Sea buckthorn is a special kind of food, which is rich in nutrients and is good for the body when consumed in moderation. Sea buckthorn is high in vitamin C, and moderate consumption of sea buckthorn can help to replenish vitamin C. Relatively speaking, sea buckthorn is higher in vitamin C than kiwifruit.

Is sea buckthorn higher in vitamin C than kiwi

Sea buckthorn is higher in vitamin C than kiwi.

Sea buckthorn is the fruit of the sea buckthorn tree, also known as sour prickly fruit and vinegar willow fruit. It is a berry rich in vitamin C. 100g of sea buckthorn contains 600-1200mg of vitamin C, which is 3 times more than kiwifruit, 6 times more than citrus, and 20 times more than apple in the same weight.

Functions and effects of sea buckthorn fruit

Eating sea buckthorn fruit can have anti-aging effects. First of all, the active ingredient in sea buckthorn fruit is superoxide dismutase, which can help us to remove free radicals in our body. At the same time, eating sea buckthorn fruit helps to enhance the function of human immune system. In this way, we can play the role of regulating immunologically active cells. In this way, it is an effective immunomodulator, which helps to improve the body's ability to resist diseases and slow down aging. Sea buckthorn fruit is very suitable for such people.

Sea buckthorn fruit is also very effective in fighting cancer. The important reason is that sea buckthorn fruit has a strong anti-cancer effect. In addition to immune mechanism, sea buckthorn fruit can directly inhibit cancer cells, which also helps to block cancer-causing factors. In addition, sea buckthorn fruit can also block the synthesis of N-nitroso, so sea buckthorn fruit has a strong anti-cancer effect.

Sea buckthorn fruit is also significant in the prevention and treatment of cardiovascular diseases, mainly due to the large amount of total flavonoids contained in sea buckthorn fruit. In fact, this substance is a compound composed of seven flavonoids that can relieve angina, promote healthy heart function, and promote cardiovascular health.

How to consume sea buckthorn fruit

I. Sea buckthorn jam

1. Material selection. Choose 89 mature sea buckthorn fruits, remove the rotten, spoiled or seriously damaged fruits.

2. Cleaning and pulping. The selected fruits were pulped in a blender to remove the skin and seeds.

3. Heating and concentration. Add 66 liters of filtered sugar solution (75% concentration) to each 50 kg of pulp. Sugar solution can be added in two times, i.e. boil half of the sugar solution, add the pulp and cook for about 20 minutes, then add the remaining half of the sugar solution after the pulp is cooked to a transparent state, and continue to cook for 20-30 minutes until the temperature is about 105°C, and then remove from the pot.

4. Canning. Concentrated sea buckthorn jam should be canned immediately. When canning, the temperature of the jam body must be kept above 85℃. Quickly put the jam into glass jars, put the lids on the jars while they are hot, and then tighten them. Be careful not to allow the jam to contaminate the tops of the jars.

Second, sea buckthorn berries can be soaked in wine

Wine soaked sea buckthorn berries is one of the common methods of consumption. Normally, you can prepare 100 grams of fresh sea buckthorn berries and 1 kilogram of white wine. After washing the sea buckthorn, remove the water and put it into the white wine to seal and soak. The sea buckthorn berries can be soaked for ten days and then removed from the white wine for drinking or consumption. Sea buckthorn fruit soaked in white wine has the effect of bright eyes, anti-inflammatory, cough, asthma.

Third, sea buckthorn sugar water

Sea buckthorn fruit can also be boiled in sugar water. Usually, 100g of fresh sea buckthorn berries can be made with appropriate amount of sugar. After cleaning, put sea buckthorn berries and sugar into a pot and boil with water. After boiling for about an hour, take out the sea buckthorn fruit sugar and cool it with water. Sea buckthorn fruit sugar water can improve human immunity and resist the damage of radiation to the human body.