Sunday, February 26, 2012


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 

Amount Per Serving  Calories: 112 | Total Fat: 0.2g | Cholesterol: 0mg
 Powered by ESHA Nutrient Database

1.  Papaya
Deliciously sweet with musky undertones and a soft, butter-like consistency, it is no wonder the papaya was reputably called the "fruit of the angels" by Christopher Columbus. Once considered quite exotic, they can now be found in markets throughout the year. Although there is a slight seasonal peak in early summer and fall, papaya trees produce fruit year round.
Papayas are spherical or pear-shaped fruits that can be as long as 20 inches. The ones commonly found in the market usually average about 7 inches and weigh about one pound. Their flesh is a rich orange color with either yellow or pink hues. Inside the inner cavity of the fruit are black, round seeds encased in a gelatinous-like substance. Papaya's seeds are edible, although their peppery flavor is somewhat bitter. The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chewing gums.
Nutrients in
Papaya, medium
1.00 each (304.00 grams)
Nutrient%Daily Value

vitamin C313.1%

vitamin A66.5%




vitamin E11.1%

vitamin K9.8%
2. Carrots 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 Umbelliferae family, 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. 

What's New and Beneficial about Carrots
  • 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
1.00 cup (122.00 grams)
Nutrient%Daily Value

vitamin A407.6%

vitamin K20.1%


vitamin C12%



vitamin B68.5%


vitamin B36%


vitamin B15.3%


vitamin B24.1%

 3. Vinegar
Vinegar is used in many diverse ways, from a cleaning product to a home remedy cure-all. Vinegar offers nutritional benefits as well. There are several different types of vinegar, such as apple cider, red wine, balsamic and distilled, and all are unique both in flavor and nutritional value. They all have something to offer to any diet.

Apple Cider Vinegar

Apple cider vinegar is well known for its home-remedy uses--anything from treating nail fungus to using it as a throat gargle--but it has nutritional benefits as well. According to NutritionData, apple cider vinegar contains zero fat and no vitamins, but it does contain a few minerals: 1 tbsp. of cider vinegar contains 1 mg of calcium, 0.7 mg of magnesium, 1.2 mg of phosphorous and 10.8 mg of potassium. It also contains no carbs and only three calories, which is what makes it a dieter's favorite.

Red Wine Vinegar

Red wine vinegar also contains no fat, but it does contain a trace (less than 1 mg) of vitamin C. The minerals in 1 tbsp. of red wine vinegar are calcium (0.9 mg), iron (0.1 mg), magnesium (0.6 mg), phosphorous (1.2 mg) and potassium (5.8 mg). It also contains zero carbs and just less than three calories, making it a good addition to any diet. In addition, it imparts a richer and sweeter taste than apple cider vinegar.

Balsamic Vinegar

Balsamic vinegar is a popular alternative to red wine and apple cider vinegar. It also contains no fat and vitamins, but it contains more calcium per 1 tbsp. (4.3 mg), iron (0.1 mg), magnesium (1.9 mg), phosphorus (3 mg) and potassium (17.9 mg). It also contains sodium (3.7 mg). An article in the January 2, 2002 edition of the "Washington Post" mentions that balsamic vinegar makes a great addition to recipes when a bit of sweetness is desired. Balsamic vinegar does contain 2.7 g of carbs, which are mainly all derived from the natural sugar of the balsam plant. The 14 calories per tablespoon that balsamic contains are all derived from the sugar as well.

Distilled Vinegar

Distilled vinegar is also known as "white" vinegar, as it is so clear in color. Distilled vinegar has even less to offer nutritionally than its counterparts. Its taste is tart, and it has no vitamins, protein or fat. It does offer a trace of a few minerals, however: 1 tbsp. of distilled vinegar contains 0.9 mg of calcium, 0.1 mg of magnesium, 0. 6 mg of phosphorus and 0.3 mg of potassium. With less than three calories, it does make a good addition to salad dressings when flavored with additional spices.

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