HISTORY
The white-fleshed pitaya is accepted to have started from south Mexico. Be that as it may, the instance of white-fleshed pitaya is exceptionally intriguing. Researchers don't know about the exact beginning of the white-fleshed pitaya as they accept that it is a mixture. Because of its lovely blossoms it has been presented in numerous tropical regions as a decorative.
Districts
White-fleshed pitaya is native to the Americas. It is broadly developed in tropical and subtropical districts and furthermore like most mythical serpent organic products it is developed in Australia, South California, Florida, Caribbean, and in Southeast Asia.
Flavors and Surface
The white-fleshed pitaya has a carefully sweet and waiting character and is viewed as experts' joy. The tissue is delicious, firm and fresh and it tends to be utilized in preserves, sodas and smoothies.
Planning
Cut it fifty-fifty and afterward scoop out the somewhat firm tissue with a spoon and eat it directly out of the shell, or cautiously utilize a sharp spoon to cut and eliminate the tissue from the skin. Then, at that point cut or cut it any way you like.
Nutritional Values
|
Calories per 100g |
60 kcal |
|
Fat |
0 g |
|
Carbohydrates |
13 g |
|
Fiber |
3 g |
|
Protein |
1.2 g |
|
Vitamin C |
3% of the RDI |
|
Iron |
4% of the RDI |
|
Magnesium |
10% of the RDI |