Loquat is quite nutritious, there are various fructose, glucose, potassium, phosphorus, iron, calcium, and vitamins A, B, C and so on. Traditional Chinese medicine believes that loquat fruit has the effect of moisturizing the lungs, relieving cough and quenching thirst. Peel the skin when eating loquat. In addition to eating loquats fresh, there are also loquat meat canned in sugar water, or loquat wine brewing. Loquat leaves, fruits and kernels all contain tonsil glycosides.

Loquat leaves are also a kind of traditional Chinese medicine, with large loquat leaves dried in the sun into the medicine, have the function of clearing the lungs and stomach heat, lowering the qi and resolving phlegm, and often with other herbs to make the "Chuanbei loquat paste". However, loquat, like other related plants, seeds and new leaves are slightly toxic, and eating them raw releases traces of cyanide.

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Expanded Information:

Morphological Characteristics of Loquat

Evergreen small tree, up to 10 meters high; branchlets stout, yellow-brown, densely rust-colored or gray-brown tomentose. Leaf blade leathery, lanceolate, oblanceolate, obovate or elliptic-oblong, 12-30 centimeters long, 3-9 centimeters wide, apex acute or acuminate.

Panicles terminal, 10-19 cm long, with many flowers; common pedicel and pedicels densely rust-colored tomentose; pedicels 2-8 mm long; bracts subulate, 2-5 mm long, densely rust-colored tomentose; flowers 12-20 mm in diameter; calyx tube shallowly cupular, 4-5 mm long, sepals triangular-ovate, 2-3 mm long, apex acute, calyx tube and sepals rust-colored tomentose outside.

The mature loquat fruit also hangs in bunches on the tree, each fruit is 3-5 centimeters long, round, elliptic, or elongated "pipa-shaped". The surface of the loquat is downy, greenish when not ripe, hard and solid, with a strong aromatic odor.

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