Papaya: Sweet and Healthy – Vigorous Herbs
Papayas are low in calories but contain protein-splitting enzymes. The reddish-orange pulp tastes very sweet. The exotics are available all year round in the supermarket.
The leathery, thin, and sensitive skin of papaya is dark green when immature. As the fruit ripens, its color changes from yellow-green to yellow-orange. The very juicy, melon-like pulp consists of a two to a five-centimeter thick layer. Its color is light yellow to pinkish red.
The exotic tastes sweet, but a little monotonous because it has no fruit acids and therefore little aroma. In the middle of the fruit are the black seeds. Growing areas: humid tropics and subtropics without frost.
Papaya season: Always on the fruit shelf
Papayas are available all year long. Suppliers are for example Brazil, Ecuador, Thailand, Ghana. When buying, you should pay attention to whether papayas that are still unripe have yellow to orange spots. Then they can still ripen.
Storage: Papayas like it warm
The exotic is sensitive to pressure and cold. Therefore, the fruits should not be stored at a temperature below seven degrees.
The papaya is full of essential vitamins, offers minerals and enzymes – a valuable food that is also delicious.
But what are the vital substances in papaya that make the fruit so healthy?
And how much should be on the menu so that the positive effects can be felt and deficiencies effectively avoided?
Vitamins in papaya – they can offer these vital substances
The orange pulp of the papaya has it all. Numerous healthy substances are urgently needed to keep the body healthy. And in some cases in large quantities. Around 100 grams of papaya contain enough vitamin C to cover four-fifths of an adult’s daily requirement.
When vitamin A and its precursor, the supply is even better. And the values of the vitamins from the B group do not have to hide if 100 grams of papaya cannot completely cover the daily requirement.
What do the vitamins in papaya do?
Vitamin A affects eyesight, improves cell growth and skin renewal. B vitamins also have an effect on the skin. In addition, however, also on the connective tissue, hair, nails, and nerves.
Many people turn to vitamin C in the form of rich foods and beverages or even food supplements when a cold is approaching. In addition to protecting against infections and faster healing, the vitamin also strengthens the connective tissue and fights free radicals.
Vitamin E works in a similar way. This vital substance inhibits inflammation, gives the immune system a boost, and catches free radicals. It also stimulates cell renewal and is therefore considered a beauty vitamin.
Preserve the vitamins in papaya
To get as many vitamins as possible, papaya should be enjoyed fresh and raw.
Cooking is possible, but vital substances are destroyed. Alone and pure, drizzled with lemon juice or in a salad – the exotic is definitely a pleasure.
The papaya is the berry fruit of a fast-growing, tree-shaped herb, which forms a tuft of large, long-stalked leaves at the tip. Papayas are therefore also called tree melons.
The fleshy fruits growing directly on the trunk weigh an average of 300 to 500 grams, and some varieties even produce papaya weighing up to nine kilograms. When immature, the leathery, sensitive skin is dark green. As it ripens, it changes color from yellow to yellow-orange. The velvety, pressure-sensitive pulp has a light yellow or dark orange to salmon-red color, depending on the variety.
Due to the sensitivity to pressure, the fruits are harvested when they are half-ripe, as they still ripen at room temperature. Green papayas were harvested too early and can no longer ripen. However, similar to pumpkins, they can be made into soups, stews, or chutneys.
Papayas mainly contain magnesium, zinc, niacin, beta-carotene, and vitamin C.
Find Out For More Detail and Buy: Giloy Papaya Kiwi Juice