Despite the many types and varieties of imported fruit, papaya remained popular in Indonesia. In addition to cheap, they contain nutrients was complete. Seeds, leaves, stems, and roots are very Useful as a drug.
In 1992, The Center for Science in the Public Interest (CSPI) in Washington, U.S., studied the health benefits of the 40 types of fruit. Assessment is based on the contribution of the nine types of vitamins, potassium, and dietary fiber contained in each fruit to figure the recommended dietary allowance (RDA).
From these assessments, the papaya has been established as the most healthful fruit, followed by cantaloupe, strawberries, orange, and tangerine.
CSPI research results are certainly very encouraging. Because, in addition to nutritious and healthy, papaya fruit also known as a cheap and tasty. Diverse varieties and their availability throughout the year helped strengthen its position as the fruit papaya idol.
Ripe papaya fruit is superior in terms of beta-carotene (276 mikrogram/100 g), betacryptoxanthin (761 mikrogram/100 g), as well as lutein and zeaxanthin (75 mikrogram/100 g). Beta-carotene is a provitamin A as well as a highly potent antioxidants to counteract free radical attack.
Vitamin A is obtained from 100 g of ripe papaya fruit ranged between 1094-18250 SI, depending on the variety. While betacryptoxanthin, lutein, and zeaxanthin more acts as an antioxidant to prevent cancer and other degenerative diseases.
Donations are very prominent vitamin is vitamin C (62-78 mg/100 g) and folate (38 mikrogram/100 g). Levels of fiber per 100 grams 1.8 grams of ripe fruit.
Papaya is known benefits of fiber in expediting the process of defecation (BAB) and prevent constipation. One slice of papaya size of 140 grams of vitamin C is able to contribute as much as 150 percent of the nutritional adequacy of the recommended daily allowance (RDA), as well as the contribution of the fiber as much as 10 percent of the RDA.
Mineral composition of the ripe papaya fruit is very good, which is the dominant potassium (257 mg/100 g) and very little sodium (3 mg/100 g). The ratio of potassium to sodium is high very useful to prevent hypertension.
Other minerals are contained in considerable amounts of calcium, iron, magnesium, phosphorus, zinc, and selenium. Another advantage of the papaya fruit is low in fat, no cholesterol, low sodium.
Stems, leaves, seeds, and roots In addition to fruit, other parts of the plant pepapa also many benefits. Root crops such as papaya juice, can be used as a cure kidney stone disease, urinary tract disease, and pinworms. Papaya seeds can be used as a pinworm medicine.
Stems, leaves and fruit of papaya containing white sap. The sap is a source of the enzyme papain, a proteolytic enzyme (protein-breaking). Often used as a meat tenderizer (meat tenderizer), which is to break down the fibers of the tough meat becomes tender.
In addition, papain is also used in the beverage industry (beer and wine as bleach), the pharmaceutical industry, cosmetic industry, textile and leather industry (as a tanner), as well as the cleaning of waste.
Juice of papaya leaves contain alkaloids taste bitter as supposedly efficacious malaria drugs, lowering fever, reducing blood pressure, and the killer amoeba.Papaya leaves can be processed into a knapsack, ointment, or boiled salad.
Part of the papaya is the most popular fruit to ripen. The fruit can be enjoyed as a dessert, the fruit is eaten fresh in a way scraped using a spoon or a dice-shaped pieces. Mixture of ripe papaya fruit with milk, yogurt, orange juice or a blend will produce a delicious smoothie.
Mixture of papaya fruit with melon, banana, pineapple, strawberries, oranges, and coconut will yield fruit salad colorful refreshing. Ripe papaya can be processed into juice, lunkhead, jam, jelly, and crushed fruit to dressing and marinade.
Tables. Nutrient composition of ripe papaya fruit, papaya, and papaya leaves per 100 grams
| Zat Gizi/ Vitamin | Papaya Ripe | Papaya Fruit | Papaya Leaves |
| Energi (kkal) | 46 | 26 | 79 |
| Protein (g) | 0,5 | 2,1 | 8,0 |
| Lemak (g) | 0 | 0,1 | 2,0 |
| Karbohidrat (g) | 12,2 | 4,9 | 11,9 |
| Kalsium (mg) | 23 | 50 | 353 |
| Fosfor (mg) | 12 | 16 | 63 |
| Besi (mg) | 1,7 | 0,4 | 0,8 |
| Vitamin A (SI) | 365 | 50 | 18.250 |
| Vitamin B1 (mg) | 0,04 | 0,02 | 0,15 |
| Vitamin C (mg) | 78 | 19 | 140 |
| Air (g) | 86,7 | 92,3 | 75,4 |
Resource :
0 comments:
Post a Comment