Nutritional value and medicinal value of monk fruit How to choose monk fruit

Monk fruit is native to Guilin, Guangxi, China. It is a vine deciduous plant of the Cucurbitaceae family. It is dioecious and has a perennial tuberous root-like nature. It usually germinates in early spring when the temperature is stable at 12℃. It blooms in an indefinite inflorescence after May and matures in 65 days after fruit setting. The fruit has high nutritional value. The total sugar content of the dried fruit is 25.17-38.31%. In particular, it contains glycosides that are 300 times sweeter than cane sugar. The fresh fruit is also rich in vitamin C, protein and amino acids. The fruit tastes sweet and cool in nature. It has the effects of moistening the lungs, clearing away heat, relieving heat, promoting body fluid and relieving cough. It can treat obesity, diabetes, bronchitis, tonsillitis, pharyngitis, acute gastritis, asthma, etc. At the same time, it is also a good fruit for beverages and seasonings. Its tuberous roots can also cure sores and unidentified swellings.

Nutritional value of monk fruit

Luo Han Guo is rich in nutritional value. The dried fruit contains about 30% sugar, about 10% protein, and 100 mg of vitamin C per 100 grams of fruit. The oil content of its kernel is as high as 40%, and the main oil content is oleic acid and linoleic acid, accounting for about 70%. It is a precious medicinal material, a high-end refreshing beverage and a good seasoning.

Medicinal value of monk fruit

Monk fruit is a precious medicinal material, cool in nature and sweet in taste, and has the function of clearing the lungs and moistening the intestines. It is mainly used to treat whooping cough, cough caused by phlegm and fire, constipation caused by dry blood, etc. It has a good effect on the treatment of acute tracheitis, acute tonsillitis, throat fire, and acute gastritis. Its roots are crushed and applied to the affected area to treat stubborn ringworm, carbuncle, sore, etc. The fruit hair can be used as a knife wound medicine; a little monk fruit, soaked in boiling water, is an excellent refreshing drink, which can not only refresh the body and prevent respiratory tract infections, but also prolong life if taken all year round. Monk fruit juice can also be used for cooking, it is fragrant and delicious, and monk fruit is praised as the "fairy fruit" by people.

According to traditional Chinese medicine, monk fruit is sweet, sour and cool in nature. It has the effects of clearing heat and cooling blood, promoting fluid production and relieving cough, lubricating the intestines and detoxifying, rejuvenating the skin, moistening the lungs and resolving phlegm. It can be used to prolong life, maintain youthful complexion, and treat symptoms such as phlegm-heat cough, sore throat, constipation, thirst and irritability. It also has the effects of preventing and treating respiratory infections and cancer.

Modern medical research has found that the sweetness of mogroside V is 250-350 times that of sucrose, and the sweetness of mogroside VI is 125 times that of sucrose. As a sweetener added to various foods, it is an ideal health product for patients with diabetes, hypertension, chronic bronchitis, etc.

Luo Han Guo is rich in vitamin C, which has anti-aging, anti-cancer and skin-beautifying effects; it has the effects of lowering blood lipids and losing weight, and can assist in the treatment of hyperlipidemia and improve the image of obese people. In daily life, this fruit can be used as a seasoning for soup and meat, and half of it can be added to meat and broth for seasoning, which has a natural, sweet and lasting taste.

How to choose monk fruit

When buying monk fruit, you should choose a large round one with a yellowish-brown color, no sound when shaken, no cracked or burnt shell, and a sweet but not bitter taste. After the monk fruit matures, it is harvested in batches and left for five to seven days to allow the fruit to saccharify. It is then baked over a slow fire at a temperature between 45 and 65 degrees Celsius, usually for seven to eight days and nights. When the peel is yellowish-brown and the shell is dry, it feels light and crispy but the flesh inside is sugary and moist, which means it is ready.

How to eat monk fruit

The most common way to eat monk fruit:

The main way to eat monk fruit is to make tea. Drill a small hole at both ends of the fruit and put it in a teacup. Pour in boiling water. Soon, the various nutrients in the fruit will dissolve with the water, and it will become an ideal health drink with a ruddy color, sweet taste and mellow aroma. Monk fruit can generally be brewed four or five times. If you can choose a high-quality fruit that is round, brown, large, firm, and does not make a sound when shaken, the number of brewing times can be increased. If you put a monk fruit in the soup, it will make the whole pot of soup clear, moist and sweet.

