Jengkol (Jering / Pithecollobium Jiringa / Pithecollobium Labatum) is a typical plant in the Southeast Asian region, including the popular in Malaysia, Thailand and Indonesia, especially in West Java which consumed 100 tons a day.

Behind the odor generated jengkol, it contained useful for health benefits. According to various studies indicate that jengkol also rich in carbohydrates, protein, vitamin A, vitamin B, vitamin C, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins.

There are specific for vitamin C content of 80 mg to 100 grams of seed jengkol, while the figure recommended dietary allowance is 75 mg per day for adult women and 90 mg for adult men.

Additionally, Jengkol a good source of protein, which is 23.3 g per 100 g of material. Protein content far exceeds the tempeh, which is known as a source of vegetable protein, which is only 18.3 g/100 g (gram).

For iron, Jengkol containing 4.7 g per 100 g. Lack of iron can cause anemia. The symptoms of people suffering from iron deficiency anemia are fatigue, weakness, pale and less passionate, headaches and irritable, unable to concentrate, as well as prone to infections. Patients with chronic anemia showed shape like a spoon and brittle nails, cracked in the corners of the mouth, tongue hard to swallow.

Jengkol also very good for bone health because of the high content of calcium, which is 140 mg / 100 grams. The recommended calcium intake for adults is 800 mg per day. Phosphorus content in jengkol (166.7 mg/100 g) is also very important for the formation of bones and teeth, as well as for energy storage and expenditure.

While the dangers of consuming excessive jengkol is risk jengkolan (could not urinate) does not depend on the amount consumed jengkol, but depending on the vulnerability of a person's body. Susceptible people, eating a little jengkol alone can lead to jengkolan. What affects a person's susceptibility to acid jengkolat unclear, but presumably due to genetic and environmental factors.

1. Stab smell
The cause of the smell was actually the amino acids contained in the seed jengkol. Amino acids was dominated by amino acids containing a sulfur (S). When degraded or fragmented into smaller components, the amino acids will produce various flavor components are very smelly, due to the influence of the sulfur. One of the gas that is formed by the elements is very famous H2S gas odor.

2. Acid Jengkolat
Jengkolat acid is one of the components contained in the seed jengkol. The structure is similar to the amino acids (building blocks of protein), but it can not be digested. Therefore can not provide any benefit to the body. Even on a variety of food chemistry books, jengkolat acid is considered as one of the toxins that can interfere with the human body.

Jengkolat acid content in seed jengkol varies, depending on the variety and age of seeds jengkol. The numbers between 1 รข € "2% of the seed weight jengkol. But clearly this jengkolat acid can cause health problems. The cause is the formation of acid crystals will jengkolat can clog the urinary tract. If the crystals are formed more and more, then kelama-lamaan can cause interference at the time of urine. Even if the establishment of an infection that is likely to cause further disturbances such as kidney and prostate disorders.
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