Will the nutrition be lost after the fruit is cooked? The ripe fruit here has a certain seasonality, which plays an auxiliary role in combination with the attributes of the fruit itself. Cooking at high temperature for a long time will inevitably lose nutrients, such as water-soluble vitamins. Antioxidants such as pectin and polyphenols can basically maintain the "original ecology". Children, people with weak spleen and stomach and the elderly can eat boiled fruit.

Boiling fruit can sometimes cure some diseases, the most common one is boiling Sydney to cure cough. In addition, some fruits have higher nutritional value after heating. For example, to eat sugar cane in winter, it is best to cut it into 20 ~ 30 cm segments, boil it in a pot for ten minutes, and then pick it up while it is hot and peel it, which is sweeter than eating it raw.

But generally speaking, if it is not for a special purpose, it is better not to cook the fruit, which is more conducive to health.