Which is more blood nourishing, gray jujube or red jujube?

Red jujube is more blood-nourishing, although gray jujube has high nutrition, but it does not have the function of nourishing blood. Gray jujube has rich nutrients, rich in protein, sugar, and 20 kinds of amino acids needed for human growth, and is praised as "vitamin pills" and "mineral element library", with high nutritional value and medicinal value.

Gray jujube and red jujube are the jujubes that we usually eat a lot, especially red jujubes, which are eaten by many people all year round. Many people eat jujube for the purpose of replenishing qi and blood. In fact, it is better to replenish blood or red dates, and the main function of red dates is to replenish blood.

Nutritional value of gray dates.

1. Ruoqiang gray jujube is small and beautiful, oval-shaped, the flesh is crisp, the fruit is round and full, it is dark red after drying, and it is full of fragrance after eating. Ruoqiang jujube is rich in vitamin A, B1, B2, B6, B12, CP, etc., known as "natural vitamin pills", and is rich in 18 kinds of amino acids necessary for the human body and calcium, zinc, iron, potassium, phosphorus, copper and other mineral elements.

Nutritional value of jujubes.

1. Strengthen the spleen and stomach: People with weak spleen and stomach, diarrhea, fatigue and weakness can eat seven red dates a day, or share them with Codonopsis and Atractylodes, which can replenish the middle and invigorate the qi, strengthen the spleen and stomach, and achieve the effect of increasing appetite and stopping diarrhea; Red dates, ginger and banxia can be used together to cause gastritis such as stomach distension and vomiting caused by careless diet.

2. Nourishing qi and blood: jujube is a good nourishing product, and jujube is often added to the therapeutic medicinal diet to nourish the body and moisturize qi and blood. Dr. Andy Sun of the Department of Immunology at National Taiwan University strongly advocates eating more red dates, astragalus, and wolfberries, which can improve the body's vitality and enhance immunity.

3. Nourishing blood and soothing the nerves: For women with bipolar disorder, crying and restlessness, etc., using red dates, licorice, and wheat together with sweet wheat jujube soup can play a role in nourishing blood and calming the nerves, soothing the liver and relieving depression.

4. Alleviate medicinal properties: Jujube is often used in prescriptions with strong medicinal properties to reduce the quality of strong drugs and protect righteousness. For example, in the ten jujube soup, jujube is used to relieve the toxicity of laxatives such as gansui, euphorbia, and turnip, and protect the spleen and stomach from harm.

It's all red dates, and they all have an effect. Gray dates are naturally dried directly on the tree, which may be more nutritious.

Dates, of course.

Gray jujube is a childish incomplete light and variety, although the sugar content is large, but the organic components of vitamins are incomplete, and it is limited to the enjoyment of taste.

Jujubes, a wide variety of jujubes, rich in vitamins, light and organic ingredients.

Therefore, among the gray jujubes, winter jujubes, red jujubes and other species, the blood and iron replenishment ability of red jujube is far ahead of other jujubes.

The difference between gray jujube and red jujube is not what many people guess, but there is a relatively big difference in appearance, in fact, the difference in taste between gray jujube and red jujube is also very large. So, let's talk about the difference between gray dates and red dates:

Gray jujube, also known as Ruoqiang jujube, has an obovate fruit with orange-red skin. It is produced in Xinjiang, China. The gray jujube got its name because before the Ruoqiang jujube matured and turned red, the whole body was gray, as if a layer of frost was hung, so it was named "gray jujube".

Gray jujube is an excellent fresh and dried variety, especially suitable for processing into black jujube. The plant is resistant to drought, barrenness and salinity, resistant to dry and hot wind, early fruiting, high yield, stable yield, and is a very promising variety. However, it is less resistant to turtle wax scales and jujube madness.

Fruit traits: The fruit is obovate, the carcass is slightly thin and slightly skewed. The average fruit weight grams, the maximum fruit weight grams.

The shoulders are rounded and oblique, thin, and slightly raised. The peduncle is small and medium-deep. The top of the fruit is broad and round, and the apex is slightly concave.

The fruit surface is relatively flat. The peel is orange-red, turning from green to gray before the white ripening period, and from gray to white when entering the white ripening period. The flesh is greenish-white, dense in texture, crisp, more in juice, containing 30% soluble solids, edible rate, suitable for fresh food, drying and processing, and high quality.

The drying rate is about 50%. The flesh of dried jujube is dense and elastic, which can be restored after pressure and is resistant to storage and transportation. The kernel is small, and the kernel content is 4% to 5%.

In the production area, bud breaks in mid-April, flowers begin in late May, and ripe and harvested in mid-September. The fruit growth period is about 100 days.

Red jujube, also known as jujube, is the ripe fruit of the jujube tree, which is made by drying, drying or baking, and the peel is red to purple-red, which is one of the "five fruits" (peach, plum, plum, apricot, jujube) since ancient times. According to historical records, jujube is a traditional famous and special tree species native to China. Archaeologists have found fossil jujube kernels from the Ligang cultural site in Xinzhengfei, proving that jujube has a history of more than 8,000 years in China.

Red jujube has a sweet and warm taste, returns to the spleen and stomach meridians, and has the functions of tonifying and benefiting qi, nourishing blood and calming the nerves, and easing medicinal properties; Modern pharmacology has found that jujube contains proteins, fats, sugars, organic acids, vitamin A, vitamin C, and trace calcium.

Therefore, through the detailed introduction of the information about gray jujube and red jujube in the above article, we can clearly see that the difference between gray jujube and red jujube is not only different in appearance and taste, but also in their nutritional value and pharmacological effects, as well as growth environment and living habits, so you must not confuse gray jujube and red jujube in the future.