The palm fruit is a unique and nutritious treat, native to the tropical regions of Vietnam. With a rich, fatty composition, this fruit is an excellent source of energy and essential nutrients. According to the National Institute of Nutrition’s Vietnamese Food Composition Table, palm fruit is categorized as a nut, and its nutritional profile is impressive. A 100-gram serving provides 178 Kcal of energy, along with 2.3 grams of protein, 13.4 grams of lipids, and 12.1 grams of glucides. It also contains important minerals like calcium, with 38 mg present in the same serving size.
Palm fruit has gained recognition as a delicacy in the midland regions, commanding prices of up to nearly 100,000 VND per kilogram. Its health benefits are also noteworthy. Herbalist and physician Dr. Nguyen Huu Trong, Director of the Institute for Research in Traditional Medicine and Organic Products of Vietnam, shared that palm fruit, also known as “cọ sẻ,” has a sweet and astringent taste and is considered neutral in nature. It is typically harvested during autumn and winter and is commonly consumed fresh or pressed for its oil. The roots of the palm tree also hold medicinal value in traditional remedies.
International studies have suggested that palm nuts may possess anti-cancer properties, showing potential in treating cancers of the throat, esophagus, and liver. Additionally, palm roots are said to alleviate coughs and asthma, while the leaves can aid in stopping uterine bleeding. However, it’s important to note that these effects have not been scientifically validated in Vietnam, so consumption should be primarily for culinary enjoyment rather than medicinal purposes. Always consult a medical professional and adhere to their prescribed treatment plans for any health concerns.
Whether enjoyed as a food or used as a complementary therapy, palm fruit should be consumed in moderation. Overindulgence may lead to intoxication, especially if consumed on an empty stomach. To ensure safety, it’s crucial to discard infested fruits to prevent bacterial or parasitic infections.
When consuming palm fruit, it is recommended to remove the peel to avoid any potential digestive issues. The fruit also contains tannins, which contribute to its astringent taste, especially when eaten raw. Excessive consumption may lead to constipation and food bolus formation in the intestines. For mild diarrhea, mashing and juicing the fruit can help stop the condition in adults, but this method is not advised for children due to their immature digestive systems.
In recent times, certain regions like Phu Tho have begun extracting palm oil for culinary purposes. However, experts caution that while palm oil offers some benefits, excessive consumption may have detrimental effects on health. The fatty acid composition of palm oil consists of 50% saturated fat, 40% monounsaturated fat, and 10% polyunsaturated fat. The primary saturated fat is palmitic acid, accounting for 44% of the calories. Palm oil also contains significant amounts of oleic acid, smaller amounts of linoleic acid, and stearic acid. Due to its high saturated fat content, excessive intake of palm oil can increase the risk of cardiovascular disease, elevated cholesterol levels, and contribute to weight gain, obesity, and type 2 diabetes.
Therefore, it is advisable to limit the consumption of palm oil and palm fruit to maintain a healthy balance and minimize potential health risks.
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