Friday, May 18, 2007 Discover the goodness of papaya
PAPAYA is considered as one of the favorite fruits that abound all year round. It offers not only its luscious taste and golden yellow color but also its many health benefits.
Papaya is a tropical tree, growing up to 26-32 feet tall. It has an erect, branchless trunk with scars from old stems. The tree starts to bear fruit after 11 months and it flowers and bears fruit all year round.
The papaya fruit is relatively large, oval, and attached in clusters. The unripe papaya fruit is commonly called green papaya. The white colored milky juice that comes out from the green unripe fruit when injured is a good digestive aid.
It stimulates the secretion of gastric juice, hence is used in cases of stomach discomfort like dyspepsia. Green papaya is generally used as a vegetable ingredient in tinola, atchara, ukoy, and the famous Vigan's empanada.
When ripe, papaya turns to deep orange, with a yellow, juicy fleshed fruit. It contains numerous black seeds. The papaya pulp is basically very sweet in taste, fiberless and refreshing. Ripe papaya is a popular breakfast fruit in many countries including the Philippines. It is used in salads, pies, sherbets, juices, jam, jelly and confectionery.
Papaya is a rich source of antioxidants such as folic acid, fiber, carotenes, vitamin C and E. Antioxidants promote the health of the cardiovascular system and also provide protection against colon cancer. It contains the digestive enzyme, papain, which is widely used in tenderizing meat and other proteins. This knowledge has been put to use in our country by cooking meat with raw papaya to make it tender and digestible. Papain is also used as a digestive aid and is assumed to have anti-inflammatory benefits.
Papaya helps in the prevention of atherosclerosis, diabetes and heart disease. Folic acid found in papaya is needed for the conversion of a substance called homocysteine, an amino acid. If unconverted, homocysteine can directly damage blood vessel walls and if levels get too high, it is considered a significant risk factor to heart attack and strokes.
It is also a good source of fiber, which lowers cholesterol levels and helps in easing the discomforts constipation. The fiber is able to bind to cancer toxins in the colon and keep them away from the healthy colon cells.
In addition, vitamins C and E found in papaya are all associated with reduced risk of colon cancer. The pigment in the fruit called carotene is similar to that of carrots and squash. Carotene in food is converted into vitamin A, which promotes good eyesight. Papaya is also an ideal food for those with difficulty chewing and those who are smoking.
The comparative low calorie content of papaya makes it a favorite fruit of obese people who are into a weight-reducing regimen. One small slice of ripe papaya or three-fourths (3/4) cup contains 40 kilocalories.
A quick look at the goodness of papaya shows that it:
· contains less calories
· ensures a good supply of vitamins C and E
· aids in digestion
· serve as an ideal food for those who have problems in chewing and swallowing their food
· functions as a meat tenderizer
This low-calorie, nutritious and affordable all-season fruit must be included in your regular diet to ensure that you have a healthy body.
For more information on food and nutrition, you may write or call: Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology (FNRI-Dost), Gen. Santos Avenue, Bicutan, Taguig City, Telephone/Fax nos.: 837-3164, 837-2071 locals 2287; e-mail: mvc @fnri.dost.gov.ph, mar_v_c @ yahoo.com.ph; FNRI-DOST website: www.fnri.dost.gov.ph. (FNRI-Dost S & T Media Services)
