Plum fruit can be eaten raw and supplemented with vitamins. Plum pulp can be used as a snack after processing, which has the effect of eliminating stagnation.
Plum is a kind of green acid alkaline food with medicinal value. It has the effect of regulating stomach meridian and spleen meridian.
What are the advantages and disadvantages of eating green plums?
Eating green plums has many advantages:
1, eliminate fatigue and increase vitality.
2, anti-tumor, remove blood waste
3. Significantly improve gastrointestinal function
Step 4 protect the liver
5, antibacterial, insect repellent, antiallergic effects
6. Promote metabolism and delay aging, beauty beauty.
7, slimming, lowering blood fat and lowering blood pressure.
8, clear liver and eyesight, hangover and oil discharge!
Plum blossom is an endangered species under national third-class protection. Plum contains a lot of protein, fat (fatty oil), carbohydrates, various inorganic salts and organic acids. It can not only stimulate appetite, but also has the effects of anti-aging, health care, removing toxic substances, caring skin, removing spots and acne, reducing weight, lowering blood fat and blood pressure, clearing liver-fire, improving eyesight, relieving alcoholism and discharging oil.
There is no harm in eating a little green plum properly. Eating more is bad for your stomach.
What are the benefits of eating green plums often?
Hello, my friend, my answer is.
Myrica rubra is a subtropical fruit originating in China, and its cultivation history is quite long. According to the scientific research on Hemudu site, it is found that as early as 6000 years ago, local people began to eat wild bayberry.
Myrica rubra is a valuable fruit, which is rich in protein, iron, magnesium, copper, vitamin C, citric acid and other beneficial ingredients. Every100g contains 0.9g of protein, and the heat is 79kcal. Besides being eaten fresh, fruits can also be processed into sauce, juice, wine, dried (preserved) and so on.
Myrica rubra, as a precious fruit, also has a good pharmacological effect, which can help digestion, diuretic kidney, relieve summer heat and relieve boredom. Has the effects of nourishing stomach, invigorating spleen, expelling toxin, caring skin, regulating qi and promoting blood circulation, resisting aging and improving immunity. Chinese medicine also has a high evaluation of it. Li Shizhen said in Compendium of Materia Medica that Myrica rubra "can quench thirst, harmonize the five internal organs, clear the stomach, and get rid of annoying pathogens." People are also used to choosing the best Yangmei and soaking it in white wine, commonly known as "Yangmei with soju". In hot summer, eating a few bayberries with soju can not only relieve summer heat, but also stimulate appetite and make people feel refreshed.
Dietary taboo: Myrica rubra is warm, and eating more will lead to fever, phlegm and other reactions of getting angry. In addition, the fruit acid in bayberry will corrode teeth, so brush your teeth in time after eating. Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body.
The fruit acid contained in it can not only stimulate appetite, promote fluid production to quench thirst, help digestion, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight.
Myrica rubra can inhibit Escherichia coli, Shigella dysenteriae and other bacteria, treat dysentery and abdominal pain, and has a good effect on diarrhea.
Myrica rubra contains vitamins C and B, which has a positive effect on cancer prevention. The cyanamide and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells.
Yangmei, also known as Long Qing and vermilion, is named after its shape like water poplar and taste like plum. Myrica rubra is one of the specialty fruits in China, and it is known as "a doubtful fruit is worth a thousand dollars". In wuyue, it is also known as "Yangmeisheng Litchi". Myrica rubra fruit is bright, juicy, sweet and sour, and has high nutritional value.
efficacy
Myrica rubra contains a variety of organic acids, and the content of vitamin C is also very rich. Not only can it directly participate in the metabolism and redox process of sugar in the body, enhance the permeability of capillaries, but also reduce blood lipid and prevent the formation of cancer cells in the body.
The fruit acid contained in it can not only stimulate appetite, promote fluid production to quench thirst, help digestion, relieve summer heat, but also prevent sugar in the body from being converted into fat and help to lose weight.
Myrica rubra can inhibit Escherichia coli, Shigella dysenteriae and other bacteria, treat dysentery and abdominal pain, and has a good effect on diarrhea.
Myrica rubra contains vitamins C and B, which has a positive effect on cancer prevention. The cyanamide and fatty oil contained in Myrica rubra nuts also have the effect of inhibiting cancer cells.
Applicable people
Most people can eat it.
Applicable amount
5 at a time (about 40 grams).
≮ Special tips ≯
Rinse your mouth or brush your teeth in time after eating bayberry to avoid damaging your teeth.
It is more delicious to dip a little salt when eating.
≮ Health traffic lights ≯
Myrica rubra has a certain * * effect on gastric mucosa, so patients with ulcer disease should eat it carefully.
People with warm bayberry, toothache, hyperacidity and excessive internal heat should not eat more.
Diabetic patients should not eat bayberry to avoid high blood sugar.
≮ Main nutrients≯
vitamin
(mg) a (μ g) b 1 b2 b6 b 12 (μ g) c d (μ g) e
7 0.0 1 0.05 0.05 - 9 - 0.8 1
Biotin (microgram) Potassium (microgram) Phosphorus (microgram) Carotene Folic Acid (microgram) Pantothenic Acid Nicotinic Acid Mineral Element
(mg) calcium
19 - - 0.04 26 0.3 0.3 14
Fe, P, K, Na, Cu, Mg, Zn and Se (μ g) → See also.
Nutrition handbook ... >>
What are the benefits of eating green plums in general?
