Also known as summer melon and cold melon, it is called the king of melons. Because it was introduced from the western regions in the Han Dynasty, it was called watermelon. Watermelon also belongs to the genus Cucurbitaceae, which is native to Africa. At present, except for a few remote and cold areas, it is planted all over the country, and the fruit is sweet and cold.
Watermelon is a typical fruit and the main fruit in summer, so we should cherish it more.
In hot summer or hot tropical night, as long as there is frozen watermelon, it has the effect of cooling off the heat.
[Nutrients]
Watermelon is rich in all kinds of nutrients needed by human body except fat. Every 100g of watermelon pulp contains about 1.3g of protein, 4.2g of carbohydrate and 0.3g of crude fiber. Calcium 6 mg, phosphorus 10 mg, iron 0.2 mg, provitamin A (carotene) 0. 17 mg, vitamin B 10.02 mg, vitamin B20.02 mg, vitamin C3 mg, heat 92. 1 dry coke, and Sugars include sucrose, fructose and glucose.
Watermelon will urinate frequently if you eat too much. Most watermelons contain potassium in addition to water. Its special amino acid citrulline is also the main component of urine. Therefore, watermelon is beneficial to kidney disease and cystitis, and can excrete salt with urine. It also has a good effect on treating hypertension.
The red flesh of watermelon is formed by lycopene, which is a pigment in the carotenoid system. It will not play the role of vitamin A in the human body.
The white part of watermelon peel is rich in vitamin C, which can destroy ascorbase in the enzyme. So it's best not to mix it with lettuce salad.
[doctor's point of view]
Modern medical research shows that the sugar, salt, acid and other substances contained in watermelon can treat nephritis and lower blood pressure. This is because there is a proper amount of sugar to diuretic; Appropriate amount of potassium salt can eliminate renal inflammation; Among them, enzymes can transform insoluble proteins into soluble proteins, which can increase the nutrition of patients with nephritis; The sugar conjugate in melon can lower blood pressure.
Chinese medicine believes that watermelon is the most nutritious, purest and safest drink. It has the effects of promoting fluid production, relieving restlessness, quenching thirst, relieving summer heat, clearing away lung and stomach, promoting diuresis, helping digestion and promoting metabolism. It is a nourishing food and drink, and is suitable for people with hypertension, hepatitis, nephritis, pyelonephritis, jaundice, cholecystitis, edema, heatstroke, fever, sweating and thirst.
Watermelon is good, but some patients can't eat more. If diabetics eat too much, it will aggravate their condition; People with weak body and cold stomach will have symptoms of abdominal distension, diarrhea and loss of appetite if they eat too much; Patients with congestive heart failure and chronic kidney disease, after eating too much, will increase the burden on the heart and kidneys due to the sharp increase in water; People with oral ulcers eat too much, which will aggravate the degree of ulcers because of the cold watermelon. If you put watermelon in the refrigerator, it is even less suitable for the above patients. People who are weak before the summer solstice and after beginning of autumn are not suitable for eating.
Watermelon peel, also known as watermelon Cui Yi, is sweet and cool in nature, which can relieve summer heat and quench thirst, dispel dampness and induce diuresis. In the dry season, it has a certain auxiliary effect on sore throat, aphtha and diabetes.
[conditioning new common sense]
Eating watermelon with salt can make the sweetness more prominent, but it will also make the rich potassium in watermelon lose, so if you want to use salt, you'd better use a small amount.
After eating the red pulp, don't discard the remaining skin. It can be used as a vinegar salad, so that vinegar can prevent the effect of ascorbic acid on vitamin C.
You can also massage your face or hands and feet with watermelon skin. This is because the white part of the skin contains a pepsin that can make your skin shiny, and its irritation is far less than that of oranges or lemons, so people with sensitive skin can use it with peace of mind.
[Healthy diet]
Watermelon not only has diuretic effect in summer, but also can concentrate potassium and citrulline after stewing to make a diuretic with high preservation.
This watermelon sugar extract is used in hospitals for patients with kidney disease or hypertension, but it can also be used at home.
