Pitahaya or Yellow Dragon Fruit

Selenicereus megalanthus

The pitahaya has a bright yellow skin and a seed-filled flesh, which can be eaten with a spoon. It tastes delicious on its own, or in fruit salads, juices, desserts, and even in savory dishes.

Nutrition Facts
1 servings per container
Serving size 100g

Amount per serving
Calories 50
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 10g
Includes g Added Sugars 0%
Protein 1g

Calcium 0mg 0%
Iron 2mg 12%
Phosphorus 3%
Potassium 2%
Vitamin B1 2%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Retrieved from http://ndb.nal.usda.gov/ January 2015

How to eat

Research areas

Research into the health benefits of this fruit is currently being carried out in the following areas:

  • Liver health

  • Gastric health

For more information please click here

Pitahaya or Yellow Dragon Fruit is...

NATURAL SOURCE OF POTASSIUM

Pitahaya provides 2% of recommended potassium. This mineral helps nerves and muscles communicate, allows nutrients to flow into cells, and helps remove waste from the cells. A diet rich in potassium helps counteract some of the harmful effects of sodium on blood pressure.

NATURAL SOURCE OF PHOSPHORUS

Pitahaya provides 3% phosphorus. The main function of this mineral is bone and teeth formation. It plays an important role in how the body uses carbohydrates and fats. It is also necessary for our body to produce protein for growth, maintenance, and repair of cells and tissues. Phosphorus also helps the body to produce ATP, a molecule that the body uses to store energy.

NATURAL SOURCE OF IRON

Pitahaya provides 2% iron. The body needs this mineral to produce proteins, hemoglobin and myoglobin. Hemoglobin is found in red blood cells, and myoglobin is found in muscles.

Interesting info

This fruit was discovered in a wild form by spanish conquerors and named it ‘Pitahaya’, which means ‘squamous fruit’. Also known as dragon fruit, cardo ananás, flor del cáliz, pitaja, pitaya and pitayayá. According to Aztec texts, pitahaya was consumed since XIII century. It is originated from México and Central America. In Colombia the appropriate area for its crop is 1.400 and 1.700 metres above the sea level, with temperatures between 14°C y 26°C. It can be found at Tolima, Valle del Cauca, Cundinamarca, Boyacá and Caldas. Did you know prickly pitahayas are harder to harvest than the ones without thorns?. Even though they come from the cactus family and can bear drought periods, they need sufficient amounts of water to survive. There are yellow and red pitahayas, both with remarkable flowers that are used as tea. Some people eat this fruit because of its high content of a rich antioxidant pigment that can prevent premature aging. Others consume pitahaya because of its high doses of vitamin C that can prevent respiratory diseases. It can be used in salad, juice, dessert, ice cream and as a complement for salt dishes.

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