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Peachpalm

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Scientific name: Bactris gasipaes

Family: Arecaceae

Origin: Tropical and C America

Medicinal use: It can be dried and processed to obtain flour and used in different proportions in bakery, pastry, and making noodles, compotes and jellies. It is used in tamales, ceviches, creams, picadillo, breads, cakes, chicha. It is one of the tropical foods with the highest nutritional value due to its high quality protein content (2.5-4.8%), the amount of essential amino acids it has. In addition to the fruit, the flower, the seed and the palm (heart) are edible.

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