Cajá is a cajazeira fruit with the scientific name Spondias mombin , also known as cajá-mirim, cajazinha, taperibá, tapareba, taperebá, tapiriba, ambaló or ambaró.
Cajá is mainly used to make juice, nectars, ice cream, jellies, wines or liquors and as it is an acidic fruit it is not common to eat it in its natural state. The cajá-umbú variety, which results from the crossing between cajá and umbú, is a tropical fruit from northeastern Brazil used mainly in the form of pulp, juices and ice cream.
The main benefits of cajá can be:
- Help you lose weight because it has few calories; Improve skin and eye health by having vitamin A; Fight cardiovascular diseases by having antioxidants.
In addition, it also helps to relieve constipation, especially the variety of cajá-mango, which is more easily found in northeastern Brazil and is rich in fibers.
Nutritional Information of Cajá
| Components | Quantity in 100 g of Cajá |
| Energy | 46 calories |
| Proteins | 0.80 g |
| Fats | 0.2 g |
| Carbohydrates | 11.6 g |
| Vitamin A (Retinol) | 64 mcg |
| Vitamin B1 | 50 mcg |
| Vitamin B2 | 40 mcg |
| Vitamin B3 | 0.26 mg |
| Vitamin C | 35.9 mg |
| Calcium | 56 mg |
| Phosphor | 67 mg |
| Iron | 0.3 mg |
Cajá can be found all year round and its production is greater in southern Bahia and northeastern Brazil.
