High in Vitamin C, antioxidants and protein, Quandongs were considered a wonderful substitute for meat, especially when meat was scarce by the Indigenous Australians
It is also valued equally as a medicine in the treatment of skin conditions and rheumatism.
• Contains twice the Vitamin C of an orange.
• A wonderful source of Vitamin E, folate, magnesium and calcium.
• A valuable vegetarian/vegan source of iron and zinc.
• A rich source of phenolic-based antioxidants which boost the immune system, reduce inflammation and protect against a number of diseases including cancer, cardiovascular disease and Alzheimer’s disease.
• The kernel contains a range of complex oils and is recognised for its antibacterial and anti-inflammatory qualities.
• Contains Rutin, a strong antioxidant that can reduce the proliferation of free radicals. Rutin works with Vitamin C to strengthen capillaries, reduce dark circles under the eyes and strengthen the skin from the affects of aging.
Taste and Smell
A sweet taste with a balancing slightly sour and salty aftertaste and a mild aroma of dry lentils with some earthy fermented touches.