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Passion fruit is the fruit with the most protein. This wonder-fruit contains about 5 grams of protein per one cup serving. (An egg, by comparison, has about 6 grams of protein.)
Raw passion fruit is 73% water, 23% carbohydrates, 2% protein, and 1% fat (table). In a 100-gram reference amount, raw passion fruit supplies 97 calories and is a rich source of vitamin C (33% of the Daily Value , DV) and a moderate source of riboflavin (10% DV), and potassium (12% DV) (table).
The passion fruit or maracujá (P. edulis) is cultivated extensively in the Caribbean, South America, south Florida and South Africa for its fruit, which is used as a source of juice. A small pink fruit that wrinkles easily and a larger shiny yellow to orange fruit are traded under this name.
The passion fruit is so called because it is one of the many species of passion flower, the English translation of the Latin genus name, Passiflora. [1] Around 1700, the name was given by missionaries in Brazil as an educational aid while trying to convert the indigenous inhabitants to Christianity; its name was flor das cinco chagas or "flower of the five wounds" to illustrate the crucifixion ...
This mango green smoothie gets bright tart flavor from frozen passion fruit and inflammation-fighting benefits from fresh kale. Dates add natural sweetness without added sugar.
This mango green smoothie gets bright tart flavor from frozen passion fruit, and inflammation-fighting benefits from fresh kale. Dates add natural sweetness without added sugar.
Passiflora actinia, also known as the sea anemone passion flower is a species of passion flower (passionfruit) of the Passifloraceae. It flowers mainly in early spring, producing white, mauve (purple), and blue flowers about 9 cm wide. [1] Passiflora actinia is an evergreen vine. Native to Brazil, it is a relatively cold tolerant passion flower ...
A component in various medicinal plants (e.g. Scutellaria baicalensis), chrysin is a dihydroxyflavone, a type of flavonoid. [6] It is also found in honey, propolis, the passion flowers, Passiflora caerulea and Passiflora incarnata, in Oroxylum indicum, [2] carrots, [1] chamomile, [7] many fruits, and in mushrooms, such as the mushroom Pleurotus ostreatus. [6]