Jambú

Jambú is a medicinal plant, also known as Abecedária, Crião-bravo, Agrião-do-brasil, Jabuaçú or Jamaburana, widely used in cooking to make tacacá, a typical dish from Pará.

However, Jambú can also be used to treat candidiasis, herpes or toothache, for example.

Its scientific name is Spilanthes acmella and can be purchased at markets, supermarkets, street markets and some health food stores.

What is Jambú used for

Jambú serves to help in the treatment of toothache, gall bladder, weakness, skin problems, cough, pulmonary tuberculosis, herpes, gingivitis and candidiasis.

Properties of Jambú

The properties of Jambú include its anesthetic, antifungal, diuretic, antiviral, antiseptic and immune-stimulating properties.

How to use Jambú

Jambú leaves can be used raw, in the preparation of salads, or cooked, to make tacacá or Jambú pizza, for example. Jambú can also be used in the form of tea or infusion, using its leaves, flowers or roots.

• Jambú tea: put 10 g of jambú leaves in 500 ml of boiling water, let stand for 10 minutes, strain and drink up to 3 times a day.

Side effects of Jambú

The main side effect of Jambú is the increase in contractions of the uterus, when consumed in excess.

Contraindications for Jambú

Jambú is contraindicated for pregnant women.

Nutritional information of Jambú

Components	Amount per 100 g of Jambú
Calories	32 calories
Proteins	1.9 g
Fats	0.3 g
Carbohydrates	7.2 g
Calcium	162 mg
Phosphor	41 mg
Iron	4 mg
Vitamin B1	30 mg
Vitamin B2	210 mg
Vitamin B3	1 mg
Vitamin C	7 mg