Is boiling water still nutritious for fruit, and is fruit still nutritious after heating?

Some fruits are eaten hot with boiling water, which will not affect the nutritional value.

1. Pears. Stewed pears with rock sugar are a traditional dessert specialty. The main ingredient is Sydney, and the main cooking process is stew.

Pear moistens the lungs and clears heat, quenches thirst, and is used with rock sugar to enhance the effect of moistening and relieving cough, and has a good maintenance effect on the throatMoreover, pears contain more sugars and vitamins, which are easily absorbed by the human body.

2. Oranges. Orange brown color, fragrant, taste and excellent orange has the effect of promoting human metabolism, the orange flesh and tea are soaked in boiling water and then drunk, there is a certain effect on cancer prevention, if you use fresh and clean orange peel and sugar together to drink boiling water, it has the effect of rationalizing gas and reducing bloating, moistening the throat, clearing heat and relieving cough.

3. Pineapple. Cooking with pineapple along with chicken and beef can increase appetite, promote the refinement of chicken and beef, and have a good taste. Pineapple contains enzymes that promote blood circulation, which can lower blood pressure and prevent fat deposits. Pineapple also contains bromelain, which can suppress coughs.

Precautions for heating and eating:

1. Fruits contain carbohydrates, pectin, vitamins and other nutrients, most of the vitamins are unstable to heat, and in the process of heating, vitamin C will be destroyed, so it is generally not recommended to eat fruits after heating.

2. The temperature is low in winter, and people who are afraid of cold fruits can warm the fruits and eat them. For example, put it in warm water to warm it up, or put it in the microwave for a little turn, stew pears, roasted oranges, fruit porridge, fruit tea, pineapple, etc.

Recently, experiments have proved that fruits rich in vitamin C will lose a lot of vitamin C after heating, so it is not recommended to eat after heating.

Vitamin C, also known as ascorbic acid and vitamin C, is an organic compound with strong reducing properties. Vitamin C has the functions of antioxidant, collagen synthesis, anti-cancer and anti-tumor, and two-way regulation of cholesterol metabolism and synthesis. If the human body lacks vitamin C, it may lead to diseases such as scurvy, osteoporosis, gingivitis, etc., and also reduce the body's immunity.

According to CCTV, the researchers found that compared with the vitamin C content contained in fresh oranges, the vitamin C content of oranges cooked for 10 minutes was lost by nearly 8%, and the vitamin C content of oranges cooked for 20 minutes was lost by more than 20%. This means that fruits with a relatively high content of vitamin C will lose more vitamin C the longer they are heated. Therefore, it is not recommended for people who pay more attention to vitamin C intake, or who eat fruits for vitamin C supplementation.

In addition to oranges, strawberries, pomegranates, hawthorns and other fruits are relatively rich in vitamin C.

However, this is not to say that eating ripe fruit is not beneficial. Generally speaking, nutrients such as sugar, minerals, and dietary fiber in fruits are not affected by high temperatures. Heating ripe fruits can reduce the burden on the digestive tract of people with bad stomachs to a certain extent.

Steamed pears have the effect of relieving cough and moistening the lungs, and steamed apples have the effect of stopping diarrhea.

Some fruits are nutritious when heated.

1. Oranges. Heated oranges are not only nutritious, but can even play a healing role. If you have a bad cough when you have a cold, you can steam a few oranges to eat.

2. Grapefruit. It is not the yuzu pulp that is to be cooked, but the yuzu peel. Yuzu peel contains flavonoids such as naringin and rutin, which have antioxidant effects, can reduce the viscosity of the blood, ****, anti-aging, and will be more active when heated into the body, exerting maximum efficacy.

3. Tomatoes.

When small tomatoes are heated, the content of lycopene increases rapidly, which increases the nutritional value of the tomato and enhances its overall antioxidant capacity.

4. Pears. Pears can moisten the lungs and relieve cough, but pears are cold, and eating raw pears when it is cold will make you feel cold. But if you boil the pears, the situation is completely different. Cooked pears remove the coldness, and the pears will become slightly bitter, and the effect of drying and moisturizing the lungs will be completely released.

Vitamin C is the most easily lost from heating in fruits. However, other nutrients will not be lost due to heating, taking apples as an example, the potassium, magnesium and other elements, as well as pectin, cellulose and other nutrients will not be lost due to heating, and some polyphenols that are beneficial to the body will only cause partial losses.

Cooked fruits are easier to absorb, because the cell wall of cooked fruits is destroyed, which will allow the body to absorb the sugar in it faster, so it is easy to cause blood sugar fluctuations, and people with high blood sugar should be vigilant.