Quince has long been utilized in folk medicine and is rich in vitamins. It is first used to treat gastrointestinal problems and ease coughs.
Not just the fruit but also the seeds and leaves are therapeutic. Quince can be consumed raw or prepared into juices, compotes, and syrups that are equally effective at treating a variety of health issues.
Minerals and vitamins abound in quince fruit. It also includes significant amounts of vitamins B1, B2, niacin, carotene, calcium, magnesium, potassium, copper, sodium, zinc, iron, manganese, salt, chlorine, and sulfur. Vitamin C content is high, exceeding that of lemons. It also includes carbohydrates, dietary fiber, and protein.
The quince’s seeds, which are used to make tea, are its most healing component. The seeds, when soaked in water, generate mucus that clears the respiratory system and treats coughing issues. They also contain significant levels of amygdalin, or vitamin B17, which has anti-cancer properties. The seeds are abundant in sugars, emulsin, tannin, pectin, fat, tannin, and protide.
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Quince mucus benefits the function of the intestines and guards against infectious infections because of tannin. The circulatory system benefits from pectin, which also lowers blood pressure and shields the body from radioactive radiation.
Quince juice treats cough, asthma and diarrhea, while roasted or boiled quince is recommended for anemic people, but also for treating inflammation of the stomach and intestinal mucosa. It can also help with heavy periods.
Preparation of quince juice:
One kilogram of quince should be washed, finely grated, and then strained through cheesecloth. Because juice oxidizes quickly, consume it right away. It is ideal to consume it before meals.
To make quince tea, cover the seeds with boiling water, let them stand for a few minutes, and then brew a cup.
Quince are another fruit that may be used to make desserts and are also therapeutic.