Soursop fruit is rich in water, good to eat fruit hot afternoons when whitebait is proved to have a lot of nutritional substances one carb. Sources of carbohydrates in fruit soursop derived from a reducing sugar (glucose and fructose) with levels of 81.9 to 93.6 per cent of the total sugar content.
Soursop fruit contains very little fat (0.3 g/100 g), so it is good for health. Sour taste in soursop derived from non-volatile organic acids, particularly malic acid, citric acid, and the acid isositrat.
Vitamins are the most dominant in soursop fruit is vitamin C, which is about 20 mg per 100 grams of fruit flesh. Requirement of vitamin C per person per day (ie 60 mg), have been met only by consuming 300 grams of meat soursop fruit. The content of vitamin C is high enough on soursop is an excellent antioxidant to increase endurance and slow the aging process (stay young).
Minerals which are dominant enough phosphorus and calcium, respectively by 27 and 14 mg/100 g. Both minerals are essential for the formation of bone mass, so it is useful to form strong bones and prevent osteoporosis.
In addition to nutritional components, soursop fruit is also very rich in non-nutritional components. One of them is to contain a lot of fiber (dietary fiber), which reached 3.3 g / 100 g of fruit flesh.
Consumption of 100 g of fruit flesh can meet 13 percent of dietary fiber a day. Soursop fruit is a fruit that is rich in phytochemical compounds, so as to ensure that the fruits are very beneficial to health.
Phytochemical are certain to have health giving properties, though not all scientifically proven. Various benefits of soursop for therapy include treatment of gallstones, anti-constipation, uric acid, and increased appetite. In addition, the fiber content also serves to facilitate digestion, especially for the treatment of constipation (difficult bowel movements).
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