Vitamins tamarind

Tamarindus indicus L. Luo Huang Zi (Tamarind) (stem, fruit) Tannins, beta-amyrin, campesterol, beta-sitosterol, palmitic acid, oleic acid, linoleic acid, eicosanoic acid, arabinose, xylose, galactose, glucose, uronic acid, pectins, mucilage, vitamin B.60-216 Diuretic, purgative, for liver disorders, inappetence, digestion, and hypoglycemic, hypocholesterolemic properties. 

The ascorbic acid content in tamarind is very low and varies from 2-20 mg/lOOg (Lefevre, 1971 and Ishola et al, 1990, both cited in (5)). Tamarind frait pulp was reported to have a high content of vitamin B (thiamine, riboflavin and niacin) as well as a small amonnts of carotene and vitamin C (75). 

Both leaves and bark are rich in tannins. Leaves yield a red dye, which is used to give a yellow tint to cloth previously dyed with indigo 13). Tamarind leaves are a fair source of vitamin C and p-carotene and the mineral content is high, particularly potassium, phosphorous, calcium and magnesium (3). 

Tamarind leaves are a fair source of vitamin C and (3-carotene mineral content is high, particularly P, K, Ca and Mg. 

Contains plant acids (16-18%) composed mainly of r/-tartaric acid (up to ca. 18%), with minor amounts of /-mahc acid. Citric acid has also been reported as a major component in the old literature, though it has not been detected in Indian tamarind (youngken). Other constituents include polyphenolics (catechin, epicatechin, and procyanidin), flavonoids (taxifolin, apigenin, eriodictyol, luteolin, and naringenin), sugars (20-40%), pectin, protein (2.8%), fat, vitamins (e.g., Bi and C), minerals (Ca, K, P, etc.), and tartrate (merck ... 

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