Baobab fruit – healing properties, nutritional value, culinary uses

In Poland, the baobab fruit is not available in its entirety.In stores you can buy a packaged baobab in the form of powder – its nutritional value is the same as in the whole fruit.

Baobab is commonly used by indigenous people of Africa, also for healing purposes.Antioxidant, anti-inflammatory, antibacterial properties of baobab fruit are confirmed by modern medicine.Due to the very high concentration of vitamin C and the antioxidant potential, they were considered the next superfood.


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Baobab (Adansonia digitala) is a huge tree growing on the prairies and savannas in the Sahelian region of central Africa, as well as in the western part of Madagascar in very hot and dry areas.It reaches up to 25 meters in height, and the trunk can be up to 10 meters in diameter.Baobab lives several hundred years, and some sources even speak about 2000 years.Due to the shape of the crown of the tree, which resembles spreading roots, in African dialects the baobab is called an inverted tree.Baobab for the indigenous people is of great importance, hence it is often referred to as the tree of life.In a wide range, all its elements are used, such as bark, leaves, seeds and fruits.It is a valuable nutrient and healing resource.

Properties and nutritional value of baobab fruit

Baobab produces fruit with an oblong shape, 20-30 cm long and about 10 cm in diameter, which grows individually on long stems.The baobab fruit is composed of a woody outer shell, which accounts for 45% of their weight, flesh (15%) and pips (40%).Fresh fruits contain yellowish-white and slightly acidic pulp inside, which undergoes natural dehydration in strongly ripe fruits, becomes loose and has the consistency of clumped powder clumps.The pulp surrounds numerous seeds and is divided into elements by red, filamentous fibers.

In Poland, you can buy a packaged baobab in powder form.Its nutritional value is the same as in the whole fruit.

The baobab fruit mainly carbohydrates.Almost no water or fat.They are a source of calcium, a large amount of potassium, thiamine, nicotinic acid and vitamin C in a very high concentration.Baobab is one of the best sources among fruits, but researchers note high variability of vitamin C content even among trees representing the same variety.Daily demand for ascorbic acid can be covered by eating 23 g of powdered baobab.

The amount of calcium in the baobab makes it a valuable element of the diet of people who do not consume milk and dairy products.Polyphenolic compounds present in the parenchyma are responsible for the high antioxidant potential of baobab.Simple sugars account for about 36% of all carbohydrates in the fruit, hence its distinctly sweet taste.The flesh contains large amounts of pectin, mucus and tartrate and tartaric acid, which are responsible for the acidic taste.Baobab pectins have the ability to concentrate liquid food, however, they form irregular structures, which are not used in industry.

In Poland, the baobab fruit is not available in its entirety.In stores you can buy a packaged baobab in the form of powder.Its nutritional value is the same as in the whole fruit, because no thermal treatment is used for powder production, and the pulp of baobab naturally dehydrates during ripening.


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