The mature season of green plums is usually from August to September, but fresh green plums are not common in the market. Picking green plums from late May to early June every year. July and August are more abundant. Generally, green plums in early spring will not grow naturally.
Green plums can be eaten not only as fruit snacks, but also as salads. It can also be made into dried plums, fruit juice, vinegar and candied fruit. Plum contains a lot of protein, fat (fatty oil), carbohydrates, various inorganic salts and organic acids.
The benefits of eating green plums
1, neutralizing acidic food
The content of alkaline substances in Prunus mume greatly exceeds that of acidic substances. Therefore, green plum is called a typical strong physiological alkaline food, which can neutralize acidic foods (grain, egg yolk, meat, fish, alcohol, sugar, etc. ), make the blood slightly alkaline, and keep the pH value at 7.3-7.4.
2. Anti-fatigue
Plum is rich in citric acid, which is an indispensable acid for human cell metabolism. It can promote the decomposition of lactic acid into carbon dioxide and water to be excreted, restore fatigue, and be beneficial to the absorption of calcium.
Step 3 protect the liver
The active substances contained in the fruit of mume can improve the detoxification function of the liver and enhance the detoxification ability of the human body against water poisoning, food poisoning and blood poisoning.