The method is to remove the skin and seeds of watermelon, beat and filter with a juicer, then put the juice into a clay pot, stir and cook for about two or three hours until it becomes thinner maltose, then put the juice into a sterilized bottle and put it in the refrigerator for three months.
Boiling watermelon into jam can be made into diuretic, which is very easy to use. It is effective in treating nephropathy and hypertension, and can be sandwiched in bread instead of jam, or added to black tea for drinking.
Apple:
There is a saying abroad that "an apple a day keeps the doctor away"; There is also a saying among the people in northern China that "old people should compete with young people after meals". It can be seen that apple is one of the health fruits recognized by people at home and abroad. Although there are many hypertensive patients in northeastern Japan, the number of hypertensive patients in apple-growing areas is greatly reduced.
This is because apples contain a lot of potassium, which can excrete salt, and people in the producing area can eat it in large quantities, so the number of people suffering from hypertension is greatly reduced because of excessive salt intake.
Vitamin C is a characteristic of fruit. However, the content of apple is not much, and it contains enzymes that destroy vitamin C, but there are other advantages that can make up for this shortcoming.
[Nutrients]
Every100g of apple meat contains 0.4g of protein, 0.5g of sugar/kloc-0, 0.5g of fat, more than 0.3g of crude fiber and ash, 0.3g of calcium1mg of phosphorus, 0.3mg of iron and 0.08mg of provitamin A (carotene). In addition, it is rich in potassium, zinc and sodium, and the energy per 100g apple is about 196.8kJ, the lowest is only 146.5kJ, and the highest is 276.3kJ. ..
[doctor's point of view]
Apple has an effect on diarrhea or constipation because it is rich in pectin, a fiber that can be dissolved in water. When suffering from constipation, undigested pectin will contain water in the intestine, making the feces soft and easy to be excreted. Soft pectin can protect the intestinal wall in case of diarrhea. In addition, pectin can also promote excretion and prevent arteriosclerosis.
Sour malic acid can promote energy metabolism, restore fatigue and stimulate appetite.
Apple is rich in trace elements such as potassium, zinc and magnesium. Potassium can be excreted from the body instead of sodium in human blood, which has a protective effect on the cardiovascular system, so apples are essential food for patients with hypertension, nephritis and edema. Zinc is a substance that constitutes nucleic acid and protein closely related to memory, and it is also a necessary substance for sexual maturity. Therefore, apple is called "memory fruit", which is very important for promoting the physical development of teenagers. The iron and phosphorus contained in apples are soluble substances, which are easily digested and absorbed by the human body. Apples contain a lot of vitamins and malic acid, which can decompose the accumulated fat in the body, so eating apples often can effectively prevent obesity. It is also found that eating apples regularly can increase hemoglobin and make the skin tender, which also has a certain auxiliary treatment effect on anemia patients. Apples contain a lot of cellulose, which can reduce the cholesterol content in the intestine, increase feces, shorten defecation time and reduce the occurrence of rectal cancer.
Because apples contain more sugar and are cool, people with diabetes and poor heart and kidney function should eat less. In addition, apples contain fermented sugar, which is a strong corrosive agent and easy to cause dental caries, so you must rinse your mouth after eating apples and brush your teeth before going to bed.
[conditioning new common sense]
Apples are mainly used for raw food, and can also be made into shredded apples and apple stuffing.
The method of drawing apples is: ① Wash and peel the apples, cut them into hob blocks, and roll them up with dry starch. Then add a proper amount of water to the flour and eggs and stir them into a paste for later use. After the peanut oil in O 2 wok is heated to 70%, stick the apples with egg paste one by one, and fry in the oil pan until the shell is removed and the oil is drained. (3) Leave a little oil in the wok, heat it, add sugar, stir-fry until golden brown, pour in the apples, turn it over from the fire, and make the sugar juice stick to the apples evenly.
When the gastrointestinal tract becomes weak, apples can be ground into mud, and the ground pectin can be easily mixed with gastric juice, which can improve the whole intestine effect.
Browning after peeling is due to the action of oxidase. This enzyme will destroy vitamin C. It is best to eat apples alone, or use vinegar, salt water and lemon juice to inhibit the action of the enzyme, or eat them with other fruits and vegetables.
