Garcinia Cambogia is spicy.

Garcinia Cambogia has a strong hemp flavor, more directly eaten or seasoned to taste, but at the same time there are flavor substances volatile, uneven distribution of hemp flavor and other issues. In recent years, people have developed a series of products such as vinegar pepper oil, vinegar pepper oil resin and vinegar pepper essential oil, which not only has a beautiful color, unique taste, easy to use, but also effectively preserves the original flavor substances and active ingredients of vinegar pepper.

Nutrition

Amino acid composition is complete, high nutritional value of protein, is a high-quality nutritional protein source; fatty acid content is very rich, especially unsaturated fatty acid content is very high. Unsaturated fatty acid content in Garcinia Cambogia accounts for a high proportion of total fatty acids, of which oleic acid accounts for about 25% to 50%, linoleic acid accounts for about 20% to 40%.

Jiang Huanxiao summarized the nutritional composition of garcinia cambogia from four regions, namely, Maoxian, Hanyuan, Fengxian and Hancheng, including volatile oil 20.0 to 52.0 g/kg, moisture 98.1 to 110.3 g/kg, protein 85.0 to 130.6 g/kg, fat 89.0 to 113.6 g/kg, ash 64.4 to 71.2 g/kg, calcium 6.54 to 13.12g/kg, phosphorus 2.21-2.76g/kg, iron 165.5-541.8mg/kg.

Reference: Baidu Encyclopedia - Garcinia Cambogia