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What are the advantages of eating dates? Which three mistakes must be avoided

Jujube, the material name of traditional Chinese medicine, its main function is to nourish the spleen and the body, replenish qi and promote the body fluid, nourish blood and liver. To treat anemia and high blood pressure, let's understand the benefits and three misunderstandings of eating jujube

Benefits of eating dates

1. High nutritional value

Jujube is rich in carbohydrate, fat, protein, organic acid, vitamin and carotene, and also contains trace elements such as iron, calcium and phosphorus. Every 100 grams of fresh jujube contains 300 to 600 mg of vitamin, 16 times as much as that of apple, and 23% sugar. In particular, the sugar content of dried jujube is as high as 70%, far higher than that of beet and sugarcane. Therefore, there is a saying in Chinese folk that "three dates a day, no aging in life".

2. Strong health care effect

The jujube we say is red jujube, which has a very strong health care effect. In the prescriptions prescribed by traditional Chinese medicine, red dates are often seen because of their soothing properties and nourishing blood and Qi. They are regarded as superior nutrition and health care products by traditional Chinese medicine. Studies have shown that jujube has the effect of anti-aging and cancer prevention. For women, jujube is not only good for health and beauty, but also a rare beauty product.

3. Invigorating qi and nourishing blood

No matter ordinary people, nutritionists or doctors of traditional Chinese medicine, they all regard jujube as a good health preserving product. Whether it's diet therapy or medicine diet, it's often inseparable from the jujube added with Qi Nourishing and blood nourishing. Jujube can improve the oxygen content of human blood and nourish the whole body cells. Usually eat more dates, wolfberry and astragalus, which helps the body to restore vitality and improve immunity.

4. Expelling toxin and nourishing liver

Jujube can help the body phagocytize virus cells, and has the effect of strengthening physical strength and protecting the liver. For pregnant women who are about to have a caesarean section, drinking a bowl of stewed jujube soup before delivery can not only eliminate the toxicity of anesthetics, but also protect the liver and reduce the pain after operation. It's killing three birds with one stone! The fat, sugar and protein in jujube can protect liver and prevent blood transfusion reaction.

Avoid these mistakes carefully when eating jujube

Myth 1: jujube contains vitamin C

The reason for this is that jujube (fresh) is rich in vitamin C (VC), while carrot contains enzymes that can destroy VC, so the meeting of the two will reduce the nutritional value of jujube. The first two sentences are right, jujube has VC, carrot has oxidase, but the last one is wrong. The ability to destroy the enzymes in carrots is very limited. Even the VC contained in carrots can't be destroyed completely. How can we destroy the VC in other foods? Therefore, if we really care about the destruction of VC, the best strategy is not to eat carrots.

Myth 2: jujube has a good effect on blood supply

The iron content of jujube (fresh) is more in the fruit, which is 1.2mg/100g. The content of vitamin C (VC) in jujube (fresh) is the best in fruit, which is 243 mg / 100g. VC can promote iron absorption and help prevent iron deficiency anemia. However, as has been discussed above, jujube (fresh) can't be eaten more often. To eat ten or eight jujubes, it's just scratching the surface.

Mistake 3: jujube should not be eaten more

As we all know, jujube (fresh jujube) is not easy to digest. This is because not only the moisture content of jujube is low, only 67% (80% - 90% of other common fruits), but also the dietary fiber content is high, which is 1.9%, significantly higher than other common fruits (for example, the average of grape is 0.4%, the average of apple is 1.2%). Dietary fiber can not be digested in the stomach and small intestine, and it will cause gastrointestinal discomfort when the intake is large. The dietary fiber of jujube is mainly concentrated in the skin. The flesh of jujube is crisp, but the skin of jujube is very thin and hard. It's hard to mash thoroughly when chewing.

Therefore, although it is delicious for anaemic patients to eat jujube, it is not suitable to eat it more or not. Take jujube as a blood tonic. If the patients are seriously anaemic, they should cooperate with the treatment for a lifetime. Eating jujube only plays an auxiliary role. I hope that patients can avoid this misunderstanding and eat healthy jujube.