Therefore, the general population can eat it in moderation without worrying about aggravating their discomfort. However, winter jujube contains a lot of cellulose and pectin, which is easy to indigestion when eaten in large quantities, and it is usually not recommended to eat more.
The maturity of winter jujube in China has been advanced to early June, and the sales period has been extended from late September to 10 for more than one month to early June to 10 for five months.
Extended data
The most prominent nutrient in winter jujube is vitamin C, which is as high as 243 mg/100g, which is about 4 times that of kiwi fruit and 7.4 times that of orange. It is a veritable "king of vitamin C".
China Nutrition Society recommends that adults should take 100 mg vitamin C every day. Eating a handful of winter dates (about 40 grams) every day can basically meet the needs of the human body for vitamin C. Winter jujube is also rich in flavonoids, nicotinic acid, dietary fiber, riboflavin, carotene and various minerals, which is a "nutritional treasure house" in food.
Winter jujube is a fresh food species. After harvesting, it will lose water, shrink, become soft and moldy when it is stored at room temperature for 2~3 days, and the vitamin C rich in it will also be lost a lot. The results showed that under the condition of 0℃~2℃, the respiratory intensity of winter jujube was relatively low and it was the most resistant to storage.
Therefore, it is best to buy a small amount of winter jujube at a time, buy it now and eat it now, and keep it in the refrigerator if you can't finish it. It should be reminded that people with hard skin and weak gastrointestinal function should control the amount to avoid abdominal distension and discomfort. The sugar content of winter jujube is as high as 20%~30%, which is higher among fresh fruits, so sugar lovers should eat less.
People's Network-listed in summer and autumn, why is it called winter jujube?