Steamed cinnamon meat can inhibit lipid peroxidation and improve antioxidant enzyme activity, suggesting that it has a certain anti-aging effect. Steamed cinnamon meat has the effect of improving the body's immune function, inhibiting tumor cells, lowering blood lipids, increasing coronary blood flow, and enhancing the quality of the body

Modern medical research has confirmed that steamed cinnamon meat contains protein, fat, sugar, organic acids, crude fiber and a variety of vitamins and minerals.

Expanded information:

Cinnamon buy 7 method

1. look.

Fruit body full, round, shell surface yellow-brown eye-catching, thick meat, color red, there are fine wrinkles, fruit stalk part of a circle of red meat for the quality of the good; if the shell surface is not very flat, color is not uniform, there are oil brown stains, indicating that the meat brine wet deterioration.

2. pinch.

Hand pinch easy to break, shell hard and brittle quality; hand pinch shell depression, not easy to break, indicating moisture or low dryness, long time easy to mold.

3. weigh.

Different varieties of the same portion, the grain less big for good quality, and vice versa.

4. roll.

Put the cinnamon on the table, rolling by hand, not easy to roll the quality of the good, easy to roll the quality of the second.

5. bite.

The new cinnamon core bite easy to break and sound, aged goods deterioration of cinnamon core bite tough.

6. taste.

Sweet flavor, soft, fragrant, chewing without dregs of good quality, sweet taste is not enough, hard and tough, chewing the residue of the quality of the second, the taste of dry bitter, is overbaked or stale goods, can not be purchased.

7. peel.

Good quality cinnamon meat, the core is easy to separate, the meat is soft and moist without hands; quality of the meat, the core is not easy to separate, the meat in the hard.

Baidu Encyclopedia - Cinnamon