1, brown sugar has the function of enriching blood, and sweet wine has the function of promoting milk, lactation and losing water after sweating. Suitable for parturient.

2. Strengthening the spleen and supplementing qi can prevent excessive liver qi from damaging the spleen in spring, and can also tonify the kidney and replenish essence and enhance resistance.

3, brown sugar water can also be used externally, but also has the effect of detoxification and moisturizing. Sweet wine also has the effects of cooling and quenching thirst, promoting blood circulation and moistening dryness. Suitable for women to eat during menstruation.

Extended data:

Nutritional value of sweet wine

1, the starch in rice is converted into glucose and oligosaccharides, which is more conducive to its absorption, rapid energy supplement and sweet taste increase.

2. Glucose glycolysis metabolism occurs in fungal cells under anaerobic conditions, and it decomposes to produce alcohol.

3. Lactic acid, acetic acid and citric acid produced by starch in rice during fermentation play an important role in improving the taste of rice wine and stimulating the secretion of digestive juice.

4. protein in rice is mostly water-insoluble glutenin and gliadin, which can be decomposed into free amino acids and peptides during fermentation, which is helpful for the digestion and absorption of protein.

5. The combination form of vitamins and minerals contained in rice has changed during fermentation, and some B vitamins will be produced during fermentation.

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