The scientific name of ginseng fruit is melon eggplant, and the edible rate is above 95%. Its fruit is non-toxic and can be eaten raw directly. But the daily consumption of ginseng fruit is basically to remove the middle heart, that is, to eat the fruit sac, just like eating cantaloupe and cantaloupe. This kind of capsule is not easy to eat because it has small seeds in the middle, so it is generally not eaten, but it is okay if you accidentally eat it, which is not harmful to your health.
Is the heart in the middle of ginseng fruit delicious? No, it's not.
The sugar content of ginseng fruit itself is not so high, and it is not very sweet to eat, but the taste of the heart in the middle of the pulp part is even weaker and there is no nutrition, so most of them are eaten without heart, so the taste is sweet.
Can the skin outside the ginseng fruit be eaten? The skin of ginseng fruit can be eaten, but it is not recommended.
The skin of many fruits is not delicious, but the taste of ginseng fruit skin is similar to that of Hami melon skin, and it is tasteless. In addition, the current fruit planting will use pesticides, but the edible peel is in danger of ingesting residual pesticides and bacteria. Therefore, people who want to eat ginseng peel should be thoroughly cleaned, otherwise it is best to peel it, which not only avoids health risks, but also tastes better.
4 What are the similarities between ginseng fruit and 1? Sexual hot food ginseng fruit is warm. Eating too much of this warm food will increase the heat inside the human body. If you eat some hot food again, consumers are prone to high fever and excessive internal heat.
Common hot foods are: garlic moss, garlic, pepper, coriander, ginger, wine, mutton, dog meat and so on.
2. Foods rich in vitamin C-decomposing enzymes contain vitamin C 130mg per 100g of ginseng fruit, which is 32 times that of pears and apples, 0/4 times that of cucumbers and 6.8 times that of tomatoes. It belongs to high-dimensional C fruit, but it should not be eaten with foods containing vitamin C decomposing enzymes, otherwise it will reduce the utilization rate and edible value of vitamin C.
Common foods rich in vitamin C decomposing enzymes: cucumber, carrot, pumpkin, bamboo shoots, etc.