherosclerosis. The fruit fruit is rich in fiber, carbohydrates and vitamin A.
In some varieties of sweet nectarine seeds and taste like a nut, and their chemical composition they are similar to almonds. The pharmaceutical preparation of various ointments and medicines used seed oil nectarine.
The skin of the fruit is a part of charcoal, wood and wood often used for gifts and handicrafts.
The nectarine contains more potassium, ascorbic acid and provitamin than peaches, but 10% less sugar.
Nectarine is a low-calorie fruit that is useful as a primary or secondary ingredient in dietary menu.
Caloric nectarine is 48 kcal., And it contained 11 g carbohydrate, 0, 2 g fat and 0, 9 g protein.
Peaches can be
consumed as fresh, and baked, used to make jams and ice cream. These fruits are suitable for canning, pickling and drying.
In many European countries this fruit is often used to make desserts, jams, jams and compotes. In Mediterranean countries, nectarines can and used in salads, stews, as well as other vegetable and meat dishes.
From these fruits are getting a good filling for baking, they give special juiciness and taste desserts and cocktails.
The bones of some varieties of nectarines contain prussic acid, which is a toxic poison. Therefore, they should be excluded from use in food.
Contraindications to the use of this fruit are idiosyncrasy and predisposition to allergic reactions to the proteins contained in the skin of a nectarine.