Cooked papaya is recommended in the recipes now, such as "stewed papaya with rock sugar and tremella", "stewed papaya with milk" and "stewed papaya with China wood frog", which are all familiar desserts. However, when papaya is heated, its carotene, vitamin C and vitamin E will be greatly lost, the content of fruit acid will be greatly reduced, and papain will be denatured at high temperature.

Papain exists in the milk of papaya. The content in immature papaya is the highest, which is about twice as much as that in cooked papaya. Papain is a cysteine protease, which can help the human body to decompose meat protein and kill some bacteria and roundworms in the human body to some extent. Eating a small amount of papaya after meals can help the intestines digest the meat that is difficult to absorb, and has a significant effect on preventing gastric ulcer, gastroenteritis and indigestion.

The content of vitamin C in papaya is very high. Adults can meet the needs of vitamin C by eating 100g papaya (about half a medium-sized papaya) every day. Vitamin E in papaya helps to remove the garbage in the body and keep cholesterol at a normal level. The fruit acid in papaya has the functions of protecting liver, reducing enzyme and reducing blood fat, and also has a strong inhibitory effect on Staphylococcus aureus, Shigella dysenteriae and cancer cells.

In order to preserve various nutrients in papaya, it is recommended that Mr. Wang eat it. If you want to stew dessert, it is best to put it at the end, and the heating time should not be too long, so as not to cause a large loss of nutrients.

Tip: Papaya is cold and sweet, although it helps digestion, relieve summer heat and quench thirst, but people with cold stomach and weak body are prone to diarrhea, so remember to stop. Old people eat in moderation to help digestion, but don't eat too much at a time. In addition, papaya can stimulate uterine smooth muscle, so pregnant women should not eat more. Wang Ming