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Phylum:
Tracheophyta
Estimated genome size:
0.1 m
Organism size:
0.1 m
Distribution
Carpobrotus acinaciformis thrives in coastal loose sands and rocky outcrops across the Western Cape Province, ranging from Saldanha Bay to the Cape Peninsula and extending eastward to Mossel Bay. While native to South Africa, this species has also become naturalized in other regions worldwide.
PromethION Sequencing Report:
Output:
68.91 Gigabases
Approximate N50:
4.17 kilobases
Draft Genome Assembly Statistics:
Genome Length:
653.21 Mb
BUSCO completeness score (single and duplicated genes):
98.5%
Importance:
The Pink Sourfig bears edible fruits with notable medicinal properties, and is consumed orally to help treat tuberculosis and other pulmonary infections. Leaf juice is used topically on sores or burns and is an antiseptic. The leaf juice is believed to have diuretic effects and to aid in relieving dysentery. Both leaf and fruit preparations are taken internally to address heart conditions and used as a mouthwash or gargle to soothe sore throats and oral sores.
Sample Contributor contact details
Ernst Van Jaarsveld,
University of Western Cape | Babylonstoren
Phylum:
Tracheophyta
Estimated genome size:
615 Million DNA base pairs (0,615 Giga bases)
Organism size:
3 m
Distribution:
The Marama bean is locally found in northern Gauteng, Limpopo, North West and the Northern Cape where it is localised in patches of grassland and wooded grassland vegetation in sandy and limestone soils.
PromethION Sequencing Report:
Output:
15.96 Gigabases
Approximate N50:
17.23 kilobases
Tylosema esculentum
Maramaboon
Draft Genome Assembly Statistics:
Genome Length:
295.03 Mb
BUSCO completeness score (single and duplicated genes):
98.6%
Importance:
Marama bean is a drought-tolerant perennial legume of southern Africa which has incredible potential to be developed into an agricultural important crop plant. The seeds and tubers are edible, nutritious (high protein content) and a palatable food source that are collected and consumed locally. When cooked or roasted, the seeds develop a rich, nutty flavour reminiscent of coffee beans or roasted cashews. It can also be cooked with maize, ground into flour, or used to create a warm beverage. It is often used in the preparation of cosmetics
Sample Contributor contact details
Ernst Van Jaarsveld,
University of Western Cape | Babylonstoren
Photo credit:
© C. Sydes
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