[Healthy diet]
When you have slight abdominal distension, diarrhea or constipation, eat apples three times a day (on an empty stomach) for two consecutive days. If you peel and mash apples and add hawthorn powder, the effect will be better.
The sour taste of apples is easy to match with pork. Apples can eliminate the peculiar smell of pork, so apples can be added to dishes that should use pork.
Slice the apple, fry it in yellow oil, put it on a baking tray, put the fried pork on it, pour the white wine, then pour the mixture of pepper and whipped cream, and bake it in the oven to make it colorful. Although the nutritional value of pork is quite high, some people don't like its taste and don't eat it. This situation can be avoided if this method is adopted.
It's best to slice apples and fry them with pork, because the fiber of apples can inhibit cholesterol and eliminate the smell of pork.
Pear:
Also known as Kuaiguo, Honey Father, Guozong and Yuru, commonly known as Pak Lei, Shali and Shuili, it is a kind of fruit of Qiaomu pear, with sweet and slightly sour taste and cool and flat nature. Pear originated in China and has been cultivated for more than 3000 years. Now it is produced all over the country. Variety/kloc-more than 0/000, among which Dangshan crisp pear, Hebei Yali pear, Northwest Gong Li pear and Hubei Shali are famous, but the peel is generally cyan, yellow and white, and the meat quality is white. The quality of pears also varies greatly, but the ones with thin skin and fine meat, sweet, crisp and juicy, delicious taste, small core and no residue are the best.
[Nutrients]
The edible part of pear contains energy 167.5kJ per b 1.02, protein about 0. 1g, fat 0. 1g, sugar 9g, calcium 5mg, phosphorus 6mg, iron 0.2mg and provitamin A (carotene) 0.0/.
When you eat pears, your tongue will feel rough. This is because stone cells such as wood and fiber gather together, which can stimulate the intestine and eliminate constipation.
I don't know why, sliced pears or pears ground into mud often attach to raw pear slices. Perhaps it is to let the food that is easy to breed bacteria pass through the intestine earlier, so it is easy to excrete the fiber from pears.
[doctor's point of view]
According to the medical profession, pear is one of the most popular fruits, which occupies an important position in fruits, and its application scope is wider than that of apples. Few people don't like pears. Pear has the effects of moistening lung, resolving phlegm, relieving cough, clearing away heat, reducing fire, clearing away heart fire, removing sores and relieving alcohol toxicity, and can supplement human nutrition if eaten regularly. Pear is especially suitable for patients with hepatitis, tuberculosis, constipation, acute and chronic tracheitis, upper respiratory tract infection, hypertension, heart disease and esophageal cancer. Teachers, broadcasters and singers eat pears as usual, which can protect noise and prevent laryngeal cancer, lung cancer and nasopharyngeal cancer.
Pear is a cool fruit, which is not suitable for women who suffer from spleen and stomach deficiency, diarrhea, chronic enteritis, cough with cold phlegm, cold, diabetes, indigestion and postpartum. It contains fructose and glucose, has the effects of protecting liver, promoting digestion and stimulating appetite, and can be used as an auxiliary diet for patients with hepatitis and cirrhosis. The vitamins, potassium and calcium contained in it have the functions of lowering blood pressure, clearing away heat, calming and diuresis, and have certain therapeutic effects on patients with hypertension and heart disease accompanied by dizziness, palpitation and tinnitus.
[conditioning new common sense]
Pears are crisp and suitable for raw food. But if it's a pear.
To ripen pears, just put them in a well-ventilated place at room temperature. After ripening, the fiber of pectin will increase greatly.
When we touch it with our fingers and it tastes sweet, we should eat it.
It melts easily when it is ripe, so it is best to use immature fruit.
[Healthy diet]
Pears are mainly used for raw food, and can also be processed into pear sauce, pear sugar, pear wine, canned food and so on.
