When the fruit is eaten, the fruit is hot to eat after the tonic cold-cashmere mafia

Eat fruit to cool these days – tonic fruit eating hot one cold day, a lot of people, especially pregnant women and children to eat cold fruit may appear bloating or diarrhea and other gastrointestinal discomfort. Some people simply do not touch, a winter fruit, of course, also dare to eat the children. What should I do? Liu Changwei, a nutritionist at Nanjing children’s Hospital, said, "some fruits are hot to eat the same nutrition, and they don’t have a flavor.". Apple, pear, loquat: boiled eat, apple, pear and so cut into small pieces, into the pot, boiled with water, or put into the container with a small amount of water steamed to eat. Of course, if can cold fruit can be eaten directly, only need to pay attention to not eating, so as not to cause stomach cold and bloating and other issues. Many people think that vitamin C is destroyed after fruit is heated. In fact, apple and pear in vitamin C content is not high, vitamin B1 and folic acid content is also less. In addition, organic acids in fruits, such as malic acid in apples, protect vitamin C, so vitamin C is not seriously damaged as you think. In addition, carotene, lycopene and other fat soluble vitamins in fruits, as well as potassium, magnesium and other minerals, even steamed, can basically be retained. Moreover, the fruit is heated and softened, which makes it easier to digest. It is especially suitable for the elderly and infants. Foreign studies have found that the content of polyphenol natural antioxidants in apples after heating is greatly increased, because the apple is heated to help the release of polyphenols, and polyphenols can eliminate free radicals in vivo and antioxidant. Another purpose of cooking fruits is to increase efficacy. Some cool fruit after high temperature cooking, fried, cold reduced. For people who suffer from cold constitution, it is more suitable to eat like this. Cooking for Sydney is a common diet. Sydney raw heat, fire, detoxification. Cooked edible, Sydney Ziyin lung function can be more prominent. In addition, such as sugar, Sydney, Kawabe Yukiri and other classic sugar recipe, adding different ingredients, herbs for cooking, the two ingredients can complement each other, enhance efficacy. In addition, loquat cooked syrup can improve the antitussive and expectorant effect; hawthorn processing into hawthorn tablets can reduce the acidity of the fruit itself, improve the performance of Xiaoshi appetizer; kumquat, orange, honey, pickled, can improve the efficacy of phlegm thirst, these are the common methods of fruit effect enhancement. Orange, Orange: steamed to eat, orange, orange cut into small pieces, add water to cook or eat steamed, can also with other fruits such as apples, pears and other cooking cooking. For these vitamin C rich fruits, compared with apples, pears and so on, after heating the vitamin C damage may be more, but do not worry too much, after all, in addition to vitamin C fruit, there are other nutrients that are not afraid of heat. Oranges and oranges and other fruits rich in vitamin C generally after heating will be more acid, it is recommended to eat with apples, pears and other cooking together, taste sour and sweet, do not have a flavor, and a variety of fruits boiled together to eat nutrients can also complement each other. Kiwifruit: warm kiwi fruit is rich in vitamin C, is a good source of vitamin C supplement, if boiled or steam heating is likely to cause a large number of vitamin C damage

水果吃对了胜补药 天凉后这些水果热着吃天一冷,不少人,尤其是孕妇与孩子吃生冷的水果可能会出现腹胀或腹泻等胃肠不适的现象。有的人,一入冬干脆不碰水果,当然也不敢给孩子吃。该怎么办呢?南京市儿童医院营养师刘长伟表示,其实有的水果热着吃同样营养,还别有一番风味。苹果、梨、枇杷:煮着吃将苹果、梨等切成小块后放入锅中加水煮着吃,或者放入容器中加少量水蒸着吃。当然如果能耐受冷的水果也可以直接吃,只需要注意不要贪吃,以免导致肚子受凉而出现腹胀等问题。很多人认为水果加热后,维生素C就破坏了。事实上苹果、梨中的维生素C含量不高,维生素B1和叶酸含量也少。另外,水果中的有机酸,如苹果中的苹果酸还能保护维生素C,所以并不像大家所想象的那样维生素C破坏严重。 况且水果中的胡萝卜素、番茄红素等脂溶性维生素以及钾、镁等矿物质,即使是蒸过的,也基本都能保留下来。 而且水果加热后,纤维软化,更易消化,特别适合中老年人和婴幼儿。国外有研究发现,苹果加热后多酚类天然抗氧化物质的含量会大大增加,这是因为苹果加热后有助于多酚类化合物的释放,而多酚类物质能消灭体内自由基而抗氧化。烹煮水果的另一目的是增强药效。一些偏凉性的水果经过高温蒸煮、炒熟之后,凉性减少了。对于体质偏寒的人群来说,更适合这样吃。对雪梨进行烹煮,就是常见的一个食疗方。生吃雪梨有清热、降火、解毒的功效。煮熟食用,雪梨滋阴润肺的功能能更加突出。另外,如冰糖雪梨、川贝雪梨等经典糖水方,加入不同食材、药材进行烹煮后,两种食材还能相辅相成,增强药效。另外,枇杷煮成糖水能够提高止咳化痰的效果;山楂炮制成山楂片能够减少水果本身的酸性,提高消食开胃的性能;金橘、橘子等进行蜜制、腌制,可以提高止渴化痰的功效等,这些都是增强水果疗效的常用方法。橘子、橙子:蒸着吃把橘子、橙子切成小块后加水煮着吃或蒸着吃,也可和其他水果如苹果、梨等一起煮着吃。对于这些维生素C含量丰富的水果,相对于苹果、梨等来说,加热后对维生素C的破坏可能多一些,不过也不必太担心,毕竟水果中除了维生素C外,还有其他不怕热的营养成分。橘子和橙子等富含维生素C的水果一般加热后会更酸,建议和苹果、梨等一起煮着吃,味道酸酸甜甜的,也别有一番风味,而且各种水果一起煮着吃营养成分也可以相互补充。猕猴桃:温热后吃猕猴桃含有丰富的维生素C,是补充维生素C的良好来源,如果水煮或蒸汽加热很可能造成维生素C的大量破坏。因此,吃猕猴桃的时候,建议可以将猕猴桃放到不超过50°的温水里,或去皮切成片后用温水热一下即可。总之,冷天吃水果要记住一点,水果热着吃比不吃好。根据不同水果的营养组成成分,合理选择加热方式、加热时间,这样就可以将水果中的营养成分最大程度保留下来,而且依然美味。菠萝:炒着吃烘、炮、煨、焙、炒、洗、泡、漂、蒸、煮等都是传统加工中草药的方法。可以减少药物的毒性,另外,还可以加强疗效。对一些水果进行烹煮,也可达到类似目的。广东人常常将菠萝炒熟、煮糖水或者泡盐水食用。因为菠萝本身含有蛋白酶和甙类物质,有的人会对这种蛋白酶过敏,这些物质进入体内后还会分解蛋白质,破坏口腔黏膜、胃黏膜等。这也是为什么生吃菠萝过量,容易觉得口腔麻痹、胃肠不适。经过烹煮加工可以使蛋白酶失去活性,更加适合食用。(综合自健康时报)相关的主题文章: