Nutritional value of ginseng fruit How to eat ginseng fruit

Ginseng fruit is a vegetable, fruit and ornamental herb in the Solanaceae family. It is a perennial shrub in tropical and subtropical regions. It is cultivated as an annual in the United States and Japan. The fruit is a juicy berry with light yellow flesh. It is oval, ovoid, heart-shaped or gyroid-shaped. The ripe fruit is cream or beige. Purple-red stripes appear.

Nutritional value of ginseng fruit

The edible rate of "Eggplant and Cucumber Ginseng Fruit" is over 95%. It is low in sugar, high in protein, and rich in various vitamins, amino acids, and trace elements. According to laboratory analysis, in every 100 grams of ripe fresh fruit, it contains 1.9 grams of protein, which is twice that of cucumbers and tomatoes, and 9 times that of pears and Jinshuai apples; 3.1 grams of total sugar, which is similar to cucumbers and tomatoes, but much lower than pears and Jinshuai apples; 0.2 grams of crude fat, which is equal to cucumbers and tomatoes; 130 mg of vitamin C, which is 32 times that of pears and apples, 14 times that of cucumbers, and 6.8 times that of tomatoes; 0.25 mg of vitamin B1, which is 8 times that of tomatoes and cucumbers, and 5 times that of apples; 0.27 mg of vitamin B2, which is 9 times that of cucumbers, tomatoes, and pears; 0.9 mg of carotene, which is 2 times that of tomatoes and 10 times that of cucumbers; 1818 mg of total amino acids, 253 mg of essential amino acids, which are much higher than cucumbers, tomatoes, pears, and apples; in particular, the trace element selenium is as high as 3.34 mg. The content of 100 grams of eggplant and cucumber is 8.8, 22, 12 and 111 times of cucumber, tomato, pear and apple respectively. There are also 3.44 mg of molybdenum, 11.2 mg of magnesium, 6.59 mg of iron, 1.14 mg of zinc, 0.39 mg of manganese and 0.332 mg of cobalt. From the above analysis, it can be clearly seen that the "Eggplant and Cucumber Ginseng Fruit" does contain high and comprehensive nutrients. Eating it can supplement the needs of the human body and has high nutritional and health value.

High protein is one of the main characteristics of "Eggplant and Cucumber Ginseng Fruit". Protein is the main "building material" of the human body and the main material basis for the continuation of life. Protein is composed of amino acids, and the proportion of various amino acids contained in "Eggplant and Cucumber Ginseng Fruit" is basically consistent with the amino acids needed by the human body. It is easily absorbed and utilized by the human body. It can not only maintain the health of adults, but also has a good health care effect on the growth of children and the anti-aging of the elderly.

Another characteristic of "Eggplant and Cucumber Ginseng Fruit" is that it is rich in various vitamins. Among them, vitamin C, B1, B2 and carotene are particularly rich. Vitamins are a type of nutrient that the human body must have. Insufficient intake often causes pathological changes in the body and even endangers life. The role of vitamins in preventing tumors has attracted the attention of medical experts, and they have proposed that vitamin C can prevent tumors. According to the measurement of vitamin C intake, the high-incidence area of ​​esophageal cancer in China is only 1/3 of the low-incidence area. At the same time, vitamin C can soften blood vessels, stimulate hematopoietic function, and enhance the body's ability to resist infection. It is used to prevent and treat scurvy, various acute infectious diseases, liver and gallbladder diseases, and allergic diseases, and has a good effect.

Another feature of "Eggplant and Cucumber Ginseng Fruit" is that it is rich in trace elements necessary for the human body. Trace elements are elements necessary for the formation of body tissues and the maintenance of physiological functions. "Eggplant and Cucumber Ginseng Fruit" is rich in selenium, molybdenum, cobalt, iron, and zinc, which are trace elements necessary for the human body. Its high content of selenium is extremely rare among vegetable and fruit varieties in China. Selenium is a strong oxidant. It can maintain the normal physiological functions of the body. It activates human cells and protects organs such as the cardiovascular system. Selenium can also stimulate the production of immunoglobulins and antibodies, and enhance the body's resistance to diseases. In 1973, the World Health Organization announced that selenium is closely related to the occurrence of cancer. In 1986, experts from the Chinese Academy of Medical Sciences conducted three nutritional selenium supplementation studies in the high-incidence area of ​​liver cancer in Qidong City, Jiangsu Province. After 8 years of observation, it was found that the incidence of liver cancer in the selenium group was 49% lower than that in the control group on average. Selenium is divided into organic selenium and inorganic selenium. Excessive use of inorganic selenium will produce adverse reactions, and organic selenium has almost no antagonistic effect with other drugs. It is the safest and most effective to take it. "Eggplant and Cucumber Ginseng Fruit". The selenium contained in garlic, sesame, asparagus, mushrooms, etc. is all organic selenium. It is also reported that selenium can lower blood pressure and has an auxiliary therapeutic effect on diabetes.

How to eat ginseng fruit

There are many scientific ways to eat ginseng fruit, which are briefly introduced as follows:

① Stir-fried pork with ginseng fruit:

250g ginseng fruit, 100g pork, salt, MSG, vegetable oil, cooking wine, chopped green onion, minced ginger, soy sauce. Remove the stems of the ginseng fruit, wash and slice it, then wash and slice the pork; heat the oil in a pan and stir-fry the pork slices, add the ginseng fruit slices and seasonings when it is about 70% cooked, stir-fry until cooked and serve.

② Eat fresh as fruit:

The ginseng fruit eaten raw must be fully ripe to have a light and elegant fragrance, light yellow flesh, refreshing and juicy, and unique flavor.

③Cold ginseng fruit salad:

Wash and slice the fully ripe ginseng fruit and place it on a plate. Add appropriate amount of refined salt and marinate for a while, pour out the seeped water, then add appropriate amount of mashed garlic, MSG, rice vinegar and sesame oil, mix well and eat.

④ Steamed ginseng fruit:

Wash the ginseng fruit and cut it vertically to 2/3. Leave part of the peel connected to the flesh, dig out the pulp, and then fill it with meat stuffing. Steam it in a steamer, take it out and wait for it to cool, cut it into slices horizontally with a clean sharp knife, and then eat it. In addition, as a vegetable, it can also be fried, braised, stewed, etc.; deep processing can also make ginseng fruit juice, canned food, preserved fruit, ice cream, cheese, jam, fruit wine, candied fruit, etc.