Nectarine and its properties

Nectarine is really an amazing fruit. The error of nature. For the first time about him as a curious fact is mentioned in the English book of 1616. After a couple of centuries, scientists began to study the phenomenon and came to the conclusion that it all began when the peach trees began to self-pollinate. Occasionally, small failures occurred: the kidneys did not develop as expected and the fruits were not smooth or silky, but plain. This process was called the classical mutation.

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Nectarine mutants appeared when they wanted and where they wanted, in one season they could ripen in a peach tree, in another, in another. Nature itself corrected its mistakes, therefore, people who appreciated the fruit at random, had to take the matter with their own hands and learn to plant it (as gardeners say, "in the kidney"). And the mutation has become a variation. The fruits of the early varieties of nectarine ripen before all other stone fruits, which makes this fruit popular with amateur gardeners. Nectarine is more durable and resistant to diseases and pests. In addition, new winter-resistant varieties have recently been raised that can be grown in the North Caucasus and in the Volgograd region. In recent decades, nectarines have gained even greater popularity when large fruit varieties (up to 200 g) with yellow pulp appeared that attract an elegant appearance, dense and unbreakable fruit skin, their high-taste technological qualities.

Nectarine contains glucose, fructose, sucrose, organic acids (mainly citric and malic), vitamin C, P-active polyphenols, pectin substances, as well as phosphorus, potassium, calcium, magnesium, sodium, iron, sulfur, silicon compounds. All these substances determine their therapeutic and prophylactic effect. They improve the secretion of the digestive glands, contribute to the good digestion of poorly digestible and fatty foods.

The high content of vitamins A and C in nectarine, as well as antioxidants, favorably affects the skin, prevents wrinkles and sagging, retains moisture in your cells, prevents the development of cancer and plays a good role in metabolism. Pectin compounds contained in nectarines inhibit the activity of harmful microorganisms. Nectarine helps digest fatty and indigestible foods, as it improves the secretion of the digestive glands. With anemia, heart failure, increased heartburn and constipation, it is useful to drink a quarter cup of squeezed juice of nectarine fifteen minutes before eating. The use of nectarines in food is the prevention of hypertension and atherosclerosis, since they play an important role in the excretion of sodium and body fluids.

In some varieties of nectarine, the seeds of the seeds are sweet and can be used as almonds, especially because they are similar in biochemical composition. In pharmacology, the oil of bitter varieties is used in the manufacture of medicines and ointments. Nectarine shells are used in the production of activated carbon, and wood is suitable for the manufacture of various souvenirs, since it is very well polished. All the listed qualities of nectarines make their use universal. The fruits of the early varieties of nectarine ripen before all other stone fruits, which makes this fruit popular with amateur gardeners.

Despite all the positive qualities of nectarine, it also has disadvantages, which have some limitations. Basically, the benefits and damages of these fruits depend on the moderation of their consumption, since they contribute to weight gain and increase sugar levels. In addition, nectarines contain allergens. Therefore, fruits are contraindicated in diabetics and allergies. In addition, children under 7 years old should not abuse these fruits. And in some people, they can cause allergies due to the proteins in their skin. However, peeled and canned fruits are safe. Nectarine bones contain strong poison, hydrocyanic acid.