In Hainan, it is often encountered with coffee trees unexpectedly, and it is very common to see coffee beans.
Once, when the picture of the coffee beans taken was sent to Xiong Hu Sun Bao, the two little guys couldn't help but widen their eyes and exaggeratedly shouted: This is the coffee bean!
To tell the truth, coffee beans in terms of appearance, there is really not much special, if not in the ripe season, a green beanie is wrapped in green leaves, it is not easy to attract people's attention, only when the fruit is red, red beans are dotted in the green bushes, it will be a little good-looking.
Compared with coffee cherries, cocoa nuts are really not a little bit higher. Seeing is believing, today in a nearby coffee garden, I saw the cocoa fruit growing on the tree, and my eyes widened in surprise.
One of the peculiarities of the cacao fruit is that it grows on the trunk of the tree from the bottom to the top, especially the bottom trunk, and there is not a single leaf, but from the thick tree, it suddenly produces a large oval cocoa fruit. I looked closely at the junction of the fruit and the trunk, only a short stem about a centimeter long, and felt that there was a danger of being broken at any moment.
The second peculiarity of the cacao fruit is that the fruit is large, resembling a papaya or melon. I haven't seen what Cocoa looked like in her childhood, and I can't imagine how it grew so big.
The third peculiarity is that it is as real as it is false. Bunches of pale green fruits, hanging straight from the trunks, are reminiscent of works of art painted on the outside. If it weren't for the fact that the color of the fruit is gradually changing every day, it would be difficult to distinguish between true and false.
Checked Baidu, that's what it said.
Cocoa, in the mallow family, is an evergreen tree with oval or oblong-shaped stone fruits, with a pale green surface, later dark yellow or nearly red, and brown after drying.
Flavanols and proanthocyanidins isolated from cocoa have the effect of protecting the cardiovascular system, regulating blood pressure, and improving immunity, and the epitechins in cocoa can also effectively inhibit atherosclerosis, and so on.
There is another point that I still know a little bit. Cocoa powder is widely used in food, it is the main raw material for chocolate cake and chocolate candy, and it is also one of the three major beverages in the world.
Thinking of the curious and studious Sun Bao, they took a random shot around the cocoa tree, sent them pictures, and at the same time, they also wanted to popularize science, and the cakes and chocolate candies you like to eat, but they played an important role.
Next, visit the fruit-bearing cocoa tree from time to time to see how its fruit turns red, and perhaps, there will be other amazing discoveries!
Baidu's introduction to the medicinal value of cocoa:
Flavanols and proanthocyanidins isolated from cocoa have a positive effect on regulating blood pressure, increasing nitric oxide production, oxidative defense, and immune system while providing cardiovascular protection. They can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin centrines, while also promoting vasodilation, reducing the inflammatory response and reducing blood clot formation, thereby playing a role in preventing cardiovascular disease. The epitechins in cocoa are effective in inhibiting atherosclerosis, and proanthocyanidins and catechins have a strong antioxidant effect, which can reduce LDL cholesterol and increase HDL cholesterol. This effect can be enhanced by linoleic acid, oleic acid and soft arithic acid in cocoa, which has no effect on cholesterol.