It is suggested that loquat wine be pitted. In fact, the steps will not be very complicated, but the taste will be better and healthier in the end. Novices who don't know how to make wine can easily buy those low-end alcoholic drinks on the market, which are unhealthy and affect the taste. If you drink that kind of wine, you might as well buy fruit wine blended with various wine additives on the market, which is more convenient.
Main functions of loquat
1, promoting digestion
The organic acids contained in loquat can stimulate the secretion of digestive glands, which has a considerable effect on stimulating appetite, helping digestion and absorption, quenching thirst and relieving summer heat.
Step 2 prevent colds
Loquat fruit and leaves can inhibit influenza virus, and regular eating can prevent colds at four o'clock.
Step 3 lose weight
Loquat is rich in crude fiber and mineral elements. Every100g of loquat meat contains 0.4g of protein, 6.6g of carbohydrates, vitamin B and vitamin C, which is a very effective fruit for losing weight.
4, moistening the lungs and relieving cough
Loquat contains amygdalin, which can moisten lung, relieve cough, eliminate phlegm and treat various coughs.
Step 5 prevent vomiting
Eriobotrya japonica leaves can be dried in the sun to make tea, which has the effects of clearing away heat and lowering qi, regulating stomach and lowering adverse qi, and can be used to treat various vomiting and hiccups.
Extended data:
Main value
1. Edible value
Mature loquat is sweet and nutritious, containing a variety of fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B and C, among which carotene ranks third among all fruits.
Chinese medicine believes that loquat has the effects of moistening lung, relieving cough and quenching thirst. Peel loquat when you eat it. In addition to fresh food, there are canned fruits made of loquat meat in syrup or loquat wine. The leaves, fruits and stone of loquat all contain amygdala.
Medicinal value of
Loquat leaf is also a kind of traditional Chinese medicine. After drying in the sun, loquat leaves have the functions of clearing away lung heat, reducing qi and resolving phlegm, and are often made into "Chuanbei Paxiang" with other medicinal materials. However, like other related plants, the seeds and new leaves of loquat are slightly toxic. When eaten raw, they will release a small amount of cyanide, but generally they will not ingest harmful cyanide because of their bitter taste.
People's Network-Five Effects of Loquat Blooming in Spring
Baidu encyclopedia-loquat