What is the effect of ginseng fruit?

Do you know the efficacy and effect of ginseng fruit? The reason why ginseng fruit is called the strange fruit of heaven and earth must be because it has its own peculiarities, which is reflected in its nutritional value. What are the effects and effects of ginseng fruit? the answer will be introduced to you below.

How to eat ginseng fruit:

1. Eat it raw as fresh fruit. The taste is fresh and sweet, with light and elegant aroma, yellowish flesh, refreshing and juicy, unique flavor.

two。 Ginseng fruit fried meat slices: 250 grams of ginseng fruit, 100 grams of pork, refined salt, monosodium glutamate, vegetarian oil, cooking wine, chopped onions, minced ginger, soy sauce. First pedicle, wash and slice the ginseng fruit, then wash the pork and cut into thin slices; stir-fry the meat slices in a pan, add ginseng slices and seasonings when they are 70-80% ripe, and then stir-fry them on a plate.

3. Cold ginseng fruit: rinse and slice the fully ripe ginseng fruit into a plate. Add the right amount of refined salt and marinate for a while, pour out the exudated water, then add the right amount of mashed garlic, monosodium glutamate, rice vinegar and sesame oil, mix well.

4. Steamed ginseng fruit: wash ginseng fruit. Cut longitudinally to 2 beat 3. Connect part of the peel to the flesh, dig out the pulp and fill it with meat. Steam into the cage, take out to be warm, and cut it into slices with a clean sharp knife. And eat it.

5. Vegetables and snacks: as vegetables, it can also be fried, braised, stewed, etc.; deep processing can also be made into ginseng fruit juice, canned, preserved fruit, ice cream, cheese, jam, fruit wine, candied fruit and so on.

6. Wash and slice the fully ripe ginseng fruit on a plate, marinate with salt for a while, pour out the oozing water, and then add the right amount of mashed garlic, monosodium glutamate, vinegar and sesame oil.

What is the effect of ginseng fruit

Ginseng fruit belongs to Solanaceae. Ginseng fruit shape is more like a heart-shaped and oval, mature pericarp is golden, some with purple stripes, a light and elegant fragrance, fresh and juicy pulp, unique flavor. It is not only high in protein, low in sugar and low in fat, but also rich in vitamin C and a variety of essential trace elements, especially selenium and calcium, which are much higher than those of other fruits and vegetables. Therefore, ginseng fruit has anti-cancer, anti-aging, blood pressure, hypoglycemic, anti-inflammatory, calcium, beauty and other functions; it can also be processed into fruit juices, beverages, oral liquid, canned and other products, which is of great development value.

Ginseng fruit, also known as longevity fruit, Phoenix fruit, gorgeous fruit, native to South America, is a perennial dicotyledonous herb of Solanaceae. Ginseng fruit is a kind of highly nutritious fruit with delicate and juicy pulp, seedless belly, unique flavor, high protein, low fat and low sugar, rich in vitamin c and a variety of trace elements, among which zinc content is the highest. Ginseng fruit contains 910 mg of protein, 650 mg of fat, 62.4 mg of carotene, 200 mg of vitamin C, 0.91% calcium, 0.11% iron, 0.67% cobalt, 0.68% zinc and dozens of trace elements such as protein, fat, sugar, copper, potassium, magnesium, etc., especially selenium, which is called "the fire of life and the king of anti-cancer". It is of great benefit to the calcium deficiency of the elderly, pregnant women, children and so on.

How high is the nutritional value of ginseng fruit?

Once upon a time, ginseng fruit was a strange fruit in heaven. Now, ginseng fruit is a strange fruit in heaven and on earth.

The edible rate of ginseng fruit is more than 95%, with the characteristics of low sugar, high protein and rich in a variety of vitamins, amino acids and trace elements. According to laboratory analysis, in every 100 grams of ripe fresh fruit:

1.9g protein, twice as much as cucumber and tomato, and 9 times as much as Yali pear and Jinshuai apple

2. The total sugar is 3.1 grams, which is similar to cucumber and tomato, but much lower than Yali pear and Jinshuai apple.

3. 0.2 grams of crude fat, equal to cucumbers and tomatoes, and 130 milligrams of vitamin C. 32 times as much as pears and apples, 14 times as much as cucumbers and 6.8 times as much as tomatoes

4. Vitamin B 10.25 mg, 8 times as much as tomato and cucumber, 5 times as much as apple

5. Vitamin B 20.27 mg. 9 times as much as cucumber, tomato and pear, 0.9 mg carotene, 2 times as much as tomato and 10 times as much as cucumber

6. total amino acids 1818 mg and essential amino acids 253 mg, which are much higher than cucumbers, tomatoes, pears and apples, especially as high as 15 micrograms of trace element selenium. It is 8.8, 22, 12 and 111 times that of cucumber, tomato, pear and apple, respectively.