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Efficacy and function of water immersion in small green orange
Soaking fresh green oranges in water has the following advantages:

1. Relieve various symptoms, including chest tightness and fullness, abdominal pain, stagnation of liver-qi and dyspepsia.

2. Better compatibility with other plants: when Xiaoqing orange and hawthorn are used together, the effect will be more prominent.

3. The effect of fresh products is better: Compared with the green tangerine peel used as medicine, the medicinal components of Xiaoqing orange are slightly different, the fresh products are colder, the body fluid is rich, and the medicinal properties are clear.

Effect and function of soaking small clear orange in water;

1. Promote digestion: carotene, dietary fiber, vitamin C and other ingredients in Xiaoqing orange can promote digestion and relieve stomach discomfort.

2. Clearing heat and relieving summer heat: Xiaoqing orange has the function of clearing heat and relieving summer heat, and can soak in water to relieve summer heat when it is very hot in summer.

3. Enhance immunity: Xiaoqing orange is rich in nutrients such as vitamin C, which can enhance human immunity and prevent diseases such as colds.

4. beauty beauty: Carotene, vitamin C and other ingredients in Xiaoqing orange can keep skin moist and soft, enhance skin elasticity, and contribute to beauty.

5. Lose weight: Pectin in Xiaoqing orange can increase satiety, reduce appetite and help to lose weight.

Precautions:

1. Xiaoqing orange itself has a sour taste and is not suitable for excessive consumption.

2. People with high uric acid should not eat more green oranges, because it contains uric anhydride, which may promote uric acid production.

3. The juice of Xiaoqing orange should be mixed with other fruits and vegetables to avoid too many single fruits and vegetables affecting the nutritional balance.

Generally speaking, the effect of soaking Xiaoqing orange in water is still very good, which is suitable for daily drinking, but attention should be paid to collocation and quantity control in diet.