Pear is used as medicine and stewed with rock sugar, which has the functions of clearing away heat and resolving phlegm, treating asthma and moistening lung. For example, peel the pear, dig the core, plug 3 grams of Fritillaria, stew and eat, which has the effect of relieving cough. Sticking pear slices to the scalded area can relieve pain and reduce swelling. Mashing pears to get juice has an auxiliary effect on fever, thirst and constipation. Boiling raw pears with honey to make "pear paste sugar" is beneficial to those with lung heat, chronic cough and tuberculosis.
Chinese cold salad with pears is a unique pear dish.
Add a little salt to shredded cucumber and carrot, stir in shredded pear, and pour in spicy oil, soy sauce, vinegar, sesame seeds and sugar. Because pears do not contain vitamin C, even adding cucumbers or carrots that will destroy vitamin C will not hinder them.
Put the picked pears in a well-ventilated place. At room temperature, when they are fully mature, they will produce a lot of fiber that is effective for constipation.
Peaches:
Peaches are native to the Qinghai-Tibet Plateau in China and have been cultivated in the Central Plains for more than 3,000 years. At present, there are at least dozens of varieties. The famous varieties are Shenzhou Peach in Hebei, Fenghua Peach in Zhejiang, Feicheng Peach in Shandong, April White in Hubei, Mayred, Nanjing August Shou, Shanxi September Honey, Shaanxi October Honey, Hubei Zaoyang Winter Peach, Nectarine and Snow Peach.
Generally speaking, peaches have no special nutritional value. The ideal state without disputes and diseases is called Xanadu, while the ancient people in China thought that peaches had the effect of prolonging life and regarded them as fairy medicine. Now, peaches are also used as prescriptions.
In addition, because of the way peaches are preserved, the taste has also changed subtly. If you want to eat delicious peaches, you should pay attention to the way of preservation.
[Nutrients]
The energy per 100g edible part of peach is 1 17.2-7.7kJ, and the protein content is about 0.8g. Fat 0.1g; Various sugars10.7g, calcium 8mg, phosphorus 20mg, iron10mg, and provitamin A (carotene) 60mg. Vitamin B 1 30 μ g, vitamin B2 20 μ g, vitamin C6 mg, nicotinic acid 0.7 mg, other vitamins, malic acid and citric acid.
The main component of peach is sucrose, but the contents of vitamins and minerals are less, but there are a lot of pectin which belongs to fiber component and has the function of whole intestine. Peach is used as Chinese medicine because its flower buds contain glycoconjugates, which are quite effective for diuresis or constipation. Taoye County is said to be used for bathing and removing prickly heat.
[doctor's point of view]
Traditional Chinese medicine believes that peaches are hot and sweet, and have the effects of tonifying, nourishing the heart, promoting fluid production to quench thirst, resolving food stagnation, moistening the intestines to relieve fatigue, and clearing away heat and relieving summer heat. They are "fruits of the lungs" and are suitable for people with hypoglycemia, lung disease, fatigue and cough as an auxiliary diet. Peach kernel has the functions of removing blood stasis, moistening dryness, moistening intestine and relieving cough, and can be used to treat blood stasis, amenorrhea, abdominal pain, hypertension and constipation (blindly used as traditional Chinese medicine, not raw food); Peaches (immature smaller than peaches) and tea are soaked in * * * as drinks, which have the function of astringing sweat and stopping bleeding, and can be used to treat night sweats and hemoptysis due to yin deficiency. Peach leaves also have insecticidal effect, and washing vulva with decoction can treat trichomonas vaginalis; Peach blossom has the effect of detumescence and diuresis, and can be used to treat edema, ascites, dry stool, dysuria and beriberi.
Although peaches are good, there are also taboos: first, you can't eat immature peaches, otherwise you will have bloating or boils; Second, even ripe peaches should not be eaten too much. Eating too much will make people get angry. Third, rotten peaches must not be eaten; Fourth, peaches should not be eaten with turtles; Fifth, diabetics should eat less peaches when their blood sugar is too high.
[conditioning new common sense]
Peaches are mainly used for raw food, but they can also be made into preserved peaches, peach sauce and canned peaches.
