Classification of some constituents of the passion fruit:
Sugars - the fruit contains a significant amount of sugars (about 11% of its total content), mainly in the form of glucose, fructose and sucrose.
Protein – the mashed fruit is one of the richest fresh fruits in protein, containing about 2.2%.
Vitamins – the fruit contains significant amounts of riboflavin, pyridoxine, provitamin A and vitamin E. The ... More
The dragon fruit, also known as pitaya, has a very high content of phytoalbumin, which is a very strong antioxidant. Phytoalbumin fights free radicals and thus protects the body from cancer. Free radicals are also the main culprits for premature aging.
In Taiwan, diabetics use the dragon fruit as a supplement to rice because it is extremely rich in dietary fiber. The dragon fruit is low in calories, so it can be eaten during weight-loss diets.
The dragon fruit improves ... More
Native to North America (northeastern Mexico and the southern United States), pumpkins are one of the oldest domesticated plants, having been used as early as 7,000 to 5,500 BC.
Pumpkins are widely grown for food, as well as for aesthetic and recreational purposes.
In a 100-gram amount, raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy and is an excellent source (20% or more the Daily Value) of provitamin A beta-carotene and vitamin A (53%). Vitamin C ... More
The persimmon is an edible sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. It was first cultivated in China more than 2000 years ago, and introduced to Japan in the 7th century and to Korea in the 14th century. It was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s. Numerous cultivars have been selected, and one variety is Diospyros kaki var. ... More
Berries might offer protection against a range of health conditions. Jovo Jovanovic/Stocksy
Red wine and fruits such as berries, apples, and pears are rich in antioxidants called flavonoids, which may protect against cardiovascular disease, diabetes, and cancer.
A new study has found that people who consume the most flavonoids tend to have lower blood pressure.
The diversity and composition of the gut microbiota — which is the community of ... More
