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Don't Overeat Petai and Jengkol!

Petai and jengkol are often seen as village food. Although it smelled pungent, many people loved it. Like other foods, petai and jengkol are also useful in addition to being harmful if eaten in excess.

source : google.com


Petai (Parkia speciosa) is very popular in Indonesia, also in Laos, Burma, Malaysia, Singapore, southern Thailand, and northeast India. Besides being enjoyed by local residents, petai is also exported in the form of frozen or soaked in salt water.

This pungent pod is known as a source of natural antioxidants. Researchers from the National University of Singapore said that petai is high in phenolic substances, higher than other vegetables. The pods contain more phenolics than the seeds, so the antioxidant content is higher.

Petai seeds also contain vitamin C, but not with pods. In addition, petai also contains vitamins A, B6, and B12, as well as potassium and iron.

The smell of petai can hold 2 days in the mouth and in the body due to the content of certain amino acids. Because it is a source of complex carbohydrates, petai can make foul smelling. It is said that petai can produce serotonin which can cause comfort.

Petai is believed to have various properties, including neutralizing acid and reducing irritation in the intestine. Research shows that petai can reduce the risk of death from stroke by up to 40%. In addition, consumption of petai can overcome anemia and high blood pressure.

However, petai should not be consumed in excess. Based on research petai can harm the kidneys. People who suffer from gout should also not eat petai.

How about jengkol? The scientific fruit of Archidendron pauciflorum is native to Southeast Asia. The seed extract can produce purple, so it is commonly used as a textile dye.

In addition to Indonesia, jengkol is also consumed in Malaysia, Myanmar, Bangladesh and southern Thailand. That said, jengkol can overcome diabetes and high blood pressure. Even though it hasn't been scientifically proven, jengkol can also treat anemia because of its high iron content.

According to detikhelath, every 100 grams of jengkol has 4.7 grams of iron. The average person consumes 20-50 grams per serving, so iron can be obtained from just 0.85 - 2.3 grams of iron alone. Even though in general humans only need a daily iron intake of 0.11-0.27 grams.

Consuming too much jengkol can cause poisoning. This fruit contains jengkolat acid (djenkolic acid), which when deposited can form a pointed crystal. This deposit is dangerous because it can injure the blood vessels and urethra.

Symptoms of jengkol poisoning are abdominal pain, nausea and vomiting, difficulty urinating, and reduced urine volume accompanied by blood spots. If not treated properly, the victim can suffer from gout and acute kidney failure. These symptoms usually attack men and are not immediately visible, but can accumulate as they often eat jengkol.

It is not yet clear how much jengkol is safe for consumption. In addition, individual tolerance of jengkolat acid also varies. If you experience abdominal pain, nausea, vomiting, and difficulty urinating, overcome by drinking as much water as possible. If necessary, drink charcoal that is mashed and mixed into water to absorb the jengkol poison left in the digestive tract.

However, if it has been severe such as pissing off blood and not fond of drinking, immediately go to the doctor or hospital. The doctor will give an infusion of sodium bicarbonate to balance the chemical composition in the body after jengkol acid poisoning.

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