Mume fruit is rich in nutrients such as sugar, vitamins, fruit acids and amino acids. Mume is flat, sweet and sour, enters the liver and kidney meridians, produces body fluid, and has the functions of clearing liver and promoting diuresis.

It can supplement vitamin C, carotene and various antioxidant active substances, which is more conducive to the absorption of iron in the diet. Generally, the absorption rate of iron in cereals is very low, for example, rice is only 65,438+0% and bread is only 3%. However, if you eat it with fruit or juice rich in vitamin C, the absorption rate of iron can be increased to 3-6 times. Thus, the nutritional value and efficacy of a cup of freshly squeezed juice should not be underestimated.

Black boll skin is purple-black, flesh is yellow, juice is sweet, sugar degree is above 13, quality is excellent, and edible rate is above 95%. The fruit ripens from early June to the middle and late June. Heibulin (also known as Brown) is a new advanced fruit variety selected by American researchers from the hybrid offspring of China plum and European plum after decades of efforts.

It has changed the shortcomings of China Yi Lee, such as cracking fruit, heavy astringency, indigestion and monotonous color, and is deeply loved by consumers because of its unique shape, bright color, sweet flavor and storage resistance. It can be planted in the south of the Yangtze River in China, and there are some in Taiwan Province Province.