Nutritional value of pitaya pitaya is rich in nutrition and unique in function. It contains plant albumin, rich vitamins and water-soluble dietary fiber, which are rare in general plants. Anthocyanins rich in red pitaya have antioxidant, anti-free radical and anti-aging effects, and can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia. At the same time, it also contains vitamin C for whitening skin and rich water-soluble dietary fiber with the functions of losing weight, lowering blood sugar, moistening intestines and preventing colorectal cancer.
The sugar content of red pitaya is above 15 degrees, and it tastes sweet but not greasy. It's big and full, round and convex in the middle, and the scales outside the peel are actually top grade, and they should be picked and pinched to a little bit soft (not too soft, otherwise the juice will burst when cut), so that the pitaya will be delicious and sweet.
Benefits of eating red pitaya Red pitaya is a rare variety of pitaya. Its fruit is rich in a special ingredient-anthocyanin. After cutting, you can see that the pulp color is red, and the sweetness is much higher than that of ordinary pitaya, which changes the general understanding that "pitaya looks good or not". This product is grown organically. Before the pitaya ripens, picky technicians should cut off more than half of the pitaya, which grows in the inner pond, is cool and too dense, and its flesh is moth-eaten, so as to ensure that the red pitaya is bright in color, tender in meat, cool in taste and fragrant in lips and teeth. In addition, Qinzhou's unique natural environment, 1800 hours of sunshine, has created a perfect flavor of pitaya sugar and acid.
The effect of pitaya is 1, detoxifying and protecting the stomach wall. 2, anti-aging, prevent brain cell degeneration, inhibit the occurrence of dementia. 3. Whitening and nourishing the skin; 4. Lose weight, lower blood sugar, moisten intestines to relieve constipation, prevent large intestine, prevent colorectal cancer, etc. 4. Pitaya juice is sweet and delicious. Besides fresh food, it can also be used for brewing wine, canning and making jam. Flowers can be dried and made into vegetables, and their colors can be extracted from food pigments. The function of pitaya has the functions of preventing constipation, promoting eye health care, increasing bone density, helping cell membrane formation, preventing anemia, resisting neuritis and angular stomatitis, lowering cholesterol, whitening skin, preventing dark spots, relieving heavy metal poisoning, resisting free radicals, preventing senile diseases, losing weight and preventing colorectal cancer. The latest research results show that the juice of pitaya and its branches has a positive effect on tumor growth, virus and immune response inhibition.