Lycium barbarum is a typical representative of homology of food and medicine. The medicine has the functions of nourishing liver and kidney, entering lung, clearing away heat and improving eyesight. As food, it can make food bright in color and sweet in taste, and is suitable for making soup, porridge or tea. When it comes to eating Chinese wolfberry, some people support dry eating, while others support soaking in water. Which way to eat is more nutritious? And how to choose and preserve Lycium barbarum?

Eating Lycium barbarum dry may have higher nutritional value.

Soaking Lycium barbarum in water can really promote the dissolution of nutrients in Lycium barbarum, but most of them are sugar, soluble dietary fiber and water-soluble vitamins, which not only leads to extremely low dissolution, but also causes waste. In addition, if the water temperature is too high, such as boiling water brewing Lycium barbarum, some nutrients will be lost because of the high temperature. Generally, it is recommended to use 70-80℃ warm water for soaking Lycium barbarum.

Eating Lycium barbarum dry can better absorb the nutrients in Lycium barbarum, such as carotene, pectin, Lycium barbarum polysaccharide, lutein, vitamin A and so on. However, you should pay attention to cleaning before eating Lycium barbarum, so as to avoid the dust on the surface of Lycium barbarum entering the body. If you want to eat Lycium barbarum, such as bad mouth and dry mouth, it is best to soak it in water and eat it together, which not only absorbs the nutrition of Lycium barbarum, but also plays a role in moistening and quenching thirst.

Efficacy of Lycium barbarum

1, improve immunity; 2, nourishing the liver and improving eyesight; 3. Anti-aging; 4. Improve sleep quality; 5. Nourish liver and kidney. According to relevant research, the main health components in Lycium barbarum are Lycium barbarum polysaccharide and betaine. However, Lycium barbarum is only a nutritious food or health care product, and it cannot be relied on to cure diseases or live longer.

On the selection of Lycium barbarum

Look at the appearance

Choose a uniform size, no black spots and mildew, the color is dark red, and one end of Lycium barbarum has natural white spots. If the color is bright, the white spot at one end of Lycium barbarum is red, so be wary of dyeing Lycium barbarum.

Pinch it

Lycium barbarum is sticky and wet, indicating that the water content is relatively high and it is not suitable for purchase.

Smell

When purchasing Lycium barbarum, you must avoid sulfur-smoked Lycium barbarum. Generally, this kind of Lycium barbarum is bright in color and smells sour or pungent.

have a taste

Good Lycium barbarum is sour, sweet but not greasy, and it is easy to feel bitter when chewed at the end.

Select the place of origin

Most Lycium barbarum on the market are named as Ningxia Lycium barbarum. In fact, the quality and nutritional value of Lycium barbarum do not depend entirely on the place of origin. According to relevant data, Lycium barbarum in Gansu and Qinghai provinces is as rich in polysaccharide and extract, even higher.

On the preservation of Lycium barbarum

Two points should be paid attention to during the preservation of Lycium barbarum: moth-proofing and moisture-proofing. Lycium barbarum is high in sugar, and it is easy to absorb air moisture when exposed to air, resulting in moisture regain and mildew. Therefore, it is best to seal and dry it, and it can be stored together with food desiccant.

In order to prevent insects from eating, you can spray alcohol on Lycium barbarum and pay attention to sealing. You can also use a sealed refrigeration method to prevent moth-eaten and moisture regain.