hawthorn is known as the first fruit in winter, many traditional Chinese medicine ingredients contain hawthorn. So what are the nutritional characteristics of Hawthorn? What are the effects of different eating methods? Let me take you into the delicious journey of hawthorn.

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Hawthorn raw health care effect is the best. From the point of view of nutrition, hawthorn is rich in vitamins, second only to fresh jujube and kiwi fruit, vitamin C content reaches 60-90 mg per 100 g pulp, in addition, it also contains vitamin B1, B2. In addition, the content of sugar and organic acid in Hawthorn is relatively high, so it is good to eat raw, but the taste is sour, which is often difficult to accept. The best way to eat ice sugar gourd, the fruit is not damaged by high temperature, taste sweet and sour.

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hawthorn cake contains high calcium, suitable for all ages. Hawthorn tastes sour, but the processed hawthorn cake not only tastes good, but also contains calcium, iron, phosphorus and other minerals. The calcium content is very high, reaching 100g, and the pulp is 70mg. It will not be lost in the process of processing. It is very suitable for the elderly and children to eat.

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stir fried red fruits are natural and helpful for digestion. Fried red fruit looks crystal clear, eating is sour and sweet, which is also rich in a variety of nutrients, with appetizer, softening blood vessels and other effects. Its practice is also very simple, first of all, the Hawthorn to the core, add sugar and water to boil, with a spoon to crush the hawthorn, to boil into paste can. Cool the fried red fruits thoroughly, then put them into bottles or sealed boxes, and refrigerate them for storage. In addition, hawthorn itself contains rich pigment, in the process of making no other additives, some varieties of pulp is also red, fried red fruit color is more beautiful, pure natural and delicious.

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Hawthorn stew is greasy and fishy. Hawthorn is rich in organic acids, including tartaric acid, citric acid, hawthorn acid, malic acid, etc. when stewing meat, some hawthorn is put in it, the lipase can promote the fat decomposition, and the hawthorn acid can improve the activity of protein decomposing enzyme, which can make the meat quickly stewed crisp and rotten, and can also solve the greasy. When selecting hawthorn with

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, the fruit spots on the peel are small, few and smooth, and the relative taste acidity is low. From the fruit shape, generally oval Hawthorn processing is much better, commonly used to do hawthorn cake, flat round Hawthorn processing and taste poor. From the flesh color, white or yellow processing and taste better.

Hawthorn nutritional value is higher, but people with long-term gastric acid should not eat more, and pregnant women in late pregnancy should eat less, otherwise it is easy to cause abortion or premature delivery. We should remind everyone that although hawthorn is sour, it contains high sugar content, and diabetic patients are not suitable to eat more. ▲

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