Content
The caruru, also known as Caruru-de-Cuia, Caruru-Rôxo, Caruru-de-Mancha, Caruru-de-Porco, Caruru-de-Espinho, Bredo-de-Horn, Bredo-de-Espinho, Bredo-Vermelho or Bredo, is a medicinal plant that has antibacterial, anti-inflammatory properties and is rich in calcium, being used in order to strengthen bones and teeth, for example.
The scientific name of the caruru isAmaranthusflavusand its leaves are usually used in salads, sauces, stews, pancakes, cakes and teas, for example, while seeds are mainly used in the preparation of bread.
What is it for
The caruru plant is rich in iron, potassium, calcium and vitamins A, C, B1 and B2, and can be indicated as a way to complement the treatment of various situations, since due to its composition it has mainly anti-inflammatory and antimicrobial properties.
Thus, the kuru could help fight infections in the body, assist in the treatment of liver problems, fight osteoporosis and strengthen bones and teeth, since it is very rich in calcium. In addition, as it is rich in iron, it could help prevent anemia and improve the supply of oxygen to the body, since iron is essential for hemoglobin, which is the component of blood cells responsible for transporting oxygen.
Nutritional information
The following table provides the nutritional information for 100 g of raw caruru.
Components | Amount per 100 g of raw caruru |
Energy | 34 kcal |
Proteins | 3.2 g |
Fats | 0.1 g |
Carbohydrates | 6.0 g |
Calcium | 455.3 mg |
Phosphor | 77.3 mg |
Potassium | 279 mg |
Vitamin A | 740 mcg |
Vitamin B2 | 0.1 mg |
The increase of caruru in the daily diet increases the nutritional value of the meal, making it possible to reduce the amount of salt used in the culinary preparation.
Traditional Caruru Recipe
Typical dish with Caruru
Ingredients:
- 50 okra
- 3 tablespoons chopped caruru
- 1/2 cup cashew nuts
- 50 g of roasted and ground shelled peanuts
- 1 cup of smoked, peeled and ground shrimp
- 1 large onion
- 1 cup of palm oil
- 2 lemons
- 1 tablespoon of salt
- 2 cups of hot water
- Pepper, ginger and garlic to taste
Preparation mode:
Wash the okra and dry well to avoid drooling when chopping. Place the dried and ground prawns, the grated onion, garlic, salt, chestnuts and peanuts to sauté in palm oil. Add the chopped okra, water and lemons to cut the drool. Add some dry, whole and large prawns. Cook everything until it is pasty and remove from heat when the okra seeds are pink.