It's the season for eating jujubes. 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. Additionally, their content of carotene, an essential nutrient for the human body, far exceeds that of other jujube products.
However, fresh jujubes lose their crisp texture in just a few days at room temperature. To preserve them, they can be sun-dried to make dried jujubes. But after drying, the water-soluble vitamin C is lost, and it also has a significant impact on other nutrients. Nevertheless, dried jujubes have a higher calcium content than fresh ones.
Wine-soaked jujubes are mellow, aromatic, sweet, and crisp, and they can be stored for a long time. However, they suffer greater nutritional loss, with almost all of their vitamin C being destroyed. But because wine-soaked jujubes lose a lot of moisture after air-drying and their mineral content increases after being soaked in wine, their calcium content is the highest among these jujube products, containing 75 milligrams per 100 grams. Making fresh jujubes into candied jujubes is another preservation method, but candied jujubes are high in calories, containing 78.9 grams of carbohydrates per 100 grams.
Fresh jujubes are best eaten raw to facilitate nutrient absorption. Dried jujubes are more suitable for congee or soups, as this can effectively release their nutritional components. Compared to fresh and dried jujubes, candied jujubes have the least nutritional content and the highest sugar content. They are also best used in congee to dilute the sugar concentration.
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 (snow fungus), and an appropriate amount of sugar. Wash the jujubes and tremella, then stew until soft and add sugar. Eat in the morning and evening to help prevent neurasthenia caused by insufficient blood supply to the heart, achieving the effects of nourishing yin, replenishing blood, and calming the mind.
Red jujubes are an excellent remedy for strengthening the constitution and for nourishment and conditioning. However, the jujube skin is not easily digested, so it must be chewed slowly and thoroughly. At the same time, consume them in moderation, as excessive intake can cause excessive stomach acid and bloating.