| Quince fruit |
Cydonia oblonga
Urdu name : بہی دانہ BahiDana
Hindi name : श्रीफल Shreephal
Arabic name : سفرجل
Kashmiri name: Bumm-Tsoonth
English name : Quince
Other names: Cydonian Apple, Elephant Apple, Pineapple Quince
Synonyms: Cydonia vulgaris, Pyrus cydonia
Family: Rosaceae (Rose Family)
Synonyms: Cydonia vulgaris, Pyrus cydonia
Family: Rosaceae (Rose Family)
The quince pulp has the following characteristics: pH (3.43), total soluble solids (14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100 g), reducing sugar (5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture (84.27 g/100 g), ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100 g), fiber (1.65 g/100 g) ...
Parts used: Fruit, seeds.
Useful components: Proteins, carbohydrate, calcium, phosphorous, potassium, water, iron, sodium and vitamins A, B1, B2 and C.
Useful components: Proteins, carbohydrate, calcium, phosphorous, potassium, water, iron, sodium and vitamins A, B1, B2 and C.
Quince, (Cydonia oblonga), a small tree or shrub of the rose family (Rosaceae), grown for its edible fruit. Quince is the only member of the genus Cydonia and is native to Iran, Kashmir, Turkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserveand is often used to give flavour and sharpness to stewed or baked apples. The flesh takes on a pink colour when cooked, giving an attractive colour to jellies and conserves.
The fruit contains tannins including catechin and epicatechin and has a very high concentration of vitamin C. Quince is also a good source of calcium, iron, potassium, magnesium and copper. With a very low calorie density, quince can be enjoyed as part of a healthy eating plan.
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