Monk Fruit Tea:

Luo Han Guo tea is a fine foam made from Luo Han Guo and high-quality tea leaves. It comes in a convenient small package and can be washed down with warm water. It has a rich aroma, is sweet and refreshing, can quench thirst, clear the liver and moisten the lungs, resolve phlegm and relieve coughs, and is good for thinking under the bright moon. It is very delicious. Luo Han Guo can also be mixed with green tea, osmanthus, mung beans, etc. to make health drinks with their own characteristics.

Monk fruit slimming and fitness tea:

Take 10g of monk fruit, an appropriate amount of honey, 10g of hawthorn slices, and 250g of clean water. Wash and crush the monk fruit, wash the hawthorn, and put them in the pot with the monk fruit. Add clean water to the pot, cook it on fire, remove the residue and pour the juice into a cup. Finally, put an appropriate amount of honey into the cup, stir well, and drink it as a summer beverage.

Take 20 grams of monk fruit, soak it in boiling water for 15 minutes and then drink it as tea. This recipe has the effect of clearing the lungs and relieving coughs, moistening the intestines and relieving constipation, protecting the throat, and can also treat hoarseness, cough, sore throat and other symptoms caused by wind-heat attacking the lungs. Monk fruit flower tea has the same effect, but it can only be brewed with boiling water at about 80 degrees.

Luohan Candy Drink:

250g of monk fruit, appropriate amount of white sugar. Crush the monk fruit, add appropriate amount of water and boil for 3 times, each time for half an hour, steam over low heat to remove moisture and make it viscous, let it cool, add white sugar, mix well, dry, crush and bottle for later use. Take about 10g each time and brew with boiling water.

Monk fruit and red dates tea:

2 pieces of monk fruit, 1 lotus root, 7 dried red dates, 45g crystal sugar, 600ml water. Wash the lotus root, peel it, and cut it into 1 cm thick round slices. Soak the dried red dates in warm water for 15 minutes until they are swollen, and rinse them. Put the water and crystal sugar into a pot, bring to a boil over high heat, add the monk fruit and red dates, and simmer for about 20 minutes over low heat. Then add the lotus root slices and simmer for 15 minutes over low heat.

Monk fruit is rich in vitamin C, cool in nature and sweet in taste, and has the effects of anti-inflammatory, heat-clearing, soothing and moistening the throat. It can also lower blood lipids, assist in the treatment of hyperlipidemia, and improve the image of obese people. When cooking, you can break the monk fruit, so that the taste will be more intense and the medicinal power will be easier to penetrate into the soup.

Monk fruit pig lung soup:

1 monk fruit, 250 grams of pig lung, first cut the pig lung into small pieces, squeeze out the foam and add appropriate amount of water to boil soup with monk fruit, season and serve. This recipe has the effect of nourishing lung yin and clearing throat and diaphragm.

Monk fruit rice porridge:

250g of monk fruit, 50g of polished rice, appropriate amount of refined salt and monosodium glutamate. Crush the monk fruit, add appropriate amount of water and boil for 3 times, filter out the residue with gauze for later use. Wash the polished rice with water, add the monk fruit juice to cook porridge, when the porridge boils, continue to cook on low heat until the rice is soft, add refined salt and monosodium glutamate and it is ready to eat.

Monk fruit dietary prescription

1. To treat sore throat and loss of voice: Cut 1 monk fruit into slices, boil in water, and drink it frequently after it cools down.

2. Treat patients with lung heat, Yin deficiency, phlegm, cough and tuberculosis: 100g of Momordica grosvenori, 150g of loquat leaves, 150g of Adenophora australis, and 150g of Platycodon grandiflorum. Add water and boil twice, combine the decoction, filter, and let the filtrate stand for 24 hours. Take the supernatant and concentrate it to an appropriate amount. Add sucrose to dissolve it, and then concentrate it to 1000 ml. Take 10 ml orally each time, 3 times a day.

3. Treat dry lungs, cough, phlegm, dry throat and mouth: half a monk fruit, 6 grams of tangerine peel, 100 grams of lean pork. Soak the tangerine peel first, scrape off the white part, then cook the soup with the monk fruit and lean pork. After it is cooked, remove the monk fruit and tangerine peel, drink the soup and eat the meat.

4. Treat acute and chronic bronchitis, tonsillitis, throat, constipation: 15 to 30 grams of monk fruit, soak in boiling water and drink as tea