Yangmei is one of the fruits of our country's specialties. It is known as "a suspect of a value for money." In the area of ​​Jiangsu and Zhejiang, there is also a saying of "Yangmei Litchi". The bayberry fruit has bright color, many juices, sweet and sour taste, and high nutritional value. June's bayberry is sweet and sour, I believe many of my friends are familiar with the taste of bayberry. Yangmei is a sub-variety, and the varieties produced in Zhejiang are relatively superior. This depends on personal preferences. Some people like sweet ones, and some people like sour ones.
How to pick Yangmei?
Look at the color:
Dark red, or too dark red bayberry is best not to buy, cyan, blue and red bayberry is not yet mature, should pick the fruit surface dry, bright red bayberry.
Touch with your hand:
If Yangmei flesh is too soft, it is too mature. It is best not to buy it. The meat is too hard, it is not yet fully mature, it tastes sour and its taste is not good. The bayberry with moderate hardness is the best choice.
Look at the flesh:
To see Yangmei's flesh, the surface of a layer of fruit with a distinct grain must be raised and cannot be smashed. It's generally not new.
Taste Yangmei:
Bayberry juice, fresh and sweet, there is no residual residue in the mouth. Some of the poor quality of Yangmei in the field is relatively dry, with less juice in the mouth and more residue left after eating.
Smelling Yangmei scent:
The fresh bayberry smells like a scent. If it is stored for a long time or it is stored improperly, it may have a faint taste of alcohol. This means that the bayberry has been fermented and has passed its best eating period, affecting the taste.
Who can't eat Yangmei?
There are many fire in the body
Because Yangmei is warm, eating more is more likely to cause flaming, and eating too much prone to sore and contributing to heat, so many people who have fire or heat Sheng inside the body are not suitable for eating bayberry. Yangmei itself is hot, easy to get people to eat Yangmei appropriate amount.
Diabetic patients
The bayberry is sweet and sour, and its sugar content is relatively high. The sugar content of high quality bayberry pulp is 12% to 13%. In addition, the sugar contained in Yangmei is easily absorbed glucose and fructose, and if diabetics eat too much, they are likely to cause elevated blood sugar and aggravate the condition. Therefore, diabetics do not recommend eating this fruit of bayberry.
Patients with constipation
The acidity of Yangmei stimulates the gastric mucosa together with gastric acid, induces gastric ulcer, and then destroys normal defecation function and aggravates constipation. Therefore, people with constipation should not eat Yangmei.
Stomach patients
Rumex acid, chronic gastritis, stomach ulcers and other stomach patients are best to eat less bayberry, in particular, can not eat bayberry on an empty stomach, otherwise its acidic composition can cause excessive gastric acid secretion and aggravate the condition.
Hemoptysis
Because Yangmei attributes warm plants, they can help promote heat and get angry after eating, which can lead to hemoptysis. Therefore, it is recommended that patients with hemoptysis do not eat bayberry.
Patients with gallstones
For patients with cholecystitis and gallstones, acidic foods cannot be eaten for physical conditions, and bayberry is acidic. Acidic foods can stimulate the secretion of cholecystokinin in the stomach and duodenum, causing contraction of the gallbladder and inducing biliary colic.
Freeze-dried Vegetables into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.
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