Neera syrup is produced when fresh neera is heated under moderate temperature (103°C – 105°C) and concentered to syrup consistency.
Yield of the product is 18-20%. In many countries, neera syrup is used as health and wellness drink and prevalently used in Ayurveda and other system of medicine.
Neera can be called as fermented sap and non-fermented sap. It is a refreshing and light drink, translucent in color, extremely cool in sensation, sugary sweet to taste, similar to palm juice which is susceptible to natural fermentation at ambient temperature within a few hours of extraction due to enzymatic and microbial fermentation since it is rich in sugars, vitamins, proteins, minerals.
Neera contains lots of Vitamin, Minerals and other components, from that, some of the vitamins that neera has are vitamin C and 12 of the essential B complex vitamins. Neera also contains a good amount of minerals such as potassium, magnesium, iron, calcium, zinc and phosphorus. Neera or inflorescence sap of coconut and other sap yielding plants is a healthy nutritious drink.
Once fermented, neera becomes toddy which is unsuitable for health drink or for value added products.
Clinical studies indicate medical applications of neera for asthma, tuberculosis, bronchial suffocation and piles.
Nutrient content in neera syrup
