Fresh jujube has high vitamin C and dry jujube contains more potassium

As the saying goes, “July 15 jujube red circle, August 15 jujube rod.”. After the Mid Autumn Festival, a variety of dates have been listed. The fresh jujube directly picked from the tree tastes delicious, crisp, sweet and juicy. After this season, what we can eat all year round is dried jujube. < / P > < p > some jujubes can be dried and eaten fresh, such as Junzao, Jinsixiaozao, etc.; some varieties have crisp and juicy fruits, which are only suitable for fresh eating but not dried in the sun, such as dabailing jujube and Dongzao jujube; and some varieties have more dry matter and are mainly dried, such as changhongzao, yuanlingzao, huizao, etc. From the point of view of nutrition, fresh jujube and dried jujube have their own advantages: the content of vitamin C in fresh jujube is very high, up to 243 mg / 100g, which is 11 times as much as that of lemon, so it is known as “live vitamin C pill”; in dry jujube, potassium, calcium, iron, copper, magnesium, selenium, manganese and other minerals are higher than fresh jujube, of which, potassium content is 524mg / 100g, which is twice of banana. Both fresh jujube and dried jujube contain a kind of bioactive substance named cyclic adenosine monophosphate, which can enhance immunity and myocardial contractility, and improve myocardial nutrition. In addition, jujube also contains a variety of beneficial phytochemicals, such as flavonoids, saponins, etc., which have certain antioxidant, anti-tumor, immune regulation, cardiovascular protection and other functions. However, both fresh jujube and dried jujube have higher energy and sugar content. The energy of 22 fresh jujube is equivalent to that of 22 rice, and the energy of dried jujube is twice that of fresh jujube. Therefore, diabetic patients should pay special attention not to use it more. In addition, dry jujube insoluble dietary fiber is relatively high, a large amount of intake, may cause indigestion, cause abdominal distension.