Longan vs Longan
Longan is a specialty fruit in Southern China, often in large supply during summer and autumn. It gets its name because its seed is round, black, and glossy, with a raised white hilum that resembles the "eye of a dragon." Longan is also known as Guiyuan. Fresh longan has a smooth, tender flesh, is juicy and sweet, and has an excellent taste. However, it is not easy to preserve, so people often dry the fresh fruit, resulting in products called longan pulp, Guiwan, dried longan, etc., which is the Guiyuan commonly used in Traditional Chinese Medicine.
Traditional Chinese Medicine on the Medicinal and Nutritional Value of Guiyuan
When made into the dried fruit Guiyuan, its health and medicinal value are far superior to its "sister fruit," the lychee. Its pericarp, pulp, and seed all have medicinal value. The "Compendium of Materia Medica" states: "Among fruits, lychee is the most precious, but for nourishment, longan is superior." Fresh longan contains nutrients such as sugar, protein, calcium, phosphorus, iron, and various vitamins. Its sugar content is particularly high, including glucose that can be directly absorbed by the human body. When dried into Guiyuan, the pulp turns dark brown and becomes soft and tough. It can be used in daily cooking or prepared for medicinal use, making it very versatile.
The ancients held Guiyuan in high regard for its nutritional value. As early as the Han Dynasty, Guiyuan was used for medicinal purposes. Many herbal books have described its nourishing and health-preserving effects. The "Famous Physician's Manual of Materia Medica" calls it "Yizhi" (益智), believing its function is to nourish the heart and benefit intelligence. In renowned Chinese medical books such as the "Shennong Ben Cao Jing" (The Divine Farmer's Materia Medica Classic) and the "Compendium of Materia Medica," it is recorded that longan (Guiyuan) is sweet in taste and has a warm nature, with the effects of nourishing the heart and spleen, nourishing blood, and calming the mind.