Jujube is rich in vitamin C and vitamin P, which can be made into candied fruit and preserved fruit, such as candied jujube, red jujube, smoked jujube, black jujube, wine jujube and tooth jujube, as well as jujube paste, jujube noodles, jujube wine and jujube vinegar, etc., and is the raw material of food industry.
2. Pepper
The content of vitamin C per 100 grams of pepper is as high as 198 mg, ranking first among vegetables. Vitamin B, carotene and minerals such as calcium and iron are also rich. Spicy food has played a positive role in preventing and treating diseases, improving genes and promoting human evolution because of its functions of sterilization, antisepsis, seasoning, nutrition and dispelling cold.
3. Wheat germ
Wheat germ, also known as malt powder and germ, is golden yellow and granular. Malt is one of the organs of wheat germination and growth, accounting for about 2.5% of the whole wheat grain. It is rich in vitamins E, B 1 and protein, and has very high nutritional value. Germ is the root of wheat life and the part with the highest nutritional value.
4, peanuts
Peanut fruit also contains fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals such as calcium, phosphorus and iron. It contains eight kinds of amino acids and unsaturated fatty acids needed by human body, including lecithin, choline, carotene and crude fiber. Peanut contains choline and lecithin, which are rare in general miscellaneous grains, and can promote human metabolism.
5. Germ rice
Aleurone layer can be subdivided into aleurone layer and sub-aleurone layer, which is the outermost tissue of endosperm, containing aleurone endosperm cell layer, rich in protein, B vitamins, minerals and a small amount of cellulose. Closely connected with endosperm, it is approximately square.
And it is composed of aleurone cells filled with nitrogen compounds, containing a large number of protein aleurone particles, fats, vitamin enzymes, etc., which is very healthy for human body, with a thickness of about 1 1-29 microns and a weight of about 4-6%. In addition, there are a large number of trace elements such as calcium, iron, zinc, potassium, selenium, magnesium, etc. in the form of organic salts.
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