Guava, native to South America. It is cultivated in all parts of South China, and the common species is Yi, which reaches Anning Valley in southwest Sichuan in the north and is born in wasteland or low hills. Fruit eaten; Leaves contain volatile oil and tannins. Used as medicine, it has the effects of stopping dysentery, stopping bleeding and strengthening stomach. Boil the leaves to remove tannins and dry them in the sun to make tea, which is sweet and has the effect of clearing heat.

Guava tastes sweet and juicy, with smooth flesh, few stones and no seeds. Regular consumption can supplement the nutrients that the human body lacks, strengthen the body and improve the physical quality. Compared with apples, guava has 38% lower fat content and 42% lower calories. Guava itself is rich in nutrition, especially protein and vitamin C, and also contains vitamins A and B and trace elements such as calcium, phosphorus, iron and potassium. Guava is also rich in dietary fiber, carotene and fat. In addition, guava also contains nutrients such as fructose, sucrose and amino acids.

No.2 yacon

In the United States and Peru, yacon pulp is evaporated at low temperature to make yacon syrup, which retains nutrients such as fructooligosaccharides and polyphenols. Yacon syrup tastes like maple syrup and has the aroma of nuts. It is called the healthiest "sugar" by Americans.

After the yacon is picked from the soil, it can be eaten directly as a fruit as long as the epidermis soil is washed and peeled. If it can be stored for two or three days after picking, the sweetness can be increased. If you use yacon stewed chicken or ribs as soup, it will become a winter nourishing dish for aborigines; It is also a good cooking method to make various dishes according to the eating habits of different places.