In winter, many people like to cook jujube soup, or soak water to drink, not only to replenish the gas and body, but also some people like to eat jujube dry, why winter is suitable for eating jujube season? You may not be able to imagine, jujube just dry eat a bit of a waste, in fact, through the steaming, cooking, soaking different techniques of cooking, but also has a different magical effect!

Jujube is the "king of vitamin C in fruit"

Jujube is sweet and warm in nature, and it is a highly nutritious dietary supplement. Every 100 grams of fresh jujube contains 92mg of vitamin C, which meets 92% of an adult's daily needs, and is called the "king of vitamin C in fruit". Antioxidant capacity, many experimental research literature at home and abroad has confirmed that jujube unique bioflavonoids, triterpenoids, for the promotion of human health has considerable benefits.

Miaoli County, Gongguan Township is Taiwan's local jujube production area, the local legend: "from small eat jujube, young and not old; a day to eat three jujube, youth never old; grains and jujube, better than Ganoderma lucidum grass; Miss if you want to have good skin, porridge don't forget to add jujube". Dietitian You Weiming said, in the cold winter, people are vulnerable to wind chill and resistance to decline, so in soups, drinks or dishes often used to jujube, enhance the aroma and sweet taste to promote appetite, and to achieve the effect of warmth, especially in the winter of the hands and feet are easy to cold, you can come to a bowl of jujube dishes to make up for the body.

Jujube after sun drying Vitamin C greatly reduced

You Weiming dietitian reminded, in the same heat, fresh jujube contains a lot of vitamin C and superior antioxidant power, from the table below can be seen, jujube if the sun drying, vitamin C and antioxidant power will be greatly reduced. In order to fully obtain the nutrients of jujubes, it is recommended to eat fresh jujubes. July to August every year is the period of jujube ripening and harvesting, with the best flavor, sweetness, and crunchiness, which is a good time to eat fresh jujubes.

Steaming, cooking and soaking jujubes make a big difference

The common way of cooking jujubes is steaming, cooking and soaking, and if you want to give full play to the nutritional value of jujubes, you have to cook jujubes according to different physiological needs. Steamed jujube skin and pulp by the heating effect, not only sweet, more easily digested and absorbed by the human body utilization, quite suitable for children and elders to eat; and boiled jujube its effective substances are easy to dissolve, with millet with cooking can get more vitamin B group, to achieve the effect of the warm subsidy to sleep; the last is to soak the jujube, nutrients are the least likely to be damaged, but soak the jujube to cut to get the effective components, aroma and sweetness. The effective ingredients, aroma and sweetness are integrated into the drink.