The effect and function of rose sugar

Rose sugar is a traditional food in Dali, Yunnan Province. The Bai people living here for generations pick edible rose petals from the front of their houses in April-May each year to make rose sugar, and then make a variety of dessert fillings. Or add to various cold drinks for food. In the streets of the ancient city of Dali, it is often seen that some grandmothers took out excess rose sugar at home and sold them. Through people from all over the country who came to visit Dali, they formed word-of-mouth foods unique to Dali.

Rose sugar nutrients:

The protein content of edible rose is 2.36%-3.01%.

The amino acid content is 1.22%-1.44%.

The calcium content is 0.071%-0.13%.

The iron content is 39.3-57.3 mg/kg.

The main nutritional components of edible rose are higher than ordinary fruits and have higher health care value.

The edible rose is rich in nutrients. The content of calcium is 3.7 times that of Chinese cabbage and 2.0 times that of spinach. The content of iron is 9.5 times that of Chinese cabbage and 2.0 times that of spinach. The magnesium content is 4.8 times that of Chinese cabbage. The potassium content is 3.1 times of Chinese cabbage; manganese content is 4.3 times that of Chinese cabbage; phosphorus content is 1.8 times that of Chinese cabbage.

The edible rose is rich in vitamin A/B/C/D.

Contains tannins.

effect

Promote metabolism.

Relieve women's physical pain.

Beauty and beauty (tannins in edible roses are effective against computer radiation and UV rays).

Improve blood circulation and prevent constipation.

Improve dry skin.

Help digestion and cellulite.

Effectively relieves bad breath.

Get rid of colds and coughs.

Softens the heart and brain blood vessels (Effects of tannin content in edible roses).

Relieve stress and adjust mood.

玫瑰糖


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