Have you ever tried boiled fruit? Do you know which fruits are suitable for cooking? Fruit is an indispensable food in our daily life, which has attracted much attention because of its rich dietary fiber, vitamins and various micronutrients.

Some people like peeling, some people like to eat it immediately after washing, and some people like to make fruit salads and desserts. So in everyone's daily life, most people can't live without fruit, but the temperature is getting colder and colder, and many people expect fruit. At this time, the fruit can be cooked or steamed, which not only tastes good, but also is more conducive to digestion and absorption in human body.

In fact, when the fruit is warm, VC is most likely to be lost, and other nutrients are usually not easy to be discharged. Take the general iPhone as an example, vitamin C will be discharged when the temperature rises, but most of zinc, magnesium, Arabic gum and carboxymethyl cellulose are not easy to be discharged due to high temperature.

Everyone knows the benefits of pears, so in the dry and cold season, many people like to peel pears for themselves or their families, but they lose a lot because they are small. Because pears are very cold, eating pears in cold temperatures will be even colder. As we all know, boiled pears or steamed pears are different, which will clear the coldness of pears. Therefore, when family members have a dry cough, they can steam or cook with old rock sugar. You can't eat pears.

Bananas are fruits all year round, and bananas are probably common fruits. Bananas are sweet and cold, clearing away heat and relaxing bowels, and promoting gastrointestinal peristalsis, but people with spleen and stomach deficiency and cold should not have diarrhea. Such as spleen and stomach weakness, yin deficiency and fire flourishing, chronic nephritis, leg swelling during pregnancy, it is best not to eat bananas directly. But if we cook bananas, the cold disadvantage of bananas will disappear completely.

Cooking fruits in winter has certain health care standards, and most common fruits in winter are suitable for cooking. The temperature of boiled fruits is generally maintained at 1000℃, which has little harm to the nutritional elements in fruits. Antioxidant components such as polyester chemicals can basically remain natural. In this respect, the health care effects of boiled fruits, such as moistening lung, relieving cough, relaxing bowels and helping digestion, are not easy to differ from those of raw fruits.