Where is the origin of loquat?

Loquat is produced in Gansu, Shaanxi, Henan, Jiangsu, Anhui, Zhejiang, Jiangxi, Hubei, Hunan, Sichuan, Yunnan, Guizhou, Guangxi, Guangdong, Fujian and Taiwan. It is widely cultivated in various places, and there are wild people in Sichuan and Hubei. It is also cultivated in Japan, India, Vietnam, Myanmar, Thailand and Indonesia.

Ripe loquat taste sweet, nutritious, there are a variety of fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C and so on. Among them, the content of carotene was the third among all fruits. Traditional Chinese medicine believes that loquat fruit has the effects of moistening lung, relieving cough and relieving thirst. Peel loquat when eating.

Loquat leaf is also a kind of traditional Chinese medicine, which is dried by large pieces of loquat leaf to clear lung and stomach heat, reduce qi and reduce phlegm, and is often made into "chuanbei loquat ointment" with other medicinal materials. However, like other related plants, loquat seeds and new leaves are slightly toxic and will release trace cyanide when eaten raw, but they generally do not eat enough to cause harm because of their bitter taste.