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sugar, makes a refreshing and
vitamin-rich drink.
The baobab fruit has many nutritional properties:
* High natural Vitamin C content (at least 150mg/100g)
* Strong antioxidant properties: Integral Antioxidant Capacity (IAC) - 11.1 mmol/g. This value is significantly higher than that of an orange
pulp (IAC = 0.103 mmol/g), and grape seed Oligomers (IAC = 10.25 mmol/g).
* A natural source of minerals including Calcium (293 mg/100g), Phosphorus (96-118 mg/100g), Iron (7-8.6 mg/100g) and Potassium
(2.31 mg/100g).
* Vitamin B2 (riboflavin) and Vitamin B3 (niacin).
* Vegetal source of amino acids.
* Soluble and insoluble dietary fibers with prebiotic effects (44.6g/100g)
* The acidulous taste is attributed to the presence of organic acids, such as citric acid, malic acid and succinic acid
The Baobab fruit has twice as much Calcium as milk and six times the Vitamin C of an orange. According to the International Centre for Underutilized Crops at the University of Southampton (UK), the Baobab is "a fruit of the future", rich also in vitamin B1, B2. It also contains
high levels of iron and potassium.
Baobab dried fruit pulp contains powerful antioxidants. Ranking of ORAC values (Oxygen Radical Absorbance Capacity, method of measuring antioxidant capacities in biological samples) shows Baobab dried fruit pulp to have double the capacity of pomegranate and cranberries, and even more than fruits such as blueberries, raspberries and blackberries.
The flavour of the pulp is somewhere between marshmallow and tamarind.
