Nutritional value of pitaya anthocyanin 1
Pitaya contains anthocyanins, especially red meat varieties. Anthocyanin is an effective antioxidant, which can effectively prevent arteriosclerosis, thus preventing stroke and thrombosis caused by heart attack; It can also fight against free radicals and effectively resist aging; It can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia.
2. Pitaya is rich in plant protein.
Plant protein is a kind of active albumin, which will automatically combine with heavy metal ions in the human body and be excreted through the excretory system, thus playing the role of detoxification. In addition, albumin has protective effect on gastric wall.
3. pitaya is rich in vitamin C.
Pitaya itself has vitamin C with skin whitening effect, and water-soluble dietary fiber for reducing weight, lowering blood sugar, moistening intestines and preventing colorectal cancer.
4. Iron content of pitaya
Pitaya itself contains more iron than ordinary fruit. Iron is an indispensable element for producing hemoglobin and other iron substances, and moderate intake of iron can also prevent anemia.
Edible skills and precautions of red pitaya 1. Red pitaya has high water content and is especially suitable for eating in various dry environments such as offices and air-conditioned rooms.
2. The pulp of pitaya contains almost no fructose and sucrose, and the sugar is mainly glucose, which is easy to absorb and suitable for eating after exercise.
3. Pitaya should not be eaten with milk. Diabetic patients, women who are weak and afraid of cold, and those with cold constitution with symptoms such as pale face, weakness of limbs and frequent diarrhea should not eat more; And women should not eat pitaya during menstruation.
The origin of red pitaya is Costa Rica, Guatemala, Panama, Ecuador, Cuba, Colombia and other places in Central America. Later, it was introduced to Vietnam, Thailand and other Southeast Asian countries, Taiwan Province Province of China and Hainan, Guangxi, Guangdong, Fujian, Yunnan and other provinces and regions of Chinese mainland.
The price of red pitaya is high, and the quality of fresh food is good. The price is a little more expensive than that of white pitaya, generally around 10 yuan -20 yuan/kg. The price deviation will be greater with different places of origin.
How to choose 1 for red pitaya? The heavier the pitaya, the more juice and the fuller the pulp. So when buying pitaya, the weight of each pitaya should be weighed by hand, and the heavier the better.
The redder the surface, the better, and the greener and fresher the green part. If the green part turns yellow, it means it is not fresh.
3. Big and full, round and convex in the middle. The scales outside the peel are actually top grade. Pick them up and knead them until they are a little soft (not too soft, otherwise the juice will burst when cut). This kind of pitaya will be delicious and sweet.
Red pitaya with mature preservation method can be directly put into the cold storage after being bought back, otherwise it can be ripened at room temperature.