Don'T Throw Away The Skin Of Pitaya!

We usually eat in our daily life.

The main thing is to eat the meat in it, so can the outer skin be eaten? Actually, the nutritive value of Pitaya's peel is quite high, which will double the nutrition.

Pitaya is a low-energy fruit, rich in water-soluble dietary fiber, with weight loss,

Constipation, colorectal cancer and other effects, there are plenty of fiber, can prevent constipation.

Pitaya contains less vegetable albumin, which is commonly found in fruits and vegetables. This albumin will play a role in detoxification by binding with heavy metal ions in the body.

It is rich in antioxidant vitamin C, whitening skin to prevent black spots.

In addition, the content of Pitaya's iron is also very rich.

Why don't you throw pitaya's skin?

because

It contains a very valuable nutrient, anthocyanin.

It is a powerful antioxidant, stronger than carotene more than 10 times, and can be preserved in human blood for 75 hours.

It can protect human body from harmful substances free radical damage and help prevent many diseases related to free radicals.

Anthocyanins can enhance vascular elasticity, protect the walls of arteries, reduce blood pressure, improve skin smoothness, beautifying skin, inhibit inflammation and allergy, improve joint flexibility, prevent arthritis, promote the regeneration of retina in retina cells, improve vision, and also have the effect of anti radiation.

Anthocyanins protect human health in many ways and bring us many benefits.

So when we eat pitaya, try not to discard the pink peel inside.

Anthocyanins are sensitive to temperature and should be eaten raw.

You can scrape it down directly with a knife, or cut it into thin strips.

Eating method of Dragon Skin

Juices: the best way to eat the Dragon skin is to squeeze juice and sugar, freeze it in the freezer and drink it when it is thirsty. It is sweet and delicious.

Cold dishes: peel the Dragon skin, cut it into silk, put it in a plate, add a little sesame oil, add salt and chicken essence.

Note: the method of pericarp is not suitable for making tea, boiling soup or steaming. High temperature can cause partial degradation of anthocyanins and reduce its nutritional value.