It's the season for eating jujubes. The common types we eat are fresh jujubes, dried jujubes, candied jujubes, and drunken jujubes. Fresh jujubes are not only sweet, crisp, and juicy, but also rich in nutrients. They have the highest vitamin C content, with 243 milligrams per 100 grams. In addition, the essential carotene they contain is far greater than in other jujube products.
However, fresh jujubes will lose their crisp texture in just a few days at room temperature. To make them easier to store, fresh jujubes can be sun-dried to make dried jujubes. But when jujubes are dried, the water-soluble vitamin C 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.
Drunken jujubes are mellow and aromatic, crisp and sweet, and can be stored for a long time, but the nutritional loss is greater, with almost all of the vitamin C destroyed. However, because drunken jujubes lose a lot of moisture after air-drying and are soaked in alcohol, their mineral content increases. Therefore, the calcium content of drunken jujubes is the best 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, containing 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 nutrients and the highest sugar content. They are also best used in congee to dilute the sugar concentration.
Using red jujubes for dietotherapy 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. Eat it 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 jujubes and tremella, stew them until soft, and add sugar. Eat in the morning and evening to help treat neurasthenia caused by insufficient blood nourishment, achieving the effects of nourishing yin, replenishing blood, and calming the mind.
Red jujubes are an excellent product for strengthening a weak constitution and for nourishing and conditioning the body. However, the jujube skin is not easy to digest, so you must chew it slowly. At the same time, eat in moderation, as eating too much can cause excess stomach acid and bloating.
Drinking pumpkin juice can replenish blood
In a new book by Korean nutritionist Yoon Dong-hyeok, it is mentioned that the secret for Korean women to improve anemia and increase nutrition is to eat more pumpkin.
Pumpkin is rich in nutritional value. In addition to containing essential amino acids such as protein, carotene, and vitamins, pumpkin also contains "cobalt," "zinc," and "iron." You should know that "cobalt" is one of the important components that make up red blood cells in the blood. Zinc directly affects the function of mature red blood cells, and iron is the basic trace element for making hemoglobin. These are all great raw materials for replenishing blood.
Pumpkin is rich in vitamin B12, and a lack of B12 in the human body can cause pernicious anemia. In this case, eating some pumpkin is the best way to "replenish blood."
Due to poor diet and irregular lifestyle, office women often suffer from gastrointestinal disorders, stomach ulcers, constipation, and other diseases. This can actually be improved by eating pumpkin. Pumpkin is rich in pectin, which can enhance gastrointestinal motility, help with food digestion, and also adhere to and eliminate bacterial toxins and other harmful substances from the body.
Many people love to throw away the pumpkin pulp when cooking, but this is actually a mistake. The discarded pumpkin pulp actually contains more than 5 times the beta-carotene of the pumpkin flesh. Therefore, Koreans don't waste any part of the pumpkin. They place honey, jujubes, etc., inside the old pumpkin along with the pulp, then steam the pumpkin until it's soft, and make pumpkin juice from the strained liquid.
Although the dietetic effects of pumpkin are great, you can't eat too much. Because when you consume too much beta-carotene, it's easy to get carotenemia, which makes your skin look yellow and unhealthy.