Peach is characterized by its fragrance and sweetness. If you want to give full play to this fragrance, don't put it in the refrigerator. In a dry refrigerator, the sweetness of peaches will continue to evaporate, so peaches should be kept at room temperature. The sweetness of peaches is not fructose, so unlike other fruits, the more frozen sweetness, the more sucrose will be produced at around 30℃. The sour taste will also increase with the increase of temperature, so the sour taste can be inhibited when stored at 15℃ ~ 20℃, but fructose will still work and has the taste of sucrose, so the most suitable method is to put it in ice water 10-20 minutes.
[Healthy diet]
If the peaches are partly rotten or spoiled, they can be made into stews, such as Gazini. Generally, mango is made, and then curry is added, which can not only relieve the pungent taste, but also supplement the nutrition and flavor, and then it can be replaced by peaches.
Cut coconut rich in iron and calcium, onion that can promote the absorption of vitamin B 1 and ginger with intestine-regulating function into small pieces, and cook with sugar and vinegar for about 30 minutes. In order to increase the sweetness and viscosity of pectin, the peach is sliced and added, and boiled for about 20 minutes until the water becomes sticky.
Peaches should be kept at room temperature. In a dry freezer, the aroma components will volatilize and the sweetness will decrease.
Nutritional components of fruits and vegetables
Most fruits mainly contain vitamins, inorganic salts, trace elements and carbohydrates. Apple is rich in magnesium, fructose and pectin. Banana contains a small amount of norepinephrine, 5- hydroxytryptamine and so on. Hawthorn contains a variety of organic acids, flavonoids and two kinds; Wild kiwifruit and Rosa roxburghii are particularly rich in vitamin C; Jujube, grape and litchi all contain protein and glycoside, and the sugar content of jujube is more than that of sugarcane and beet. Apricot pulp contains high content of carotene, catechol and flavonoids, and almond also contains bitter almond and multivitamins.
The main nutritional components of vegetables are vitamins, sugars and dietary fiber, and plant hormones are the most abundant in tender vegetables with buds. Vegetables do not contain fat, and some contain a small amount of protein. Different varieties and parts of vegetables contain different nutrients. Among them, leafy vegetables (such as green vegetables, Chinese cabbage, spinach, amaranth and so on. ) mainly contains vitamins B2, C and carotene, and there are many inorganic salts, especially iron and magnesium. Rhizomes (such as radish, lotus root, garlic, taro and lettuce) are mainly starch, but other nutrients are different, such as radish containing iodine and bromine, lettuce containing copper, manganese and iodine, and celery containing more calcium, copper and flavonoids. Cucumber and eggplant (such as loofah, wax gourd, eggplant and tomato) contain more carbohydrates, vitamin C and carotene.
Nutritional characteristics of fruits and vegetables
(1) is rich in vitamins.
Vegetables and fruits are rich in vitamins, especially vitamin C and carotene. In China's current dietary structure, most of the vitamins A and C needed by the human body are provided by vegetables. In addition, vegetables and fruits also contain a small amount of B vitamins.
The content of vitamins in vegetables and fruits varies greatly with different kinds and varieties. Vegetables are rich in vitamin C, including green pepper, cauliflower, potherb mustard, cauliflower, bitter gourd, etc., the content of which is above 80mg/ 100g, while that of leafy vegetables and root vegetables is below 60mg/ 100g.
The contents of vitamin C in fruits are: fresh jujube 300-600 mg/ 100 g, hawthorn 900 mg/ 100 g and citrus 40 mg /00 g. The contents of nuts and drupes are generally low, such as apples, pears, peaches and apricots, usually at 5 mg//kloc-0. Therefore, green, yellow and orange vegetables and fruits are rich in carotene, especially dark green leafy vegetables, such as leek, rape, amaranth and Ge Ye, with a content of 2mg/ 1000. In the dietary structure of China residents, due to the lack of animal food, there is no direct source of vitamin A, because it is mainly obtained from carotene in vegetables. Carotene is less in general fruits, but more in mangoes (3.8 mg/00g), apricots (1.8 mg10g) and batch stalks (1.5mm/ 10g).
