Papaya fruit is native to Central America and Southern Mexico but is now widely grown in various parts of the world. Papaya contains an enzyme called papain that helps break down protein chains in muscles. Therefore, people have used papaya to tenderize meat for thousands of years.
The content in a small papaya fruit (about 152 grams) include: Calories: 59, Carbohydrates: 15 grams, Fiber: 3 grams, Protein: 1 gram, Vitamin C: 157% of the recommended daily requirement (RDI), Vitamin A: 33 % of the RDI, Folate (vitamin B9): 14% of the RDI, Potassium: 11% of the RDI and flexible amounts of calcium, magnesium and vitamins B1, B3, B5, E and K.
Papayas also contain healthy antioxidants called carotenoids, including one called lycopene. In addition, many studies show that your body absorbs these antioxidants better from papaya than from other fruits and vegetables.
Papaya is also a fruit rich in nutrients, especially the valuable compound beta-carotene which helps fight cancer cells. In addition, papaya also serves to prevent blood clots, relieve menstrual pain, good for the eyes, reduce inflammation…
Not only is the fruit nutritious, papaya also has a very delicious and sweet taste so many people like to eat it. Because of this, some small traders pursuing profit, despite consumer health, use chemicals to make papayas ripen faster, more beautifully, and stimulate buyers.
In particular, they often inject chemicals for papaya in the rainy season when the fruit is not ripe to avoid loss or on holidays and full moon to meet consumer demand. Therefore, you have to be very careful while choosing to buy papaya in these days.
Shaping
When buying papaya, consumers should pay attention to the outer skin. Papaya fruit uses chemicals with shiny skin, difficult to touch even though the outer skin has turned yellow. Ripe fruit without chemicals has a layer of white fungus on it, sometimes black spots or small indentations appear, the skin is unevenly yellow but there are still green spots.
Natural ripe papaya
feeling
Natural ripe papaya feels soft to the touch, the yellow spots no longer look like plastic. In particular, naturally ripe papaya fruit always has one side that is more ripe than the other because its outer surface receives more sunlight. When you see a fruit ripening evenly from the stem, it is definitely “graded” through the chemicals.
If you chemically ripen it, it has an attractive red color, but it’s not creamy
Flavor
Chemically ripe papaya has a very bright red color, but is not soft, pale or almost tasteless. On the other hand, natural ripe papaya has the sweet taste of natural sugar, soft cuts and no more plastic, with a distinctive aroma.
The above are some of the simplest ways to tell the difference between soaked papaya and natural ripe papaya, helping consumers avoid buying ripe papayas that are pressed with chemicals that are harmful to health. In addition, consumers should also pay attention that they should choose to buy papaya at a reliable and reputable address such as in supermarkets, buy directly from gardeners, avoid buying cheap papaya, oversell, spread and unhygienic.
Currently papaya is sold in shops and fruit stalls at a price of 21,000 – 45,000 VND/kg.
at Blogtuan.info – Source: Eva.vn – Read the original article here
