1, sour, promoting fluid production to quench thirst and promoting self-digestion;

I have to mention the famous story about moisture in the Three Kingdoms, that is, Cao Cao's troops could not find water, and the soldiers were really thirsty. Cao Cao sent word that there were a lot of Meilin tablets in front, which were sweet and sour. The soldiers' conditioned reflex made their mouths start to drool, thus alleviating the problem until they found the water source.

But because bayberry is sour and rich in fructose, it can stimulate the secretion of gastric acid in the body and help the digestion of its own food. Eating bayberry in summer can relieve polydipsia, promote digestion, and relieve problems such as fullness and indigestion after meals.

2, strong antioxidant effect:

Myrica rubra, blueberry, mulberry and other fruits are rich in beneficial substances polyphenols, especially proanthocyanidins, which have a very strong antioxidant effect, which can help us improve our immunity, reduce the inflammatory response of the body, prevent chronic diseases and delay aging.

3. Eyes prefer food:

Polyphenols such as anthocyanins in Myrica rubra have the functions of protecting body microvessels, improving blood supply to eyes and accelerating rhodopsin regeneration, thus alleviating eye fatigue to some extent and improving visual sensitivity to low light.

So what do you need to pay attention to when eating bayberry again?

The sugar content of Myrica rubra pulp is relatively high, generally around 12- 13%. If you eat too much bayberry at one time, it is likely to be harmful to blood sugar, especially for patients with hyperglycemia and diabetes.

Myrica rubra is rich in organic acids, so it tastes slightly sour. Organic acids can promote gastric acid secretion, so they can promote digestion.

Myrica rubra is rich in dietary fiber, various minerals and vitamins, such as potassium 149mg in 100g. Myrica rubra also contains a certain amount of phosphorus, magnesium and calcium, which are several times higher than those in many fruits.

In addition, it also contains iron, copper, zinc, manganese, selenium and other components. Myrica rubra is rich in vitamin C, a certain amount of vitamin A, vitamin E and vitamin B, and there are many beneficial ingredients.

Yangmei also has certain attainments in traditional medicine. Myrica rubra is sour, sweet and warm, and can enter the lungs, such as the stomach. Eating some bayberry properly can quench thirst, strengthen the spleen and stomach and promote digestion and absorption.

It has certain conditioning effect on heartburn, vomiting, dysentery, abdominal distension, indigestion, polydipsia and other related symptoms. But at the same time, it is also mentioned in ancient books that it is not advisable to overeat, otherwise it is likely to cause toothache and tendon injury. Because bayberry is warm, eating too much will aggravate some fevers, such as aphtha, red eyes and thirst. People with yin deficiency and excessive fire and irritable blood heat had better eat less.

When we eat red bayberry again, we may find that our fingers are purple, and even the inside of our fingernails are stained. In fact, this is mainly because the natural pigments in Yangmei are very rich, but Yangmei must be washed before eating. Its edible part is the reddish-brown juicy tissue on the outer layer of the exocarp, with cellular protrusions, but it is very easy to attract insects to lay eggs on the surface because it is completely naked.