Wild vegetables and wild fruits are mostly in a state of spontaneous growth in nature, and their most important nutritional feature is that their vitamin content is particularly high. Wild vegetables are generally rich in carotene, riboflavin, ascorbic acid, folic acid and other vitamins, and the content generally exceeds that of cultivated vegetables. Many wild fruits are particularly rich in vitamin C. For example, Rosa laevigata contains vitamin C 1500-3000mg per 100g. The content of vitamin C in kiwifruit is also very high, generally at 40-400 mg/ 100 g, and some as high as 2000 mg/ 100 g ... Studies have shown that kiwi fruit juice can block the synthesis of carcinogenic N- nitroso compounds under the condition of simulating gastric juice, and the blocking rate is higher than that of lemon juice and ascorbic acid with the same concentration. Rosa roxburghii is a specialty of many provinces in southwest China, and its vitamin C content is dozens of times that of many fruits, and some even reach as high as 2585 mg/100 g.
In addition to vitamin C, many wild vegetables and wild fruits are also rich in other vitamins. For example, the carotene content of wild vegetables is generally above 4 mg/100 g, and the riboflavin content is also above 0.2 mg/ 100 g. Many wild fruits also contain vitamin P (a flavonoid substance that can maintain the normal permeability of blood vessel walls), such as Rosa roxburghii, which is as high as 6000-/kloc-0 per/00g.
There are many factors that affect the vitamin content of vegetables and fruits, except varieties, there are more wild ones than cultivated ones; Outdoor cultivation is more than protected cultivation; The contents of vitamin C and carotene in mature tomatoes are higher than those in immature tomatoes. The content of vitamin C in apple peel is higher than that in pulp. The carotene content in the upper and peripheral tissues of carrot taproot is higher than that in the lower part of taproot and pith.
(2) As the main source of inorganic salts
Vegetables and fruits are rich in calcium, potassium, magnesium, sodium and copper, accounting for 0.2% ~ 3.4% of ash, such as root vegetables 0.6% ~ 1. 1%, stem vegetables 0.3% ~ 2.8% and leafy vegetables 9.5% ~ 2.3%. The contents of inorganic salts in fruits are: drupe 0.2% ~ 0.9%, drupe 0.4% ~ 1.8%, berry 0.2% ~ 2.g%, citrus 0.3% ~ 0.9%, nut1%~ 3.4.
Among the inorganic salts of vegetables and fruits, the content of potassium is the highest, accounting for about 50% of its ash. Because potassium salt can promote myocardial activity, vegetables and fruits have certain curative effect on heart weakness and hypertension.
Except nuts, the contents of calcium, phosphorus and iron in fruits are generally lower than those in vegetables. Among vegetables, the contents of potherb mustard, rape, fennel, celery, pickled cabbage, shepherd's purse, green lentils, edamame and arrowhead are relatively high. Most green leafy vegetables contain L-2 mg of iron per 100 g, but the absorption rate of iron in vegetables is very low, which is easily disturbed by some factors in food. Many green leafy vegetables contain high calcium, generally around100 mg/100 g. Some vegetables, such as spinach and cowhide, contain more oxalic acid, which is not conducive to the absorption of calcium and iron.
Inorganic salts in vegetables and fruits are often combined with organic acids to form salts or become organic components, which are easily absorbed by the human body, such as sulfur and phosphorus in protein and magnesium in chlorophyll. Moreover, calcium, iron, magnesium, sodium, potassium and so on. They are all physiological alkaline substances, which can neutralize the acidic substances produced in the body and are of great significance to maintaining the acid-base balance of body fluids, so vegetables and fruits also have the function of regulating human physiological activities.
(3) Characteristics of carbohydrate content in fruits and vegetables
Carbohydrates contained in vegetables and fruits are the main components of substances, including monosaccharide, disaccharide, starch, cellulose and pectin.
