Should You Peel a Peach? A Detailed Guide to Healthy Peach Consumption. Following the debates on whether doufuniang (tofu pudding) should be sweet or savory, and whether sugar should be added to scrambled eggs with tomatoes, another difference in eating habits has emerged between the North and South: the South believes you should eat peaches with the skin on, while the North insists on peeling them. So, what's your take on eating peaches? And what's the healthiest way to eat them? Let's find out together:
Nutritional Value of Peaches
Every 100 grams of edible peach contains 117.2-7.7 kilojoules of energy, approximately 0.8 grams of protein; 0.1 grams of fat; 10.7 grams of various sugars; 8 milligrams of calcium; 20 milligrams of phosphorus; 10 milligrams of iron; 60 micrograms of Vitamin A precursor (carotene); 30 micrograms of Vitamin B1; 20 micrograms of Vitamin B2; 6 milligrams of Vitamin C; 0.7 milligrams of niacin, and also contains various vitamins, malic acid, and citric acid.
Peaches are mild in nature and flavor, containing a variety of vitamins, fruit acids, and inorganic salts such as calcium and phosphorus. Their iron content is 4 to 6 times that of apples and pears. Peaches have the effects of nourishing qi and blood, and nourishing yin to promote fluid production. The high iron content in peaches makes them an ideal supplementary food for patients with iron-deficiency anemia.
The main component of a peach is sucrose, while the content of vitamins and minerals is relatively low. However, it contains a significant amount of pectin, a type of fiber, which aids digestion. Peaches are used in traditional Chinese medicine because the buds contain glycosides, which are effective for diuresis or relieving constipation. Peach leaves are said to be used in baths to relieve prickly heat.
According to Traditional Chinese Medicine, peaches are considered "hot" in nature with a sweet and sour taste. They have the effects of nourishing, benefiting the heart, promoting fluid production, quenching thirst, resolving stagnation, moistening the intestines, and relieving fatigue from heat. Known as the "fruit of the lungs," they are suitable for people with low blood sugar, lung diseases, and deficiency-type fatigue and coughing as a supplementary food therapy. Peach kernels can remove blood stasis, moisten dryness and lubricate the intestines, and have a cough-suppressing effect. They can be used to treat conditions like blood stasis, amenorrhea with abdominal pain, hypertension, and constipation (used as a single Chinese herb, not for raw consumption). Unripe, small green peaches (Bìtáo) steeped with tea as a beverage have the effects of astringing sweat and stopping bleeding, and can be used to treat night sweats due to yin deficiency and hemoptysis. Peach leaves also have insecticidal properties; a decoction of peach leaves can be used to wash the private parts to treat trichomonas vaginalis. Peach blossoms have the effects of reducing swelling and promoting urination, and can be used to treat edema and ascites, dry stools, difficult urination, and swelling of the feet due to beriberi.
Although peaches are beneficial, there are some precautions:
1. Unripe peaches should not be eaten, as they can cause bloating or boils;
2. Even ripe peaches should not be eaten in excess, as too many can cause internal heat and "fire" (inflammation);
3. Rotten peaches must never be consumed;
4. Peaches should not be eaten with soft-shelled turtles (trionyx);
5. Diabetics with high blood sugar levels should consume peaches in moderation.
New Tips for Preparation
Peaches are primarily eaten raw, but can also be made into preserved peaches, peach jam, and canned goods. The most distinctive feature of peaches is their aroma and sweetness. To fully bring out this aroma, they should not be refrigerated. In the dry environment of a refrigerator, the sweetness of the peach will diminish. Therefore, peaches should be stored at room temperature. The sweetness of peaches does not come from fructose, so unlike other fruits, they do not become sweeter when frozen. Instead, more sucrose is produced at around 30°C. The sourness also increases with temperature, so storing them at 15°C to 20°C can suppress the sourness. However, fructose will still be present, giving it a sucrose-like taste. Therefore, the best method is to place them in ice water for 10-20 minutes.
Healthy Ways to Eat Peaches
If a peach has some rotten or spoiled parts, it can be used to make dishes like achar. Achar is typically made with mangoes and curry, which can mellow the spicy flavor and add nutrition and taste; peaches can be used as a substitute.
Finely chop coconut, which is rich in iron and calcium, along with onion, which promotes Vitamin B1 absorption, and ginger, which aids digestion. Simmer with sugar and vinegar for about 30 minutes. To enhance the sweetness and the viscosity of the pectin, add thinly sliced peaches and cook for another 20 minutes until the liquid becomes thick. This completes the dish.
Storing Peaches
Peaches should be stored at room temperature. In the dry environment of a freezer, the aromatic components will evaporate, and the sweetness will also decrease. Furthermore, the storage method can cause subtle changes in the taste of the peach. If you want to enjoy delicious peaches, pay attention to how you store them.