sour coconut vinegar and sugar plus a host of pungent herbs and
spices appeal so much to me.
Nutrition Facts
Homemade - Pickled Papaya (Atsara Papaya)
1.0 0.5 cup
1. Servings:
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.
PRODUCT BENEFITS
The nutrients of Atsara is determine by its' several main ingredients such as the
vinegar, papaya and carrots. This product also can use in a different ways, such
as in barbeque, dessert, platting, and etc.
Nutritional Information
Nutrients in
Papaya, medium
1.00 each (304.00 grams)
Nutrient%Daily Value
vitamin C313.1%
vitamin A66.5%
folate28.8%
potassium22.3%
fiber21.8%
vitamin E11.1%
vitamin K9.8%
2. Carrots
Although carrots are available throughout the year, locally
grown carrots are in season in the summer and fall when
they are the freshest and most flavorful. Carrots belong to
the Umbelliferaefamily, named after the umbrella-like flower
clusters that plants in this family produce. As such, carrots are related to
parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as
small as two inches or as long as three feet, ranging in diameter from one-
half of an inch to over two inches. Carrot roots have a crunchy texture and
a sweet and minty aromatic taste, while the greens are fresh tasting and
slightly bitter. While we usually associate carrots with the color orange,
carrots can actually be found in a host of other colors including white,
yellow, red, or purple. In fact, purple, yellow and red carrots were the only
color varieties of carrots to be cultivated before the 15th or 16th century.
We are fortunate to have the results of a new 10-year study from the
Netherlands about carrot intake and risk of cardiovascular disease (CVD) -
and those results are fascinating. Intake of fruits and vegetables in the
study was categorized by color and focused on four color categories:
green, orange/yellow, red/purple, and white. Out of these four categories,
orange/yellow (and in particular, foods with deeper shades of orange and
yellow) emerged as most protective against CVD. And even more striking,
carrots were determined to be the most prominent member of this dark
orange/yellow food category. Participants who had the least carrot intake
had the least amount of CVD risk reduction, even though they still received
risk-reducing benefits from their carrot intake. However, participants who
ate at least 25 more grams of carrots (with 25 grams being less than one-
quarter of a cup) had a significantly lower risk of CVD. And the groups of
participants who ate 50- or 75-grams more had an even more greatly
reduced risk of CVD! We're not sure how any study could better
demonstrate how easy it can be to lower disease risk by making a food like
carrot part of the everyday diet in such achievable amounts.
Much of the research on carrots has traditionally focused on
carotenoids and their important antioxidant benefits. After all, carrots (along
with pumpkin and spinach) rank high on the list of all commonly-consumed
U.S. antioxidant vegetables in terms of their beta-carotene content. But
recent research has turned the health spotlight onto another category of
phytonutrients in carrots called polyacetylenes. In carrots, the most
important polyacetylenes include falcarinol and falcarindiol. Several recent
studies have identified these carrot polyacetylenes as phytonutrients that
can help inhibit the growth of colon cancer cells, especially when these
polyacetylenes are found in their reduced (versus oxidized) form. These
new findings are exciting because they suggest a key interaction between
the carotenoids and polyacetylenes in carrots. Apparently, the rich
carotenoid content of carrots not only helps prevent oxidative damage
inside our body, but it may also help prevent oxidative damage to the carrot
polyacetylenes. In other words, these two amazing groups of phytonutrients
in carrots may work together in a synergistic way to maximize our health
benefits!
Even people who usually boil carrots have discovered that they taste
better steamed! In a recent study examining different methods for cooking
vegetables, study participants were asked to evaluate the flavor and overall
acceptability of the results. In comparison to boiling, participants in the
study significantly favored the flavor and overall acceptability of steamed
carrots to boiled carrots. This preference was also expressed by
participants who had always boiled carrots in their previous kitchen
practices.
Not surprisingly, research on the carotenoids in carrots has become
fairly sophisticated and we now know that it's especially important to protect
one specific form of beta-carotene found in carrots called the (all-E)-beta-
carotene isomer. That form of beta-carotene appears to have better
bioavailability and antioxidant capacity than another beta-carotene form
called the Z (cis) isomer form. With this new knowledge of beta-carotene
specifics, researchers in Victoria, Australia wondered about the stability of
(all-E)-beta-carotene under proper storage conditions. What they found
was excellent retention of (all-E)-beta-carotene under the right storage
conditions. Over several weeks period of time at refrigerator temperatures
and with good humidity (as might be provided, for example by the wrapping
of carrots in damp paper and placement in an air-tight container), there was
very good retention of the carrots' (all-e)-beta-carotene. While we always
like the idea of vegetable consumption in freshly-picked form, this finding is
great news and gives all of us more flexibility for incorporating carrots into
our diet.
Nutrients in
Carrots
1.00 cup (122.00 grams)
Nutrient%Daily Value
vitamin A407.6%
vitamin K20.1%
fiber13.6%
vitamin C12%
potassium11.1%
manganese8.5%
vitamin B68.5%
molybdenum8.1%
vitamin B36%
folate5.7%
vitamin B15.3%
phosphorus4.2%
vitamin B24.1%
3. Vinegar
ATCHARAP-SAYA is a sweet and sour pickle made with green and unripe organic papaya and other
vegetebles. It is traditionally serves with meat dishes to aid digestion.
BENEFITS
Boost Metabolism
Improves Digestion
Contact us at:
atcharapsaya@gmail.com
09553849299
Barangay 2, Nasugbu, Batangas