This is for Hiroshi, who tasted his first dragon fruit (which also known as pitaya or pitahaya) in his recent South East Asia trip, and loved every bit of it. What we get in this part of the world is the red skin dragon fruit; and it comes either with white flesh (which was the one Hiroshi tasted), or red flesh. Dragon fruits are high in antioxidants, which help to fight carcinogenic free-radicals from forming in the body. I’m not so much of a fruit person, so instead of eating the dragon fruit, I prefer mine being made into a smoothie. Because the fruits were refrigerated before being blended, no ice is required to be added to get a chilled smoothie.


Btw, the best dragon fruit variety I’d tasted so far is actually the yellow skin dragon fruit, which is from South America.
In addition, they are a good source of Vitamin C, and are rich in minerals, especially calcium and phosphorus.
I bought them from the Singapore wet market when I was there 2 months back, cost me ~RM10 per small fruit, but boy, they were so nice, with a unique sweetness and fragrant. To me, taste wise, the red ones are tangier and sweeter; and they are aesthetically more attractive (in the inside), calling out to be touched, eaten and enjoyed. They are also low in calories and high in fiber, while the seeds are have high polyunsaturated fatty acids.


Aside from its nutritional content, the fruit is also said to help excrete heavy metal toxins from the body and lower cholesterol and blood pressure.



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Comments

  1. 14.06.2016 at 18:13:15


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  2. 14.06.2016 at 11:30:30


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