There's a right way to eat Zongzi during the Dragon Boat Festival
As the Dragon Boat Festival approaches, the Zongzi market is booming again. Experts remind us that there are tricks to eating Zongzi: glutinous rice is warm in nature and can warm the stomach, so eating it while hot can nourish the spleen and stomach, which is especially beneficial for those with a weak and cold spleen and stomach. However, Zongzi made of glutinous rice is hard to digest and can harm the spleen and stomach if eaten cold or reheated after cooling.
There's a right way to eat Zongzi during the Dragon Boat Festival (Source: Internet)
Meat Zongzi can supplement iron
Associate Professor Fan Zhihong from the Department of Nutrition and Food Safety at the College of Food Science, China Agricultural University, pointed out that Zongzi is wrapped in bamboo or reed leaves with glutinous rice as the filling. The leaves not only impart a fresh fragrance but also provide polyphenols and potassium, which seep into the rice during steaming and help improve the body's heat resistance. Moreover, glutinous rice is warm in nature and has a warming effect on the spleen and stomach. As the weather gets hotter, blood flow to the body's surface increases, and gastrointestinal function gradually declines, making people prone to summer weight loss. Eating glutinous rice can help alleviate this problem.
The glutinous rice used to make Zongzi in ancient times was not refined white rice; coarse glutinous rice can provide more minerals and B vitamins. Modern additions to Zongzi, such as small dates, peanuts, lotus seeds, and Chinese yam, have a nourishing effect. Adding red beans, mung beans, or bean paste can clear heat and toxins and increase protein content. Making meat or egg Zongzi can increase protein and fat content and boost iron levels.
Diabetics should avoid eating Zongzi
Many people like Zongzi made with pork belly. Experts point out that although meat Zongzi is high in protein, it also contains a lot of fat. Therefore, patients with high blood lipids should avoid it and opt for bean paste, small date, or eight-treasure Zongzi instead. Because the glycemic index of glutinous rice is high, diabetics should avoid both sweet and meat Zongzi. People with gastrointestinal illnesses are also advised not to eat Zongzi, as they are hard to digest. Eating them after greasy food can easily cause indigestion and stomach discomfort. People with excessive stomach acid or stomach ulcers should also eat them in moderation. Additionally, middle-aged and elderly people and those in poor health should not eat too many Zongzi. It's best to choose small Zongzi, especially those containing coarse grains, tubers, and those without added oil or meat.
Experts also noted that glutinous rice warms the middle and replenishes Qi, making it suitable for people with spleen and stomach problems. Eating glutinous rice porridge while hot can indeed nourish the spleen and stomach, which is especially beneficial for those with a weak and cold spleen and stomach. However, Zongzi made of glutinous rice is hard to digest and can harm the spleen and stomach if eaten cold or reheated after cooling. Adding a large amount of animal fat makes it even harder for everyone to digest. Furthermore, Zongzi is a staple food, so if you eat Zongzi, you should reduce your intake of other staples like rice, steamed buns, or bread to avoid excess energy and weight gain.
Zongzi is best eaten hot
Experts also remind us that eating freshly made hot Zongzi is healthier than letting it cool and reheating it repeatedly. Therefore, it's best to make them yourself and eat them while they're hot. When wrapping Zongzi, note that it's normal for the leaves to darken in color after being steamed and left for a while. Do not choose Zongzi with bright green or even blue-green skins, as the leaves may have been treated with copper sulfate, and their safety is not guaranteed.
Experts also remind us that eating freshly made hot Zongzi is healthier than letting it cool and reheating it repeatedly. Therefore, it's best to make them yourself and eat them while they're hot. When wrapping Zongzi, note that it's normal for the leaves to darken in color after being steamed and left for a while. Do not choose Zongzi with bright green or even blue-green skins, as the leaves may have been treated with copper sulfate, and their safety is not guaranteed.
Don't eat more than 50 grams (1-2 pieces) of Zongzi per meal, and never pair them with cold drinks
Doctors remind that glutinous rice is relatively high in calories and should not be consumed in large amounts at once. Most Zongzi are made from glutinous rice, which is low in fiber, sticky, and hard to digest. Therefore, when making Zongzi, adding some coarse grains, red beans, Job's tears, Chinese yam, taro, or sweet potatoes can reduce the burden on the digestive system. Eating Zongzi with a light vegetable soup, such as winter melon, bamboo shoot, or loofah soup, can aid digestion. Drinking hot black tea with Zongzi can help relieve greasiness and promote digestion, but do not pair it with cold drinks, as this can cause the glutinous rice to solidify and become even harder to digest.