The benefits of eating green plums:
Mume has the functions of expelling toxin, caring skin, removing spots and acne, reducing weight, lowering blood fat and blood pressure, clearing away liver-fire, improving eyesight, relieving alcoholism and expelling oil.
Prunus mume (scientific name: Vatica mangachapoi Blanco) belongs to Dipterocarpaceae, which is a plum tree with a height of about 20 meters. Branchlets are stellate tomentose. Leaf blade leathery, oblong to oblong-lanceolate, apex acuminate or mucronate, base rounded or wedge-shaped, both sides protruding, reticulate veins obvious, petiole densely covered with grayish yellow short fluff. Panicle terminal or axillary, calyx lobes arranged in tweezers, ovate-lanceolate or oblong, both sides densely covered with stellate hairs or scaly hairs; Petals are white, sometimes pale yellow or reddish, fragrant, oblong or linear spoon-shaped, filaments are short, anthers are oblong, ovaries are spherical, densely covered with short villi, and fruits are spherical; It blooms in May-June and bears fruit in August-September.
What are the advantages and disadvantages of eating green plums?
According to Li Shizhen's Compendium of Materia Medica, "Mei" bloom is ripe in winter and ripe in summer, with branches full of trees. "The effect of green plums The sour taste of green plums has a great effect, which can not only * * * appetite, but also resist aging and has a great health care effect. So what are the benefits of women often eating green plums? Detoxification: harmful ingredients such as additives and residual pesticides in food enter the human body and are excreted through detoxification of liver and kidney. The active substances contained in the fruit of mume can improve the detoxification function of the liver and enhance the detoxification ability of the human body against water poisoning, food poisoning and blood poisoning. Summer is the high incidence season in kidney calculi, and dark plum has the function of preventing stones. Because it is rich in citric acid, and calcium in blood is easy to dissolve after combining with citric acid, which can reduce the formation of stones. Anti-aging: Plum tastes sour. After drinking plum wine, salivary glands can secrete more parotid hormones, which can promote metabolism, delay aging, make women rosy, skin shiny, skin tissues and blood vessels tend to be younger, and have obvious "rejuvenation" effect. Plum wine can be drunk all year round: cold drink, hot drink, before or after meals. Such as orange juice, lemon juice, sprite, soda water, etc. You can even bring up colorful cocktails. A large number of polyphenols in plum wine can also inhibit fat accumulation and have the effect of slimming. In addition to the above effects, green plums also have good medicinal effects, and are generally processed into preserved fruits, preserves and other foods. Plum also has a cosmetic effect, which is more conducive to health preservation. What are the benefits of women often eating green plums?
Efficacy and function of dark plum
Plum contains a lot of protein, fat (fatty oil), carbohydrates, various inorganic salts and organic acids. The content of organic acids in ebony fruits is generally 3.0%-6.5%, which is much higher than that in common fruits. The organic acids contained in ebony mainly include citric acid, malic acid, tannic acid, bitter folic acid, succinic acid and tartaric acid. It has the effects of promoting fluid production to quench thirst, stimulating appetite and relieving fatigue. In particular, the content of citric acid in various fruits is the most. Citric acid is an indispensable and important acid in the metabolism of human cells, which can promote the decomposition of lactic acid into carbon dioxide and water to be excreted, restore fatigue and facilitate the absorption of calcium. Plum is rich in nutrition, low in sugar and high in acid, and its T value (sugar-acid ratio) is only 0.2, which is 1/70 of pear and 1/8 of apricot, which is lower than that of lemon. Secondly, it has a reasonable ratio of calcium to phosphorus, and its Ca/P ≈ 1: 1 is the best food to develop health food for children and the elderly.
What are the benefits of eating green plums? I want to know.
Mume has the functions of detoxicating, caring skin, removing freckle, removing acne, reducing weight, lowering blood fat, lowering blood pressure, clearing away liver heat, improving eyesight, relieving alcoholism and expelling oil.
What effect does eating green plums have? What's delicious?
Plum fruit is rich in nutrition. Most fruits win with sweetness, but plum fruit is attractive with unique sour taste. According to the analysis of the Horticulture Department of South China Agricultural University and the Fruit and Plum Research Institute of Guangdong Academy of Agricultural Sciences, the acid content of the main fine varieties in Luhe County and its surrounding areas is 4. 12%, and the acid content of soft branches and big plums is 5.6%. According to data analysis, the acids in plum fruit are mainly citric acid, malic acid, succinic acid and tartaric acid. In addition, the ripening table of plums also contains 8.5% carbohydrate, 2.84% fat, 1.67% protein, vitamins, b-sitosterol, oleanolic acid, waxy acids and oleanolic acid. According to scientists' sampling analysis, the composition of plums has the following characteristics:
(1) is low in sugar and high in acid (total sugar 1.3%, total acid 6.4%), and its t value (sugar-acid ratio) is only 0.2, which is 1/72 of pear and 1/8 of apricot, even lower than that of lemon. Therefore, plums are an excellent natural sour raw material. Natural organic acids have many physiological regulating functions and are the main functional components of plum blossom.
(2) It has a reasonable calcium-phosphorus ratio of 1: 1. Compared with other fruits, it not only has a reasonable proportion of calcium and phosphorus, but also has a high absolute amount, so it is a good raw material for producing children's food and old-age food.
(3) The content of 3)VB is as high as 5.6mg/ 100g, which is hundreds of times that of other fruits, and VB2 is in a very stable and highly acidic environment, which is the outstanding advantage of ebony.