Autumn is a harvest season, so there are many seasonal melons and fruits on the market in autumn. With the advent of autumn, a large number of winter jujubes are on the market. Winter jujube is a very popular fruit with rich nutrition and health care effects. The vitamin C content of winter jujube is very high, so eating more winter jujube in autumn has many benefits. However, there are many merchants on the market. The winter jujube sold by hawkers is saccharin jujube, and saccharin jujube is harmful to human body. So how to distinguish saccharin jujube? What harm does saccharin jujube have? Let's take a look at this article.
&# 8203;&# 8203;&# 8203;&# 8203;&# 8203;&# 8203; How to distinguish saccharin jujube
Saccharin jujube refers to blanching the immature green jujube in hot water. The winter jujube can be ripened and turn red immediately, and then immerse the red jujube in saccharin water for a few hours, and the jujube will become red and sweet.
1. Taste
The winter jujube soaked in saccharin is usually only sweet on the skin, while the dried jujube meat, firewood and sour are often only sweet on the skin, and it may taste bitter. If the skin of the winter jujube is sweeter than the pulp, it is likely to be soaked in saccharin. The pulp of ordinary winter jujube must be sweeter than the peel.
2. Look at the color
After soaking saccharin, the epidermis of winter jujube is even and neat, usually full red or cyan red, with obvious boundary. Fruit farmers generally pick and market dates when they are green. Normally mature dates can never be all red, but only green with red. Only the sunny side is red. Therefore, if dates are red all over and taste too sweet, there must be a problem.
3. Touch the epidermis
The soaked saccharin jujube has loose and wrinkled skin and feels soft. In the cut part, some peel and pulp will be separated. The common winter jujube feels hard, and the epidermis feels smooth.
4. Look at the quality
Normal jujube can be put in a cool and dry place for a few days, while saccharin jujube cells are destroyed during soaking, which is very easy to rot.
Harm of saccharin jujube
Sweetness of saccharin is 200-700 times that of white granulated sugar. It does not participate in metabolism in vivo, and does not provide heat and nutritional value. Therefore, saccharin can be used as a sugar substitute for diabetic patients. However, China explicitly prohibits the addition of saccharin sodium to fresh jujubes and other fruits, and the source of saccharin sodium used for making jujubes in the market is unreliable and it is difficult to control the amount. If illegal traders use a large amount of low-quality saccharin sodium or even industrial saccharin sodium, it is very likely to cause damage to consumers' liver and even nervous system.