Jamun (Java Plum) Astringency Solved! | जामुन का रहस्य: खाने पर मुँह में कसैलापन क्यों आता है?
Автор: Agri Gyan SK
Загружено: 2025-07-04
Просмотров: 235
Ever wondered why eating jamun (java plum) leaves a rough, dry, or sticky feeling in your mouth?
जामुन में मौजूद टैनिन (tannin) और गैलिक एसिड (gallic acid) जैसे प्राकृतिक रसायन कैसे हमारे मुँह में रूखापन पैदा करते हैं, हम आपको विज्ञान के साथ समझाएंगे।
This video has the answer! [00:05] Discover the science behind the "astringent effect" caused by natural chemicals like tannin and gallic acid found in jamun's skin and pulp. [00:12]
Learn a simple yet effective trick to enjoy your jamun without the dryness! We'll show you how a little salt or chaat masala can neutralize the tannins and boost saliva production, making your jamun experience much more pleasant. [00:54]
In this video, you'll learn:
What causes the dry mouth feeling after eating jamun. [00:12]
The role of tannins and gallic acid. [00:17]
A quick and easy solution to reduce jamun astringency. [00:54]
How salt helps improve the taste and texture of jamun. [01:20]
Don't let the astringency stop you from enjoying the delicious benefits of jamun! Watch now for this helpful tip!
#Jamun #JavaPlum #DryMouth #Astringency #HealthTips #FruitHacks #IndianFruit #HomeRemedies #FoodScience #HealthyEating #जामुन #मुँहसूखना #घरेलूउपाय #फल #सेहत #हेल्थटिप्स #agrigyansk
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