Fresh jujubes are high in vitamin C, while wine-soaked jujubes are rich in calcium.
It's the season for eating jujubes, and the common types we eat include fresh jujubes, dried jujubes, candied jujubes, and wine-soaked jujubes. Fresh jujubes are not only sweet, crisp, and juicy, but also nutritious. They have the highest vitamin C content, with 243 milligrams per 100 grams. In addition, their content of essential carotene far exceeds that of other jujube products.
However, fresh jujubes lose their crisp texture in just a few days at room temperature. To make them easier to preserve, fresh jujubes can be sun-dried to make dried jujubes. But after drying, the vitamin C that is soluble in water is lost, and it also has a significant impact on other nutrients. However, the calcium content in dried jujubes is higher than in fresh jujubes.
Wine-soaked jujubes have a rich, mellow aroma and a pleasant, crisp sweetness, and they can be stored for a long time. However, the nutritional loss in wine-soaked jujubes is greater, with almost all of their vitamin C being destroyed. But because wine-soaked jujubes lose a lot of moisture after air-drying and are soaked in wine, their mineral content increases. Therefore, the calcium content of wine-soaked jujubes is the highest among these jujube products, containing 75 milligrams per 100 grams. Making fresh jujubes into candied jujubes is another way to preserve them, but candied jujubes are higher in calories, with 78.9 grams of carbohydrates per 100 grams.
Fresh jujubes are best eaten raw, which is beneficial for nutrient absorption. Dried jujubes are more suitable for congee or soups, as this can release their nutrients well. Compared to fresh and dried jujubes, candied jujubes have the least nutritional content, the highest sugar content, and are also best used in congee to dilute the sugar concentration.
Autumn is relatively dry, and red jujubes are warm and sweet in nature, entering the spleen and stomach meridians. They have the functions of tonifying the spleen and stomach, replenishing qi and promoting fluid production, nourishing blood and calming the mind, and detoxifying medicinal properties. Therefore, using red jujubes for dietary therapy in autumn is also very effective. Here are two recommended recipes: 60 grams of red jujubes and 200 grams of celery, washed and boiled in water. Consume in portions daily to help prevent and treat high blood pressure, dizziness, and headaches. 5 grams of red jujubes, 10 grams of tremella, and an appropriate amount of sugar. Wash the red jujubes and tremella, simmer until soft, add sugar, and consume in the morning and evening. This can help prevent neurasthenia caused by insufficient heart blood, achieving the effects of nourishing yin, replenishing blood, and calming the mind.
Red jujubes are an excellent product for nourishing and conditioning those with a weak constitution. However, the skin of jujubes is not easily digested, so be sure to chew them slowly. At the same time, consume them in moderation; eating too much can cause excess stomach acid and bloating. (Fu Jinru, Director of the Tianjin Nutrition Society)