It is a tropical fruit which, also thanks to the numerous extra-continental plantations - for example in South East Asia and Australia - is rapidly expanding also in the commercial network of the Old Continent.
The pitaya has a very characteristic shape and colors, and a weight that varies between 150 and 600 g. Like most sweet fruits, it is eaten mostly raw, although it can be used for more complex recipes including desserts and drinks.
The pitaya belongs to the VII fundamental group of foods - fruits and vegetables rich in vitamin C - and, among its most important nutritional properties, we can mention:
- Rich in soluble sugars (fructose) and calories
- Calcium richness - although it is unclear how bioavailable it actually is
- Rich in anthocyanins - more precisely betacyanins - with antioxidant function
- Water shortage
- Medium content of dietary fiber.
Not everyone can freely consume pitaya in their diet. Being very energetic, this fruit has some contraindications in clinical nutrition, especially for people suffering from diseases related to glucose metabolism.
rich in vitamin C - but it is also a significant source of soluble sugars, fiber and certain minerals. Unlike most fresh fruits, it is low in water.
The pitaya has known nutritional properties but not too deep. It has a very high energy intake, of almost 270 kilocalories (kcal) per 100 grams of edible portion (g / 100 g). These calories are mainly supplied by soluble carbohydrates, ie fructose, (82 g / 100 g) and only marginally by low biological value proteins (4 g / 100 g); if we exclude the content of the seeds, the contribution of fats is irrelevant. The remaining 11 g / 100 g are made up of minerals, vitamins and phytoelements; among all, from a nutritional point of view, calcium and vitamin C are most important ( ascorbic acid).
Pitaya contains a good level of dietary fiber. On the other hand, cholesterol, lactose and gluten are absent. Histamine, purines, and phenylalanine amino acid appear in little or almost no amounts - it is not known whether it is a histaminoliberator.
The pitaya is rich in only one vitamin, ascorbic acid (vitamin C). As far as mineral salts are concerned, the only noteworthy value is that of calcium, even if it is logical to deduce that it is not completely bioavailable. If it were lacking in the diet - which, on the other hand, as we know, in the West is on average too rich - the sodium intake could also be interesting.
Red and purple pitaya are rich in betacyanins - antioxidant anthocyanidins.
If you want to learn more about the nutritional content of pitaya you can consult the tables, referring to the pulp and seeds of the fruit, shown in the article: Dragon Fruit: Nutritional Properties, Role in Diet and Hints of Botany.
, it does not lend itself to being consumed frequently or in considerable portions. It is especially contraindicated in the diet against overweight and certain metabolic diseases, including type 2 diabetes mellitus and hypertriglyceridemia. It does not seem to have direct contraindications for the metabolic pathologies of primary arterial hypertension and hypercholesterolemia; however, it should be kept in mind that they are strictly correlated with obesity.
The pitaya is considered harmless for: celiac disease, lactose intolerance and phenylketonuria. Deficient in purines, it could be used in the diet against hyperuricemia and kidney stones (lithiasis) caused by uric acid, but it must also be considered that the high concentration of fructose could hinder the elimination of uric acid - from the blood to the urine. Due to the lack of detailed information, in case of severe histamine intolerance, it is better to avoid large portions of the fruit.
Poor in water, the pitaya does not contribute to maintaining the state of hydration - precarious especially in sportsmen and the elderly. On the other hand, it is rich in soluble fiber and can increase the feeling of fullness - although fructose, on the other hand, does not stimulate the sense of satiety as effectively as other simple carbohydrates (eg glucose). Furthermore, soluble fiber acts positively. on metabolism by regulating nutritional absorption - reduction of the glycemic index (although, given the sugar load, this assumes a "secondary metabolic importance) and reduction of the uptake of fats such as cholesterol - and preventing constipation with related complications - hemorrhoids, anal fissures, diverticulosis, diverticulitis, anal prolapse, certain forms of cancer, etc. It should also be remembered that fibers, in particular soluble ones, are also excellent prebiotics and effectively nourish the bacterial flora of the colon.
The pitaya has a good content of vitamin C, a nutritional factor that protects against oxidative stress, participates in the synthesis of collagen - a very widespread protein in the human body - and plays an important role in the functioning of the immune system.
On the other hand, it is difficult to establish how much the calcium concentration in the pitaya can really contribute to satisfying the needs of the organism, since its real bioavailability is not known.
The recommended average portion is approximately 50 g (about 130 kcal).
, jellies, puddings and other desserts.
Pitaya is also a flavoring and coloring ingredient for fruit juices and alcoholic beverages, such as "Dragon" s Blood Punch "and" Dragotini ".
The flowers of the cactus and the seeds of the pitaya fruit are also edible; while the former are commonly eaten whole or infused for herbal teas, from the latter - rich in lipids - it is possible to extract an oil with organoleptic and gustatory characteristics that are very reminiscent of hazelnut.
.The pitaya has a fairly mild flavor; the taste is very sweet, with acidic notes of secondary importance - also this characteristic can vary according to the botanical species of cactus.
.Other Foods - Fruits Apricots Sour cherries Cashews Pineapple Watermelon Orange Avocado Banana Persimmon Persimmons Apple Chestnuts Cedar Cherries Coconut Watermelon Dates Feijoa Fig of India Figs Strawberries Berries Passion fruit (Maracujà, Granadilla) Jujube Kiwi Raspberries Coconut milk Lemons Almond milk Mango Apples Quinces Pomegranate Melon Blackberries Mustard Medlar Olives Taggiasca Olives Fermented Papaya Pears Peaches Plantains (Cooking Bananas) Pomelo Grapefruit Pink Grapefruit Plums, prunes Fruit juices and fruit juices Grape juice Plums Grapes Sultanas and Raisins OTHER ITEMS FRUIT Categories Food Alcoholics Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice cream and sorbets Syrups, liqueurs and grappas Prepare Basic tions ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's, mom's and dad's day recipes Functional recipes International recipes Easter recipes Gluten-free recipes Diabetic recipes Holiday recipes Valentine's Day recipes Vegetarians Protein recipes Regional recipes Vegan recipes
.jpg)
