Jujubes are an excellent remedy for those with a weak constitution and for nourishing and conditioning the body. However, the skin of jujubes is not easily digested, so it must be chewed slowly. At the same time, they should be consumed in moderation, as excessive consumption can cause excessive stomach acid and bloating.
It is currently the season for eating jujubes, and the common types we eat include 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 carotene they contain, which is essential for the human body, is far higher than that in other jujube products.
However, fresh jujubes will lose their crisp texture in a few days at room temperature. To facilitate preservation, fresh jujubes can be sun-dried to make dried jujubes. But after sun-drying, they lose water-soluble vitamin C, and other nutrients are also significantly affected. However, the calcium content in dried jujubes is higher than in fresh jujubes.
Drunken jujubes have a rich and mellow aroma, a pleasant crispness and sweetness, and can be preserved for a long time. However, the nutritional loss in drunken jujubes is greater, with almost all of their vitamin C destroyed. But because drunken jujubes lose a large amount of water after air-drying and are soaked in alcohol, their mineral content increases. Therefore, the calcium content in drunken jujubes is the highest among these jujube products, with 75 milligrams per 100 grams. Making fresh jujubes into candied fruit is another way to preserve them, but candied jujubes have a higher calorie content, 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 nutritional components 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.
The autumn season is relatively dry, and 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 jujubes for dietary therapy in the fall is also very effective. Here are two recommended recipes: 60 grams of jujubes and 200 grams of celery, washed and boiled in water. Consume in portions daily to prevent and treat high blood pressure, dizziness, and headaches; 5 grams of jujubes, 10 grams of tremella, and an appropriate amount of sugar. Wash the jujubes and tremella, simmer until soft, add sugar, and consume every morning and evening. This can prevent neurasthenia caused by insufficient heart blood, achieving the effects of nourishing yin, replenishing blood, and calming the mind.
Jujubes are an excellent remedy for those with a weak constitution and for nourishing and conditioning the body. However, the skin of jujubes is not easily digested, so it must be chewed slowly. At the same time, they should be consumed in moderation, as excessive consumption can cause excessive stomach acid and bloating.