① The digestible sugar content is generally low. The digestible sugar content in vegetables and fruits is generally low, but it also varies greatly due to different types and varieties. Generally, the sugar content of vegetables is less than that of fruits. Grapes with high sugar content can reach more than 20%, and lemons with low sugar content are only 0.5%. The sugar content of apple is 6% ~ 10%, watermelon is 5.5% ~ 12%, and melon is 2% ~ 18%. The sugar content of carrots, onions and pumpkins is high, ranging from 2.5% to 12%, while the sugar content of ordinary vegetables, such as tomatoes, green peppers, cucumbers and Chinese cabbage, is only 1.5% to 4.5%. Some vegetables mainly contain starch, such as various taro, potatoes, beans, lotus roots and so on. The content of potato starch can reach 24%. Potatoes account for a large proportion in the diet of some areas and are an important source of heat energy.
The maturity of vegetables and fruits is closely related to their sugar content. Generally speaking, the sugar content increases with the increase of maturity, so the taste with high maturity is sweeter. However, the sugar content of fruits, tubers and root vegetables belonging to seed kernel decreases with the increase of maturity. Immature fruits generally contain more starch, but with the maturity of fruits, starch is gradually hydrolyzed into sugar. The starch of grape, citrus and stone fruit disappeared completely after ripening, while the starch of apple and pear remained 1% ~ 1.5% after ripening, but it would be completely converted into sugar after storage for a period of time. Raw bananas and chestnuts contain the most starch, accounting for 18% and 44% respectively.
Starch in vegetables and fruits will not only change during ripening, but also be gradually converted into sugar during storage after harvest due to the increase of hydrolase activity, thus enhancing the sweetness of some fruits (such as bananas, apples, pears, etc.). ) and improve the eating quality. The change of starch into sugar means the decline of storage performance, and the sweetness of potato also indicates the decline of its edible quality.
② The content of indigestible sugar is high. Cellulose and hemicellulose are the main components of plant cell walls, so they are ubiquitous in vegetables and fruits and are the main sources of dietary fiber. Although they are not digested by human body, they have special physiological functions. The contents of cellulose and hemicellulose in fruits are 0.5% ~ 2%, and those in vegetables are about 0.2% ~ 2.8%. Cellulose and hemicellulose are distributed unevenly in different parts of vegetables and fruits, mainly in cortex, transport tissues and stems. The parts with less cellulose content are soft and tender, with high edible quality; On the contrary, the meat is thick, the skin is thick and tendons are many, and the eating quality is poor. In some pear varieties, cellulose and lignin combine to form lignified cells (stone cells), which make the pulp rough and sandy.
Have you found that when it comes to the choice of fruits when you want to lose weight, some fruits are frequent visitors in slimming recipes, while others are not recommended by nutritionists because of the relationship between calories and nutrition. Therefore, people who love beauty can choose the right slimming fruit wisely!
Now make a list of fruit calories, so that you can see at a glance who is the slimming princess in the fruit industry, and of course, the reason why it sets off the slimming situation.
Apple 120g/60kcal
As early as several years ago, someone tailored a set of diet recipes for Apple, which also caused the craze for Apple to lose weight!
In fact, apple is really a slimming fruit. Rich in pectin, it can help the intestine combine with toxins, accelerate detoxification and reduce heat absorption. In addition, apples are also rich in potassium, which can prevent leg edema. Chew the slightly hard apple slowly and release the ingredients, which not only makes you feel full, but also has low calories.
Grapefruit170g/60kcal
Acidic substances in grapefruit can help increase digestive juice, thus promoting digestive function, and nutrients are easily absorbed.
In addition, why is grapefruit also listed as a must-eat fruit when losing weight? The reason is that it is rich in vitamin C. A grapefruit is about 100 mg, which can not only eliminate fatigue, but also beautify the skin! The important thing is that the sugar content is low, so losing weight is the best way to supplement vitamin C. As for the heavy sour taste that many girls are afraid of, I suggest you drop a little honey on grapefruit, and the sour taste will be neutralized immediately.
Tomato100g/25kcal
Strictly speaking, tomatoes should be classified as vegetables. Therefore, it is often seen in ingredients that tomatoes are also a tender and delicious food. Tomato contains lycopene, dietary fiber and pectin, which can reduce calorie intake and promote gastrointestinal peristalsis. Moreover, the unique sour taste can stimulate the secretion of gastric juice and even improve the taste of food, which is a good healthy ingredient.