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Quince Health Benefits

Quinces are medium sized semi-tropical deciduous trees, growing to about 10 to 15 feet in height. Pink-white flowers appear in the spring and early summer, which develop into golden colour pear-shaped fruits.

 

Native to Asia Minor, this once popular delicacy has taken backseat in the modern times of the molecular biotechnology world.

 

The fruit is a good source of minerals such as copper (130 µg or 14% of RDA), iron, potassium, and magnesium as well as B-complex vitamins such as thiamine, riboflavin and pyridoxine (vitamin B-6).

 

Though it is also grown in the United States, the Asian variety is softer and much juicier. Apart from being eaten raw, quinces are commonly made into preserves and jellies as well.

 

Quince is low in saturated fat, cholesterol and sodium, while having lots of vitamin C, dietary fiber and copper. Those suffering from liver diseases and eye diseases would surely benefit from regular quince consumption.

 

Regular consumption of quince not only aids in digestion, but also helps lower cholesterol. Quince is great for peptic ulcers and in general soothes the GI tract.

 

Quince works well for morning sickness, and mixed with honey is wonderful for colitis, diarrhoea, and intestinal infections and constipation and Quince syrup works well for haemorrhoids.

 

Quince is a good source of iron, which is great for preventing iron deficiency anaemia,  a condition in which the blood lacks an adequate amount of red blood cells to transport oxygen throughout the body’s tissues.

 

Quince contains antibacterial properties, and is often used to cure bad breath. Because it kills bacteria, it is also a great food for fighting colds and flu. Quince is often made into a skin cream to reduce blemishes and moisturize skin.

 

Consumption of quince has been found to be beneficial for people suffering from gastric ulcer.

 

Quince juice is known to have tonic, antiseptic, analeptic, astringent and diuretic properties.

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