All know that jujube blood effect is good, many pregnant women also like to eat dates to blood during pregnancy. However, pregnant women need to be vigilant when eating dates and blood, don't go into these misunderstandings! Myth # 1: Jujube blood effect is good The jujube (fresh) iron content is relatively high in fruits, 1.2 mg/100 g. However, like other plant foods, the iron absorption rate in jujube is extremely low and cannot be well utilized by the body. Vitamin C (VC) content in jujube (fresh) is the best in fruits, 243 mg/100 g. VC can promote iron absorption and help prevent iron deficiency anemia. However, jujube (fresh) often can not eat more, eat ten eight grains of jujube, for the blood, it is purely booty itching. Myth #2: Jujube cannot be eaten with carrots The reason for supporting this argument is that jujube (fresh) is rich in vitamin C (VC), and carrots contain oxidase that can destroy VC, so the two meet each other to reduce the nutritional value of jujube. The first two sentences are correct, jujube has VC, carrot has oxidase, but the final conclusion is wrong. The destruction of oxidase in carrots is very limited. Even the carrots contained in the carrots are destroyed. How can VC be destroyed in other foods? Therefore, if you really care about VC destruction, the "best" strategy is to not eat carrots. But this is also a problem, because in addition to carrots, cucumbers and other vegetables also contain oxidase that destroys VC, then even cucumbers and so on do not eat it? Can still not do, although other foods do not destroy VC oxidase, but there will be other shortcomings, such as eggs have cholesterol, meat and milk have saturated fat, do not eat it? This is obviously impossible. Misunderstanding 3: Jujube should not eat more As we all know, jujube (fresh) is not easy to digest. This is because jujube not only has a low moisture content of only 67% (80% to 90% of other common fruits) but also has a high dietary fiber content of 1.9%, which is significantly higher than other common fruits (for example, the average grape is 0.4%). The average apple is 1.2%). Dietary fiber (especially insoluble cellulose) cannot be digested in the stomach and small intestine, and gastrointestinal discomfort can be caused by large intakes. The dietary fiber in the jujube is mainly concentrated in the skin, and the flesh of the jujube is brittle, but the jujube skin is very thin and hard, and it is difficult to smash completely when chewing. You can try it: After chewing the jujube (fresh), do not swallow, spit it out and observe. You will find that there are mixed pieces of jujube peels of different sizes. They are separated from the flesh and have different shapes and textures. The edges are hard. Sharp. It is conceivable that, after swallowing in the stomach, if your gastric mucosa just has inflammation or ulcers, it is tantamount to spreading salt on the wound, causing pain or discomfort.
Black glutinous maize is a special type of maize, whose kernel cuticle deposits melanin to varying degrees, giving it a dark and shiny appearance. The kernels are rich in water-soluble melanin and various essential trace elements, plant protein and various amino acids, with a significantly higher nutritional content than other cereal crops.
The origin of black glutinous maize: coloured glutinous maize is generally white, yellow, red, purple and black, with white, yellow and purple maize being the basic colours. The purple gene of a purple-white cross naturally becomes purple if it "beats" the white gene, and vice versa, so if the two make a tie, we see white and purple maize. Purple can turn into red and black maize, or as we often say, "red is purple and black is purple".
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