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Health Benefits of Australian Native Foods

Australian native foods have sustained one of the world’s oldest continuous population for thousands of years, but, these foods are not likely to be found in the diets of newer migrants.

If you are a food lover, you can try some of the health benefits of Australian native foods.

Australian specialties offer an attractive appearance with delicious flavor. Based on research, Australian native foods contain these nutrients:

  • Antioxidants
  • Benefits of Magnesium
  • Benefits of Calcium
  • Folic acid
  • Vitamin E
  • Zinc
  • Selenium

Health Benefits of Australian Native Foods:

1. Kangaroo Meat

Kangaroo meat is slowly making its place on Australian dinner plates, and is available in most major supermarket in the country.

Kangaroo meat’s low fat content of around 2%, high level of omega-6-fatty acids, and high protein content, make it popular with health-conscious carnivores.

Also, the relatively small environmental footprint of kangaroo, as compared to other red meat sources appeal to the environmentally-aware consumer.

2. Finger Limes

With their elongated form and delicate pink beads, finger limes are known for the way they burst with flavour inside your mouth. This makes them a spectacular accompaniment to just about any dishes, most especially seafood.

The demand for this fruit has increased both in Australia and overseas, and it is believed that its colour and caviar-like appearance is a part of the appeal.

Finger limes are native to northern New South Wales and south east Queensland, and it is 1 of 6 species of native citrus.

3. Macadamia Nuts

Macadamias have a rock-hard outer, but the nut inside is delicious raw, roasted, salted, ground into nut butter or coated in chocolate.

Macadamia oil is also known for its its high smoke point, sweet flavour and healthiness.

Australia is one of the world’s largest producers of macadamia products, and they contribute to more than 30% of the global crop and exporting to over 40 countries.

4. Quandong Fruit

Quandong fruit is almost the same as peaches. This fruit is popular because it can be used as a medicine. Quandong fruit contains high vitamin c. And usually processed into various cakes, sauces, and jams

5. Sea Asparagus

This plant can be found on the southern coast of Australia. Asparagus has that salty taste with a crunchy and crisp texture.

This vegetable is a source of iron and calcium. Also, vitamin A is can be found in this plant.

6. Snowberries

Snowberries grow in the sub-alpine regions of Tasmania and chilly wet forests, and are known for its snow-white sphere with a red tip.

They are described as having a crispy texture and sweet but subtle flavour, which make them ideal to accompany other desserts and ice cream.

But, despite their delicious appeal and taste, they are difficult to grow commercially.

7. Warrigal Greens

Is an antioxidant-rich green known by a few names including Warrigal greens, New Zealand spinach, native spinach, and Botany Bay greens. Its scientific name is Tetragonia tetragonioides and can be found throughout Australia.

This native spinach is hardier than the English version, and for some better tasting too. But, before eating this, it must be blanched in boiling water for 10-15 seconds, to get rid of potentially harmful oxalates.

Source:
AustraliaPlus
Dr Health Benefits

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photo credit: pixabay

Lisa is a researcher in beauty and health products from Australia. She spends most of her time studying health sciences and when she is not working she writes about her findings and experience on various blogs.

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