Il cachi è il frutto di una pianta originaria della zona meridionale della Cina, ma è in Giappone che ha conosciuto la sua grande diffusione; in Italia, questo frutto è arrivato all’inizio del ‘900, anche se già un secolo prima era conosciuto in Europa e in America.
Il gusto gradevolmente dolce è dovuto alla ricchezza degli zuccheri semplici: un cachi da 100 g. contiene 12.53 g. di zuccheri, l’ideale per un’iniezione di sprint. Diuretici e depurativi, grazie alla bassa presenza di sali, i cachi sono decisamente ricchi di fattori vitaminici: 100 g di polpa di cachi apportano ben 237 microgrammi di vitamina A, essenziale come fattore protettivo per la salute della pelle e di tutte le mucose, e 23 mg di vitamina C, anch’essa indispensabile in questo periodo per proteggere l’organismo dai disturbi del cambio di stagione.
I cachi sono frutti piuttosto energetici, infatti apportano 70 calorie per 100 grammi; ma sono anche ricchi betacarotene e di potassio; inoltre, possiedono proprietà lassative e diuretiche, e sono sconsigliati a chi soffre di diabete o ha seri problemi di peso.
Se si ha intenzione di consumarli subito, è necessario scegliere cachi ben maturi, ma con la buccia ancora integra, senza macchie nere né troppe screpolature. Se, invece, si vuole fare la scorta di cachi per tutta la settimana, si possono acquistare non perfettamente maturi, per poi riporli al caldo, vicino alla mele, perché esse producono etilene che facilitando la maturazione, saranno pronti in pochi giorni. Se i cachi vengono consumati ancora acerbi, possono provocare una sensazione gustativa di asprezza avvertibile sul dorso della lingua
Calorie e valori nutrizionali
Valori nutrizionali per 100 grammi di prodotto
Calorie: 70
Grassi:0,19 mg.
Carboidrati: 18,59 g.
Proteine: 0,59 mg.
Fibre: 3,6 g.
Acqua: 80,32 g.
Zuccheri: 12,53 g.
Calcio: 8 mg
Sodio: 1 mg
Ferro: 0.15 mg
Magnesio: 9 mg
Fosforo: 17 mg
Potassio: 161 mg
Manganese: 0.355 mg
Selenio: 0.6 mcg
Un modo semplice ed efficace per conservare i cachi: Sbucciare i frutti quando sono ancora ben sodi, quasi maturi, e tagliarli in 8 – 10 spicchi e farli essicare al sole o in alternativa in un esùsicatore domesticoa ad aria calda a circa 60° – 70° per il tempo necessario.
Terminata lasciarli qualche giorno all’aria possibilmente su di un graticcio quindi riporli in vasi di vetro o plastica con tappo.
Possono essere consumati giornalmente (2 o 3 fette) come caramelle o come energetici, mantengono regolare l’intestino e danno energia, sono veramente gradevoli e si conservano per almeno un anno.
Ciao Luigi, grazie per il tuo contributo! E’ senz’altro un modo semplice e gustoso per conservare i cachi! Continua a seguirci! Grazie ancora.
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