Which one is more nutritious, the dragon fruit with a white heart or the dragon fruit with a red heart?

After the dragon fruit spread to China, the Chinese thought that the scales on its surface resembled the outer scales of a dragon, and it showed a fiery red color, so they called it the dragon fruit.

Types of dragon fruit:

There are three types of dragon fruit, one is red skin with white flesh, the other is red skin with red flesh, and the third is yellow skin. I think the red skin and red meat taste good, sweet but not greasy.

Red hearts and white hearts are just differences in the color of dragon fruit, not necessarily red hearts are delicious! I think we should investigate the variety. Variety definitely affects 80% of the quality of a product. There are many varieties of hearts. At present, red crystal is a more delicious variety, but the yield is low, few people grow it, and it is difficult to buy. Then Guihonglong and Xiangmilong are also good! Nowadays, Jindu No. 1 and Dahong varieties are grown in large areas in Guangxi and Hainan. The fruits are large and beautiful, but they are not actually delicious. They are sweet in the middle and light on the edges. High-end varieties include Israeli thornless yellow dragon and Ecuadorian bird's nest fruit. There are many other niche varieties such as Tricia, Peruvian Yellow Dragon, Red Bird's Nest, Gold, Voodoo, etc.!

At first I just wanted to eat this fruit because it looked good. Later I heard that it has high nutritional content and is rich in vitamin C and anthocyanins. It is good for eyes and skin, especially It is the skin of the dragon fruit. After washing and juicing, the body will absorb nutrients better. Friends, please don’t throw away the skin.

Although dragon fruit is good, it is a cold fruit and its sugar content is very high. Therefore, people with cold body and diabetic patients should try to eat less.

The nutritional value of dragon fruit:

Dragon fruit contains 84.6g of water, 55kval of energy, 1.1g of protein, 0.2g of fat, 13.3g of carbohydrates, 1.6g of dietary fiber, and thiamine Vitamin C 0.03mg, riboflavin 0.02mg, niacin 0.22mg, vitamin C 3.0mg, vitamin E 0.14mg, calcium 7mg, phosphorus 35mg, potassium 20mg, sodium 2.7mg, magnesium 30mg, iron 0.3mg, zinc 0.29mg, selenium 0.03mg, copper 0.04mg, manganese 0.19mg

The sugar in dragon fruit is mainly glucose. Although the taste is not very sweet, the sugar content is medium, which is lower than low-sugar fruits such as watermelon, grapefruit, mango, etc. Be higher. Easier to digest and absorb.

The anthocyanin content in the fruit is very high; the fruit contains less plant-based albumin than ordinary vegetables and fruits; the fruit contains vitamin C, which can eliminate oxygen free radicals and has a whitening effect; Pitaya The fruit is a low-energy, high-fiber fruit; the dragon fruit contains a higher amount of iron than ordinary fruits; the sesame seeds in the dragon fruit can promote gastrointestinal digestion; the juice of the dragon fruit fruit and stems can promote tumor growth. Viral infections and immune responses counteract the effects of emergence.

Dragon fruit has low vitamin C content, low fat and energy, and is rich in insoluble dietary fiber. It is more suitable for people who lose weight and have constipation.

Which one has higher nutritional value, red heart dragon fruit or white heart dragon fruit?

We all know that there are two types of pitayas sold in the market, one is red heart and the other is white heart, and the price of red heart pitayas sold by merchants is slightly higher than that of white hearts. When asked why, some said it tastes better, and some said that the nutritional value of red hearts is higher than that of white hearts. Do their claims make sense and are they true?

Let’s first talk about the nutritional value of red heart dragon fruit and white heart dragon fruit. Judging from the nutritional ingredients contained in each, the water and sugar content are equivalent, due to different environments. It may also be high and low. As for the purple color in red pitayas is caused by anthocyanins, this is not true. The purple color in red pitayas is mainly a natural pigment - betalain, not anthocyanins, so the nutritional value of both almost. The ones with red hearts have no special nutritional value.