The pitahaya It is one of those rare or well-known fruits in our country. It is also known by the names of warakko, pitaya, yaurero and pitajón, and consists of an exotic or tropical fruit that belongs to the plants of the Cactaceae.
There are two edible varieties of the same fruit: the yellow and the red species, although both belong to or come from the same family. It is native to Mexico, Colombia and Central America in general, so that depending on the variety, it is grown in one or another country: thus, for example, the red variety is grown mostly in Nicaragua and Mexico, while the yellow variety is grown in Colombia, Ecuador, Peru, Venezuela and Colombia.
Both the red and yellow varieties have an ovoid shape, although red fruit has a thick bark with bracts, and yellow has a bark with thorns, being easily distinguishable.
Nutritional properties of pitahaya
From a nutritional point of view, the pitahaya or pitaya It is a fruit that despite being very sweet presents a low caloric intake, thanks above all to its low content of carbohydrates.
If it stands out for its high content of vitamin C, an essential nutrient that as you know has an antioxidant action, increases resistance to infections, and intervenes in the formation of bones and teeth, red blood cells and collagen.
Benefits of pitahaya
The pitahaya is a fruit low in calories, so that its consumption is advised in slimming diets. In addition, it is rich in vitamin C and other nutrients, so it is also recommended in children and adolescents for being of growing age, but also in athletes, pregnant women and nursing mothers.
They help reduce the risk of degenerative diseases, cardiovascular diseases and cancer. In addition, its consumption is recommended in case of iron deficiency anemia, by increasing the absorption of iron from food.