The more common ones are small jujubes, purple bells, mother-in-law jujubes, sour bells, brittle jujubes, and a kind called mother-in-law jujubes. \x0d\\\x0d\ Small jujube is the most common in the family of jujube, ripe jujube is about as big as a person's thumbnail, rounded and rolled up, and crunchy and sweet when eaten raw. At the same time, small jujube is also the most out of the pulp, dried jujube after drying almost than fresh when not much smaller, so that small jujube is the most popular and the most widely used jujube, such as the famous "leiling small jujube" varieties is small jujube. Because it has the highest sugar content, and less water, so there are a lot of food are made with small jujube, such as the package intricate son, squeeze jujube juice are used small jujube,\x0d\\x0d\ Purple bell jujubes, as the name suggests, ripe purple bell jujubes red color purple, purple and through the black, rounded like a black grape. Although the flesh of purple bell jujube is also a lot, but there is a kind of wooden feeling in your mouth, not as crisp as small jujube, but it is big, pick a bunch and hang it in the house, it is very inviting. \x0d\\\x0d\\ Brahman jujube, jujube skin is especially thin, ripe Brahman jujube color is deep red, eat in the mouth feeling is not very crisp, but it is better than the purple bells, but Brahman jujube has a disadvantage, is not very sweet, so people will always pick the small jujube to eat, but the Brahman jujube until the end. Brahmaputra jujube also has an advantage, that is, the time needed for maturity is relatively long, until the end of fall, the other jujube tree leaves are almost off, Brahmaputra jujube is considered to be ripe, then pick a Brahmaputra jujube to put in the mouth, it is really cool and sweet. The jujube is generally used to eat raw, and should not be placed for a long time, the sun is even more dry not out of the pulp, so it is not very popular with the people. \x0d\\\x0d\\ As for sour bells, from the name, we know that it must have something to do with acid, indeed, the taste of sour bells is sour, especially ripe sour bells wrapped in a bright red rind, it is the time when the sour taste is the most intense, but its sour taste and the real vinegar compared to, but it's far from the truth, but only slightly have some with the sweet sour, there are a lot of people like to eat this kind of sweet dates in the acid, however, the number of sour bells Extremely rare, take the jujube tree in our village, the total **** is only two or three trees. Sour bells are always picked before they are fully ripe, so it can be said that "scarcity is precious". \x0d\\\x0d\\ Crisp jujube and granny jujube have a lot of striking similarities, for example, their size is relatively large, and the skin is particularly thin, once dropped to the ground will be broken, and ripe particularly early, can be said to be the earliest ripe jujube. When other date trees on the date or pulp green green, crisp jujube and granny jujube can start to eat, although this time they are also green in color, but is lighter than the color of other jujube much lighter, and even a circle of white halo, like a layer of white gauze like wrapped in the whole of the jujube. Crisp jujube and granny jujube raw taste is the best, crunchy and sweet, after chewing into the mouth do not leave residue, so they are the most young people and children's favorite, always wait for not red, will be early pick all. Crisp jujube and granny smith jujube have a lot of water content, so they are also not suitable for sun-dried jujube. \x0d\\\x0d\\ Red dates are rich in vitamin A, vitamin C, vitamin B2 and many other vitamins, and are called the crown of all fruits. The content of vitamin C in fresh red dates is 7 to 10 times higher than that of citrus and 75 times that of apples. Red dates also contain healthful chemical components such as glutamic acid, lysine, arginine and other 14 amino acids, malic acid, tartaric acid and other 6 kinds of organic acids, flavonoids and phosphorus, potassium, magnesium, calcium, iron and other 36 kinds of trace elements. \x0d\\\\x0d\\\c According to Chinese medicine, jujube is flat, sweet and non-toxic, which can replenish the middle and benefit the qi, nourish the stomach and spleen, nourish the blood and strengthen the spirit, moisten the heart and lungs, regulate the camping and guarding, and produce fluids, pleasing to the color, pass the nine orifices, and assist the twelve meridians to relieve the poison of medicines, and regulate and harmonize the hundreds of medicines. Due to different processing methods, there are red jujube and black jujube, and red jujube is generally used as the main medicine. Red jujube can nourish the blood, and it is regarded as a good product to replenish gas, and it can cure the symptoms of withered face, muscle loss of moisture, and incorrect qi and blood. Red jujube can also prevent anemia, purpura, women's menopausal mood irritability. Although black jujube is not as widely used in medicine as red jujube, it is often known for tonifying the kidney and nourishing the stomach. \x0d\\\x0d\\ Modern medicine has shown that the cyclic adenosine phosphate contained in jujube also has the effect of dilating blood vessels, which can improve the nutritional status of the heart muscle, enhance myocardial contraction force, and favor the normal activity of the heart. Dates also contain triterpenoids, such as hawthorn acid, which have anti-fatigue effects and can increase one's endurance. In addition, jujube has the function of reducing liver damage caused by toxic substances. \x0d\\\x0d\\\jujube can be eaten fresh or processed into dried products, and can be made into honey jujube, smoked jujube, drunken jujube, jujube wine, jujube paste, jujube preserves, canned food, original juice drinks, etc. It can also be used to process into pastries. "To be in good health, three dates a day", often eat jujube can prevent aging, prolong life