7 Benefits of Jiló and How to

Jiló is rich in nutrients such as B vitamins, magnesium and flavonoids, which bring health benefits such as improving digestion and preventing anemia.

To remove your bitterness, a good tip is to wrap the salt in the jiló and let your water drain in a sieve for about 30 minutes. Then you should wash the jiló to remove the excess salt and dry it with paper towels before using it.

Its health benefits include:

1. Help to lose weight because it is rich in water and fibers, which increase satiety;
2. Prevent vision problems by being rich in vitamin A;
3. Prevent atherosclerosis and heart problems because it contains flavonoids that protect the blood vessels from atheroma plaques;
4. Improve oral health and combat bad breath as it has antibacterial properties;
5. Prevent anemia, being rich in iron and B vitamins;
6. Improve digestion by being rich in water and fiber, helping to fight constipation;
7. Help in controlling blood sugar as it is high in fiber and low in carbohydrates.

Each 100 g of jiló has only 38 kcal, being a great option to use in diets of slimming. See 10 other foods that help you lose weight.

Nutritional information

The following table shows the nutritional information for 100 g raw jelly:

Jiló can be easily included in several types of culinary preparations, as shown below. It is a fruit with a bitter taste that is often confused with a vegetable, in the same way as the tomato and eggplant. He

How to use Jiló

The jiló can be used raw in salads, along with lemon juice or in recipes cooked, fried, grilled and along with baked goods.

Jiló Vinaigrette Recipe

The jiló vinaigrette does not have the bitter taste of this fruit, being a great option to accompany red meats.

Ingredients:

• 6 medium wedges minced in cubes
• 1 diced diced onion
• 2 diced diced tomatoes
• 1 small diced pepper
• 2 garlic cloves
• salt, green scent and vinegar to taste
• 1 tablespoon olive oil
• pepper sauce (optional)

Method of preparation:

Place the sliced ​​jilós in small cubes in a container, cover with water and add a few drops of lemon to not darken while preparing the other vegetables. Drain the water from the jiló, add all the ingredients and cover again with water, then season with salt, green scent, 3 to 4 tablespoons of vinegar, 1 spoon olive oil and 1 teaspoon of pepper sauce (optional).

Recipe from Farofa de Jiló

Ingredients:

• 6 jilós minced in cubes
• 1 chopped onion
• 3 cloves garlic
• 3 eggs
• 1 cup cassava flour
• 2 tablespoons olive oil
• green smell, salt and pepper to taste

Method of preparation:

Sauté the chopped onion and garlic in olive oil. When the onion becomes transparent, add the jilós and braise. Then add the eggs, add the salt, the green smell and the pepper (optional). When the eggs are cooked, turn off the heat and add the roasted cassava flour, mixing everything.