Huolongguo, also known as qinglongguo and honglongguo, is named for its fleshy scales like those of Jiaolong. It is one of the famous tropical and subtropical fruits. Pitaya is one of the most popular fruits because of its rich nutrition and unique functions.
Many people throw away the skin when they eat pitaya. In fact, the Pitaya's peel has a very high nutritional value. Eating it correctly will double the nutrition. Let's take a look at the introduction of experts together with Xiaobian!
According to the director of the dietotherapy and Nutrition Department of the Chinese Academy of traditional Chinese medicine, the skin of pitaya fruit 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.
It can protect the human body from the harmful substances - free radicals, and help to prevent a variety of free radical related diseases. Anthocyanins can also enhance vascular elasticity, improve skin smoothness, inhibit inflammation and allergy, improve joint flexibility, prevent arthritis, and improve vision.
When eating pitaya, try not to discard the inner pink peel. 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.
How to eat pitaya peel
Juicing: the best way to eat the Pitaya peel is to squeeze it into juice and add some sugar, then freeze it in the freezer. It's sweet and delicious, which can relieve the heat and thirst.
Make cold dishes: peel off the skin of the dragon fruit, cut it into shreds and put it on the plate, add a little sesame oil, and then add some salt and chicken essence to mix.
It should be noted that it is not suitable to make tea, boil soup or steam fry the skin of dragon fruit. High temperature will lead to local degradation of anthocyanin and reduce its nutrient value.