Lucuma

Scientific name: Pouteria lucuma
pronounced (loo-coo-ma)

Lucuma is ais a subtropical fruit native to the Andean valleys mainly produced in Perú, but also in Ecuador and Chile. Beloved by the Incas, lucuma is a super nutritious Peruvian fruit that contains beta carotene, iron, zinc, vitamin B3, calcium, and protein. Its maple-like taste makes it a sweet addition to smoothies, baked goods, and even ice cream.

When eaten raw, the fruit has a dry lemony texture. [2] In Peru it is more commonly enjoyed as a flavor in juice, milk shakes, joghurts and especially ice cream. Its unique flavor in such preparations has been described variously as being similar to sweet potato, maple syrup, or butterscotch.

 

 

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Description

Lucuma provides 14 essential trace elements, including a considerable amount of potassium, sodium, calcium, magnesium and phosphorus, while heavy metal content is low, according to the Ministry of Agriculture in Nanning, China.

Lucuma powder nutritional values per 100 gm:

  • Calories: 329.
  • Fiber: 2.3 gr
  • Protein: 4 gr
  • Carbohydrates: 87 gr
  • Fat: 2.4 gr
  • Calcium: 92 mg to keep bones and teeth strong.
  • Phosphorus: 186 mg, important for bone and protein formation, digestion and hormone balance.