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Sea buckthorn fruit contains sugars, sugar alcohols, fruit acids, vitamins, polyphenols, carotenoids, fiber, amino acids, minerals, and plant sterols. [2] [8] Species belonging to genus Hippophae accumulate oil both in the pulp and in seed of the fruit. [2] Oil content in the pulp is 1.5–3.0%, while in seeds, oil is 11% of the fresh weight.
Sea buckthorn berries. Sea buckthorn oil is a red-orange oil derived from sea buckthorn plants. The most commonly used species for this purpose is Hippophae rhamnoides.Species belonging to this genus accumulate lipids in the mesocarp (the fruit pulp), [1] so the oil can be extracted from either the seeds or the pulp.
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Fruit drinks were among the earliest sea buckthorn products developed in China. Sea buckthorn-based juice is common in Germany and Scandinavian countries. It provides a beverage rich in vitamin C and carotenoids. [4] Sea buckthorn berries are also used to produce rich orange-coloured ice-cream, with a melon-type taste and hints of citrus. [12] [13]
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The Philippine balatan or sea cucumber breeding/harvesting. Sea cucumbers destined for food are traditionally harvested by hand from small watercraft, a process called "trepanging" after the Indonesian Malay word for sea cucumber teripang. [3] They are dried for preservation, and must be rehydrated by boiling and soaking in water for several days.
The fruit is very tasty, and can be used for jam or eaten directly from the tree. The shrub is low maintenance and largely disease and pest free. Sea grape does have one minor pest, the sea grape borer, which is a moth native to florida that bores into small twigs and branches and kills them along with their leaves.