Hawthorn is rich in nutrients, some of which are soluble substances, including sugar, organic acids, pectin, tannins and some minerals, some pigments and vitamins, etc. The other part is water-insoluble substances, including starch, protopectin, cellulose, fat and other minerals, some pigments and vitamins.

Among them, the content of vitamin C in hawthorn is relatively high. Every 100 g of hawthorn pulp contains about 60 mg of vitamin C, and the highest can reach 90 mg. Although it is not as good as fresh dates, it is much higher than that in lemons and citrus. In addition, hawthorn also contains vitamin B20.32-0.58 mg/kg and vitamin B 10. 12-0.42 mg/kg.

The content of pectin in hawthorn can reach 3%-6%, which is called the king of pectin in fruit, which is helpful for gastrointestinal peristalsis and defecation.

Hawthorn is not sweet, but its sugar content is high.

Hawthorn tastes sour, but in fact it has a high sugar content.

The sugar content of hawthorn fruit is generally 6%- 15%, of which sucrose content is 0.02%-3.44%, glucose is 2.44%-5.55%, and fructose is 3.24%-6.30%. Sucrose in fruit can be heated with acid under the action of invertase or during heating, and can be converted into equal amount of glucose and fructose.

Watermelon tastes sweet, and its sugar content is lower than that of hawthorn. The sugar content in its pulp is generally 5- 12%.

Therefore, it is not reliable to taste the sugar content in fruit. In addition, diabetics should eat less or try not to eat.

Hawthorn has the function of invigorating spleen, stimulating appetite and helping digestion.

Hawthorn contains a lot of maslinic acid, which can strengthen the heart and help to prevent and treat cardiovascular diseases.

Hawthorn contains flavonoids, vitamin C, carotene and other substances, which can block and reduce the generation of free radicals, thus enhancing the body's immunity to a certain extent, and can also play an antioxidant and anti-aging role.