Ingredients: 30 grams of fig, 50 grams of japonica rice (rice), and appropriate amount of rock sugar.

Production process:

1. Wash and chop figs for later use; Wash japonica rice (rice) and soak for 30 minutes.

2. Pour the right amount of water into the pot. If the rice boils, add figs and cook until the porridge is cooked.

3. Add rock sugar and cook.

The effect of fig porridge:

The edible rate of 1. Ficus carica is high, with 97% fresh fruit and 0/00% preserved dried fruit, low acid content and no hard core, which is especially suitable for the elderly and children.

2. Ficus carica is rich in amino acids, with fresh fruit 1.0% and dried fruit 5.3%; At present, 18 species have been found. Not only are the eight essential amino acids of high utilization value, but the content of aspartic acid (1.9% dry weight) is the highest, which has a good effect on fighting leukemia, restoring physical strength and eliminating fatigue. Therefore, fig drinks are regarded as "caffeine substitutes" abroad.

3. The dry matter content of Ficus carica is very high, with fresh fruit 14-20% and dried fruit over 70%. Among them, the content of glucose that can be directly absorbed and utilized by human body accounts for 34.3% (dry weight), fructose accounts for 365,438+0.2% (dry weight), and sucrose only accounts for 7.82% (dry weight). Therefore, it is low in calories and is called low-calorie food in Japan. Domestic medical research has proved that it is a health food for losing weight.

4. Ficus carica contains polysaccharide, accounting for 6.49% (dry weight), mainly arabinose and galactose, which has certain anti-aging effect.

Figs contain many vitamins, especially carotene. Fresh fruit 30mg/ 100g, dried fruit 70mg/ 100g, higher than peaches, grapes, plums, pears, oranges and sweet persimmons.