Winter jujube is a fruit in autumn. Winter jujube refers to late maturing varieties with a fruit growth period of more than 120 days. In the north of Qinling Mountains of Huaihe River, winter jujube generally matures naturally from October to November of the Gregorian calendar. It is named "winter jujube" because the weather in the North enters the cold earlier.
Winter jujube is a cultivated variety of jujube. It is an excellent late maturing fresh jujube variety of thornless jujube. It is also recognized as the best fresh jujube variety. The average single fruit weight is 17.5g, and the maximum single fruit weight can reach 25g. It looks like an apple and is known as "small apple". The peel is ochre red and bright, the skin is thin, the meat is crisp, sweet and fragrant, rich in nutrition, and the edible rate is 95%.
Efficacy and function of winter jujube:
1. Prevention of cardiovascular disease
Winter jujube is rich in vitamin C and vitamin P, which is very beneficial for perfecting capillaries, maintaining the elasticity of vascular wall and anti atherosclerosis. In particular, vitamin P in winter jujube is one of the effective drug components for the treatment of hypertension, which helps the human body to prevent cardiovascular diseases.
2. Alleviate chronic liver disease
Winter jujube is rich in sugars, vitamin C and cyclic adenosine monophosphate. These substances can reduce the damage of drugs to the liver, promote the synthesis of protein in the liver, increase the content of serum erythrocyte and albumin, adjust the ratio of albumin to globulin, and reduce the level of serum alanine aminotransferase, so as to help alleviate liver diseases.
3. Prevention of sepsis
The vitamin C content of winter jujube is very high, which is called "live vitamin pill", so eating more winter jujube helps to prevent sepsis.