Atemoia is a fruit produced by crossing the fruit of the Count, also known as pine cone or ata, and cherimoya. It has a light and bittersweet taste and is rich in nutrients such as B vitamins, vitamin C and potassium, and is usually consumed fresh.
Atemoia is easy to grow, adapting to various types of climate and soil, but prefers humid regions and tropical climates. Like the count's fruit, its pulp is white, but it is less acidic and brings fewer seeds, making it easier to consume.
Its main health benefits are:
- Provide energy, as it is rich in carbohydrates, and can be used in pre-training or snacks;
- Help to control blood pressure, as it is rich in potassium;
- Improve the metabolism of carbohydrates and fats, as it contains B vitamins;
- Help to improve intestinal transit, as it is rich in fibers;
- Increase the feeling of satiety and avoid the desire for sweets, due to its fiber content and flavor;
- Help to calm and improve blood circulation, as it is rich in magnesium.
The ideal is to consume fresh atemia, and you should buy the fruits still firm, but without black spots or very soft, which indicates that they have passed their point of consumption. Until they are ripe, these fruits should be stored at room temperature. See the differences and all the benefits of the fruit of the earl.
Nutritional information
The following table provides the nutritional information for 100 g of atemoia.
The average weight of an atemoia is around 450 g, and due to its high carbohydrate content, it should be consumed with caution in cases of diabetes. Find out which fruits are recommended for diabetes.
Atemoia cake
Ingredients:
- 2 cups of atemoia pulp
- 1 cup of wheat flour tea, preferably wholemeal
- 1/2 cup sugar
- 1 cup of oil tea
- 2 eggs
- 1 dessert spoon of baking powder
Preparation mode:
Remove the seeds from the atemoia and beat the pulp in a blender, measuring 2 cups to make the cake. Add the eggs and oil and beat again. In a container, put the flour and sugar, and add the mixture from the blender, mixing well. Add the yeast last and stir the dough more until it is homogeneous. Place in a preheated oven at 180ºC for about 20 to 25 minutes.
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