Jamun

SCIENTIFIC NAME :
Eugenia Jambulana

MEDICINAL VALUE :
Used in the treatment of diabetes, to strengthen teeths and gums, throat problems, diarrhoea, dysentry

NUTRIENT VALUE :
Good source of minerals like calcium, potassium, magnesium, phosphorous, sodium and vitamin C. contains a good amount of carotene and folic acid.

CULINERY AND OTHER VALUES :
Can be eaten raw. Used to make jamun juices, smoothies, certain desserts etc.

GLOSSARY :
English : Jamun
Tamil : Njaval
Malayalam : Njaaval
Telugu : Neredu
Kannada : Neralae
Hindi : Jaman / Jamoona
Bengali : Kaljam
Gujarati : Jambudo
Konkani : Zamblan
Marathi : Jambul
Oriya : Jamukoli
Punjabi : Jaman / Jamoona
Tulu : Nerole