Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Aguaymanto Ficha
Aguaymanto Ficha
06
02
Procedencia / Source
Silvestre y cultivada / wild and cultured
08
02
05
06
08
Ancash
Ayacucho
Cajamarca
Cuzco
05
USOS Y APLICACIONES
Disponibilidad / Availability
Ene
Feb
Mar
Abr
May
Jun
Jul
Ago
Set
Oct
Nov
Dic
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sept
Oct
Nov
Dec
The fruit is extremely rich in pro vitamin A and its levels of vitamin C are very
close to those present in oranges. Local Andean communities believe it has
sedative, anticough, febrifuge and diuretic properties. The fruits are consumed
fresh or processed in different presentations (jams, preserved and dehydrated).
PRESENTACIONES / PRESENTATIONS
Humedad / Humidity
Carbohidratos / Carbohydrates
Cenizas / Ash
Fibra / Fiber
Grasas Totales / Total Fat
Protenas / Protein
Acido ascrbico / Ascorbic acid
Calcio / Calcium
Caroteno / Carotene
Fsforo / Phosphorous
Hierro / Iron
Niacina / Niacin
Riboflavina / Riboflavin
78.9 %
16 g
1.01 g
4.90 g
0.16 g
0.05 g
43 mg
8 mg
1.61 mg
55.30 mg
1.23 mg
1.79 mg
0.03 mg
Deshidratada / Dehydrated
Extracto lquido (nctar) / Watered extract of the fruit (nectar)
Mermelada o miel / Jams or syrup
Fruta fresca / Fresh fruit
Pulpa congelada / Frozen pulp
Por cada 100 gr. de parte comestible / For each 100 g of edible part
8/9