Edible Aloe Vera(Aloe Vera Barbadensis) |
About: Aloe Vera is a hardy succulent semi-tropical plant that, at the present time can almost be found worldwide. There are various types of Aloe Vera, the edible variety is Aloe vera barbadensis, and the leaves are thick and very fleshy |
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Nutritional Value: Enzymes: It
contains 8 enzymes: aliiase, alkaline phosphatase, amylase, bradykinase, carboxypeptidase, catalase, cellulase, lipase, and peroxidase.
Minerals: It provides calcium, chromium, copper, selenium, magnesium, manganese, potassium, sodium and zinc. Vitamins: vitamins A (beta-carotene), C and E, B12, folic acid, and choline. Sugars Fatty acids: It provides 4 plant steroids; cholesterol, campesterol, β-sitosterol and lupeol. Hormones: Auxins and gibberellins that help heal wounds and have anti-inflammatory action. 4. Others: It
provides 20 of the 22 human-required amino acids Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2763764/ |
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Grow and Care: |
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Cultivation : |
Propagate by teaching younger plants from the adult plants' base or the joint root system. Aloe Vera cannot be grown by leaf-cutting |
Soil: |
Doing well in the draining soil, you can create your own mix using equal parts of loam, sand and compost. |
Sunlight: |
Give the plants adequate sunlight, prefer 8-10 hours a day. |
Water : |
Aloe Vera consists of 98% water, so do not water the plant if the soil is moist, water the plant only when the soil is parched. |
Fertilizer: |
Fertilize once a year with a low nitrogen, high phosphorous and low potassium fertilizer such as 15:30:15 or 10:40:10, do not overdo it which will cause the plant to grow in an unhealthy manner. |
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