Does the fruit cross nutrition ripely?

Does the fruit cross nutrition ripely?
Does the fruit cross nutrition ripely?
The expert in this issue: The second clinical nutrition division of nutriology dept. of affiliated hospital of Chinese Medicine University in Tianjin of Zhang QiuLian " bought fruits, should certainly choose the very ripe one, not only delicious, nutrition is also sufficient. " Many people all think so while living. However, really that fruit the riper nutritive value is the higher? Traditional idea: It is ripe that the more delicious fruit crosses most fruits of nutrition the more delicious the taste is, and " delicious " Often with " Nutrition " Connect together, this is nearly the most deep-rooted ideas in the heart of masses. Can in fact, some food such, such as fruit, after ripe some fruits, reduce the nutrient component to some extent instead, especially vitamin C. The truth is dissected: Higher research of the fruit nutrition not well done proves, in the ripest kiwi fruit, there is not so many as the half-mature one content of vitamin C. Find ripe the intersection of date and content of vitamin C than all red date 1/3 higher in one taking big date as material research, active compositions such as many candies of big date, big date and saponin,etc. take 1/3 higher too. The one the same as this situation has mulberries. Then, among the ripe fruit, what composition become more? Sugar and the intersection of fragrance and material mainly, so ripe fruit most sweet, but familiar fruit though vitamin C content high, but mouthfeel is worse. The deep layer is understood: Eat and grow and eat seeing skillfully the color does not get on very well like this, is it all right to eat 70% of the familiar fruits? May not either, would need to consider some other nutrient components, namely those colored natural pigment materials yet, it is mainly carotenoid and plain, etc with the cyanine. To fruit that color of those epidermises is blue, ruddy, it is a very important anti-oxidant health care composition among them that the cyanine is plain. So can draw such a conclusion: To coloured fruit, the darker the color is, the more anti-oxidant compositions are, so might as well choose the one a bit riper. Not having the fruits of a lot of colors that as to the pulp part, the maturity is not totally identical with the nutritive value, if food is a naturally ripe fruit, enjoy its mouthfeel, if food is 70%-80% of the well done ones, obtain its nutrition. Especially remind: The same fruit it grows familiar attribute to be different actually, to it grows familiar differences to be not only at taste and nutrient component fruit, the most important ones include its attribute. Chinese medicine thinks, raw fruit attribute is generally cooler, after the fruit is ripe, most of attribute will change. For example the date that can enrich the blood and invigorate vital energy, when being not ripe (winter selling date) ,Though taste sweet, should not eat in a large amount, otherwise not easy to digest, also one tonifies function less than what familiar doing the red date has. The attribute of the raw mulberries is cold and cool, clear and hot and dropping on the function of the fire inside, the ripe mulberries will become partial and warm, have antanemic function. Staff reporter supplement a clear data: In terms of content of vitamin C, can reach as high as 240 milligrams in the half-mature kiwi fruit of 100 grams, and there are 60-80 milligrams only after being ripe completely. In terms of its mouthfeel, only 8% of sugar content in underdone golden jujube, and all well done dates can reach 28%. Author: Zhang Zhao


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