Crunchy, tangy strips of unripe papaya pickled in sharply

sour coconut vinegar and sugar plus a host of pungent herbs and
spices appeal so much to me.

Papaya is of course the widely-acclaimed tropical fruit that is most

famous for its beautifying, skin-exfoliating, protein-digesting enzyme
papain.

Calories in Homemade Pickled Papaya (Atsara

Papaya)

Nutrition Facts
Homemade - Pickled Papaya (Atsara Papaya)
1.0 0.5 cup

1. Servings:

Calories 250 Sodium 55 mg

Total Fat 12 g Potassium 0 mg
Saturated 9g Total Carbs 0g
Polyunsaturated 0g Dietary Fiber 0g
Monounsaturated 0g Sugars 31 g
Trans 0g Protein 4g
Cholesterol 20 mg

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.

Digestion: Papayas contain an enzyme called papain that aids in

digestion and can also be used as a meat tenderizer. Papaya is also
high in fiber and water content, both of which help to prevent
constipation and promote regularity and a healthy digestive tract.

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

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%

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.

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
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

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.
ATCHARAP-SAYA

“Ang saya ng kainan kapag may ATCHARAP-SAYA.”

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

Nutritional Value Is High

Good For Diabetics
Rich In Antioxidants
Aids In Weight Loss
High in Fibre

Boost Metabolism

Improves Digestion

Taste ATCHARAP-SAYA before it’s too late!

Contact us at:

atcharapsaya@gmail.com

09553849299
Barangay 2, Nasugbu, Batangas