Pitaya peel has high nutrition
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Last Update: 2011-09-19
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Source: Internet
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Author: User
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When it comes to autumn, the first thing many people think of is tonic The pitaya, which contains the plant protein rarely found in common fruits and rich in vitamins and dietary fiber, is the best to eat at this time However, when eating it, it's a pity to discard the skin and eat it The skin of Pitaya contains a very precious nutrient, anthocyanin Anthocyanin is a powerful antioxidant, more than 10 times stronger than carotene, and can be preserved in human blood for 75 hours Anthocyanin has many advantages It can fight against aging, protect human body from the damage of harmful substances - free radicals, enhance the elasticity of blood vessels, protect the inner wall of blood vessels, reduce blood pressure, and improve the smoothness of skin In particular, anthocyanin can inhibit inflammation and allergy, improve the flexibility of joints, and prevent arthritis Moreover, it is very helpful to promote the regeneration of rhodopsin in retinal cells and improve vision It is not suitable to boil or steam the Pitaya peel Because the anthocyanin is sensitive to temperature, high temperature will degrade some anthocyanins, thus reducing its nutritional value You can scrape it off with a knife and eat it raw, or cut it into thin strips for cold mixing It's also a good choice for juicing.
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