Peaches are good for you…

Peaches are an excellent choice of healthy food. They are available in many vegetable markets and supermarkets in Kenya and come in several ranges of colours such as red, pink, yellow or white. Peaches tend to look like small apples and have a fleshy, juicy exterior, making up the edible part of the fruit. They rank high in nutritional value and when combined with a healthy diet and exercise, they aid with the function of most of the body’s systems. Peaches provide a healthy snack and contribute to a well balanced diet, thus making them a perfect choice especially for children when they crave a sweet snack.

This juicy, delicious fruit offers many benefits. Peaches are rich in vitamins C, which is vital to the growth, development and repair of tissues. Vitamin C is especially essential in the formation of collagen, absorption of iron, healing of wounds and in maintaining strong bones. Thus peaches are a must have in an invalid’s and convalescent’s diet to help aid the recovery process.

Additionally they help prevent cancer because like carrots, peaches are rich in beta-carotene, an anti-oxidant vitamin that is converted into vitamin A in the body. Beta-carotene fights diseases such as cancer and heart conditions. It is also responsible for good eyesight and formation of the mucous membrane of the urinary, digestive and respiratory tract.

Consumption of peaches on a regular basis can ease your bowel movements and prevent constipation. Ripe peaches are especially good for stomach ulcers and bowel inflammation. And what better way to reduce migraines and headaches than eat peaches? They contain potassium, which helps maintain the body’s fluid levels and is essential in the functioning of the nervous system and hence a great remedy for migraines and headaches. Peaches can be eaten raw as a fruit, in fruit salad or desert by whipping them with ice cream. They can also be used in making smoothies, jams or cakes. Although peaches can be cooked or canned as well, it is unadvisable since cooking or canning them destroys most of the vitamin C.

Published in May 2013