Jil is rich in nutrients such as B vitamins, magnesium and flavonoids, which provide health benefits such as better digestion and prevention of anemia.
To remove the bitterness, good advice is to wrap the jiló in salt and let the water flow through a strainer for about 30 minutes. Then wash the jiló to remove excess salt and dry it with paper towels before use.
Its health benefits include
Each 100g of jil contains only 38 kcal, which is an excellent choice for use in diets. See 10 other foods that help you lose weight.
The following table presents nutritional information per 100 g of raw jil:
It can be easily included in various types of culinary preparations, as shown below. It is a bitter fruit that is often mistaken for a vegetable, as are tomatoes and aubergines.
Jil can be used raw in salads, with lemon juice or in cooked, fried, grilled and baked products.
The Jiló dressing does not have the bitter taste of this fruit, being a great option to accompany red meats.
Ingredients
How to prepare:
In a bowl put the jellies in small cubes, cover with water and add a few drops of lemon to prevent them from browning when preparing other vegetables, drain the water from the jelly, add all the ingredients and cover with water, then season with salt, a green smell, 3 to 4 tablespoons of vinegar, 1 tablespoon of olive oil and 1 teaspoon of pepper sauce (optional).
Ingredients
How to prepare:
Sauté onion and garlic, chopped in olive oil. When the onion is clear, add the jilitas and saute. Then add the eggs, add the salt, green smell and pepper (optional). When the eggs are cooked turn off the heat and add the toasted cassava flour, mixing everything.