Pitaya is rich in pulp fiber, carotene, vitamins B 1, B2, B3, B 12, C and so on. Kernel (the seed of black sesame) is rich in minerals such as calcium, phosphorus and iron, various enzymes, albumin, fiber and high concentration of natural pigment anthocyanin (especially red meat), flowers, stems and buds.
It is worth noting that 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. When eating pitaya, you can scrape off the purple peel with a knife-they can be eaten raw, cold or put into soup like Lady Enforcers.
The peel of pitaya contains very precious nutrients-anthocyanins.
Anthocyanin is a powerful antioxidant, which is more than 10 times stronger than carotene and can maintain its activity in human blood for 75 hours. It can protect human body from harmful substances-free radicals, and help prevent many diseases related to free radicals.
Anthocyanin can enhance vascular elasticity and protect the inner wall of arterial blood vessels; Lowering blood pressure; Improve skin smoothness and beautify skin; Inhibit inflammation and allergy, improve joint flexibility and prevent arthritis; It can promote the regeneration of rhodopsin in retinal cells and improve vision; It also has anti-radiation effect and so on.
Anthocyanins maintain human health in many ways and bring many benefits.
Therefore, when eating pitaya, try not to discard the pink peel inside. Because anthocyanins are sensitive to temperature, it is better to eat them raw. You can scrape it off with a knife and eat it raw, or you can cut it into thin strips for cold salad. Juicing is also a good choice.