Pitaya is rich in dietary fiber and potassium ions, which not only has better iron content than cherry, but also helps to relieve edema and constipation when eaten in moderation. It is a rare good food for nutritionists. However, how to eat pitaya effectively? Nutritionists say that learning how to handle and eat pitaya correctly is the key to keep pitaya full of nutrition and make nutrition more divided!

Pitaya has many advantages, such as eliminating edema, relieving constipation and resisting oxidation.

Gao, a nutritionist, said that the food nutrition database of the Food and Drug Administration showed that pitaya has about 50 calories per100g, and is rich in pectin, water-soluble dietary fiber, vitamins B 1, B2, B6, vitamins C and E, as well as calcium, potassium, iron and magnesium. In particular, pitaya contains a high content of "potassium", which helps the human body to excrete sodium and has the effect of eliminating edema; The rich dietary fiber makes pitaya a good helper for "smoothness" in summer.

In addition to the well-known nutrients mentioned above, pitaya also contains natural antioxidant substances "anthocyanin" and "betacyanin", which has the effect of beauty and health care. In addition, pitaya contains plant albumin, which is rare in general fruits and vegetables. It can combine with heavy metal ions in the human body, help harmful heavy metals excrete from the body, and reduce its harm to health.

Pitaya endothelium is rich in lycopene, which is not wasted after eating.

Nutritionist Gao also mentioned that people should not peel pitaya when eating it. Because the lycopene contained in pitaya is concentrated on the red endothelium between the peel and fruit of pitaya.