A-REVIEW: ON NUTRITIONAL AND MEDICINAL IMPORTANCE OFDRAGON FRUIT (HYLOCEREUSSPECIES)Sandeep Kumar, Vishal Tripathi, Amrita Kumari, Vimal Chaudhary and Priyanka Kumawat
Dragon fruit Hylocereus species is a recent table fruit and very much liked for its refreshing juice. The fairlylow maintenance, succulent hardy nature high yielding, better keeping quality and survival low irrigationmake dragon fruit a paying proposition. It is belongs to family Catacaeae. This is due to its special colour(especially red/purple pigments in red-flesh dragon fruit), high nutritional values and ant-oxidativeproperties of the fruit. Dragon fruit having heavy nutritional value energy 264 Kcal, water 87 g,protein1.1g, fat 0.4 g, carbohydrate 11.0 g, fiber 3g, calcium 8.5 mg, iron 1.9 mg, phosphorus 22.5 mg,vitamin B1(Thiamine) 0.04 mg, vitamin B2 (Riboflavin) 0.05 mg and vitamin B3 (Niacin) 0.16 mg per 100 g fruit pulp. Itis very useful for lower blood sugars in type 2 diabetes. Dragon fruit is beneficial for carbohydratemetabolism, heart tissues, and teethes, healthy blood and tissue formation strengthening bones due to highcalcium content, strengthening immune system, faster healing of bruises and wounds, respiratory tractinfections and even as a mild laxative due to substantial fibre content. Dragon fruit has low cholesterolconcentration, to balance blood sugar concentration, to prevent colon cancer, to strengthen kidney functionand bone, to strengthen the brain workings, increasing the sharpness of the eyes as well as cosmeticproperties. The seeds of dragon fruits are high in polyunsaturated fats that reduce triglycerides and lowerthe risk of cardiovascular disorders.