Bayberry

Bayberry is a small tree or shrub belonging to the genus Myrica in the family Myricaceae. It is also known as Shengshengmei, Baidimei, and Shumei. It has high medicinal and edible value and is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. Bayberry is native to Yuyao, Zhejiang, China. In 1973, pollen of the genus Bayberry was discovered when the Neolithic Hemudu site was excavated in Yuyao, indicating that Bayberry was grown in the area more than 7,000 years ago. There are more than 50 species in this genus. The known species in China include Bayberry, White Bayberry, Hairy Bayberry, Green Bayberry and Dwarf Bayberry. The main species cultivated economically is Bayberry.

Bayberry has luxuriant branches and leaves, a round crown, and in early summer there are red fruits, which are very lovely. It is an excellent tree species for landscaping and production. It is suitable to plant alone or in clusters on lawns, courtyards, or in rows on the roadside; it is also ideal to use dense planting to separate spaces or provide shelter. Economic use The fruit has a moderate sweet and sour taste. It can be eaten directly, processed into bayberry dried, sauce, candied fruit, etc., and can also be used to make wine. It has the functions of quenching thirst, promoting body fluid, and aiding digestion.

Nutritional value of bayberry

According to measurements, the sugar content of high-quality bayberry pulp is 12% to 13%, and the acid content is 0.5% to 1.1%. It is rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and 8 kinds of amino acids beneficial to the human body. The calcium, phosphorus and iron content in the fruit is more than 10 times higher than that of other fruits.

The nutrient content in every 100 grams of edible part of bayberry is: 83.4-92.0 grams of water, 28 kcal of calories, 0.8 grams of protein, 0.2 grams of fat, 5.7 grams of carbohydrates, 1 gram of dietary fiber, 12-13 grams of juice sugar content, 0.5-1.8 grams of acid content, 10 micrograms of thiamine, 50 micrograms of riboflavin, 0.3 milligrams of niacin, 92 micrograms of retinol equivalent, 0.3 micrograms of carotene, 7 micrograms of vitamin A, 9 milligrams of vitamin C, 0.81 milligrams of vitamin E, 14 milligrams of calcium, 10 milligrams of magnesium, 1 milligram of iron, 0.72 milligrams of manganese, 0.14 milligrams of zinc, 20 micrograms of copper, 149 milligrams of potassium, 8 milligrams of phosphorus, 0.7 milligrams of sodium, and 0.31 micrograms of selenium.

The efficacy and function of bayberry

Roots and bark: bitter, warm. Disperses blood stasis, stops bleeding, relieves pain. Used for traumatic injuries, fractures, dysentery, gastric and duodenal ulcers, toothache; used externally to treat traumatic bleeding, burns and scalds.

Fruit: sour, sweet, neutral. Produces body fluids and quenches thirst. Used for dry mouth and loss of appetite.

The effects of bayberry fruit:

1. Aid digestion and increase appetite

Bayberry contains a variety of organic acids and is rich in vitamin C. The fresh fruit tastes sour, and eating it can increase the acidity in the stomach, digest food, and promote appetite.

2. Astringent, anti-inflammatory and anti-diarrhea

Bayberry is sour and astringent in nature, and has astringent and anti-inflammatory effects. In addition, it has inhibitory effects on bacteria such as Escherichia coli and Shigella dysenteriae. Therefore, it can cure dysentery and abdominal pain, and is effective for those with persistent diarrhea.

3. Anti-cancer

Bayberry contains vitamins C and B, which play a positive role in cancer prevention and treatment. The cyanamides and fatty oils contained in bayberry kernels also have the effect of inhibiting cancer cells.

4. Relieve heat and promote salivation

Fresh bayberry can help digestion, promote the production of body fluids and quench thirst, and is a good product for removing heat in summer. It can prevent heatstroke, remove sha, and relieve thirst. The fruit acid contained in it can stimulate the appetite, promote the production of body fluids, relieve heat, and prevent the conversion of sugar in the body into fat, which helps to lose weight.

Medicinal value of bayberry

Bayberry has the effects of promoting body fluid and quenching thirst, strengthening the spleen and stimulating appetite. Eating more bayberry not only does not hurt the spleen and stomach, but also has the effect of detoxification and dispelling cold. "Compendium of Materia Medica" records that "bayberry can quench thirst, harmonize the five internal organs, cleanse the stomach and intestines, and remove irritability and bad air." Bayberry fruit, core, root, and skin can all be used as medicine, which is flat and non-toxic. The core can cure athlete's foot, the root can stop bleeding and regulate qi; the bark can be soaked in wine to treat injuries, redness, swelling, and pain. Bayberry soaked in white wine will make you feel refreshed and relieve heat and greasiness in midsummer. When you have diarrhea, take bayberry and boil it into a thick soup to stop diarrhea, which has a convergence effect. Bayberry has many functions such as digestion, dehumidification, heat relief, promoting body fluid and relieving cough, aiding digestion, keeping out the cold, stopping diarrhea, diuresis, and preventing and treating cholera. It is known as the "agate in fruit".

Side effects and taboos of eating bayberry

1. Do not eat too much bayberry, as it can damage your teeth and tendons. (Meng Shen)

2. Avoid eating bayberry with raw onions.

3. Eating too much bayberry can cause fever.

4. People with hot blood and excessive fire should not eat too much bayberry.

5. Eating too much bayberry can cause sores and phlegm.

6. In terms of consumption, bayberry is suitable for patients with stomach pain, thirst, acute gastroenteritis, and dysentery; suitable for patients with oral pharyngitis; suitable for obese people; suitable for cancer patients and after radiotherapy and chemotherapy; suitable for patients with habitual constipation.

7. In addition to the above points, there are some things that should not be eaten in bayberry. People with yin deficiency, blood heat, hyperactivity of fire, dental diseases and diabetes should not eat bayberry; bayberry has a certain irritating effect on the gastric mucosa, so patients with ulcers should be careful when eating it; bayberry should not be eaten with raw onions; bayberry is warm in nature, so it is not suitable to eat too much, otherwise it will make people feel hot. After eating bayberry, you should rinse your mouth or brush your teeth in time to avoid damaging your teeth.

How to eat bayberry

1. Rinse your mouth or brush your teeth immediately after eating bayberry to avoid damaging your teeth.

2. Soak in light salt water for 10 minutes before eating, or dip it in a little salt to make it more delicious.

3. It can be made into bayberry liquor, canned bayberry, dried bayberry, preserved bayberry, etc. It can also be boiled in water and taken. It can also be made into bayberry porridge with other foods.