With the cool autumn breeze, we ushered in the harvest season. But with that, there is also the worrying autumn cold. During this season, many people start looking for foods that will both warm the body and replenish nutrients. So, is there an easy and healthy way to get used to the coolness of autumn while satisfying our appetite for deliciousness? The answer may lie in one of the most common foods we eat every day – fruit.
We've often heard that eating fruit raw is the most nutritious, but in autumn, chilly fruit may not be everyone's first choice. So, let's ask: "Is the fruit suitable for boiled eating?" "Can boiled and eaten fruit really double the nutrition?" Today, we will uncover this little secret of autumn health. Of particular concern is how common fruits such as hawthorn, apples, and oranges change magically after they are cooked.
The Science of Fruit Cooking: Unlock new nutrients for fruit
Cooking fruit is not simply about heating, it's a science. When we cook fruits such as hawthorn, apples, oranges, etc., their internal chemical structure and nutrients change. First, cooking makes certain nutrients more easily absorbed by the body. For example, boiling apples releases more antioxidants that help fight free radicals and prevent cell damage.
Water-soluble vitamins, such as vitamin C, may be reduced when cooking fruit because they break down easily in high temperatures and water. But at the same time, some of the indigestible fiber is broken down, helping the stomach and intestines to better absorb other nutrients. In addition, cooking can also enhance the taste and sweetness of certain fruits, making them more suitable for the taste of the elderly.
The nutritional value of hawthorn and the way it is cooked: it warms the stomach and nourishes the heart
Hawthorn is a fruit rich in many nutrients, especially its rich antioxidants, vitamin C, and dietary fiber. These ingredients are especially beneficial for heart health and can help regulate blood pressure and cholesterol levels. Hawthorn also contains natural fruit acids, which can help boost digestion and relieve a dull feeling after a meal.
Cooking hawthorn is one way to maximize its nutritional value. Cooking can make the fiber in hawthorn easier to digest while releasing more antioxidants. The method of boiling hawthorn is simple: clean the hawthorn, remove the core, add an appropriate amount of water, you can add some brown sugar or honey to increase the flavor, and cook slowly until the hawthorn is soft and rotten. The hawthorn cooked in this way is not only delicious, but also nutritious, especially suitable for autumn consumption, which can warm the stomach and nourish the heart.
Apple Cooking: The Secret to Nutritional Upgrades
Apples, known as "all-round healthy fruits", are rich in vitamins, minerals and dietary fiber. The benefits of eating apples raw are well known, but cooking apples can bring unexpected health benefits. The cooking process makes the fiber in apples easier to digest and absorb, while warm apples are more suitable for autumn and winter to help regulate circulation.
1. Changes in nutrient content
When apples are cooked, their internal pectin components are released, a natural cellulose that helps regulate intestinal function. At the same time, certain antioxidants in apples, such as flavonoids, may be more easily absorbed by the body during cooking.
2. The best way to cook apples
In order to maximize the retention of the nutrients of apples, it is recommended to use a gentle cooking method. Cut the apples into cubes, add a small amount of water and simmer over low heat. You can also add some cinnamon or honey to add flavor.
Orange cooking: fewer calories, no less nutrition
Oranges, a fruit rich in vitamin C and natural antioxidants, retain their characteristic sweet and sour taste after cooking, while reducing their sugar content, making them more suitable for people who are concerned about their blood sugar health.
1. Retention of nutrients
Although vitamin C is unstable at high temperatures, the fiber and mineral components of oranges can still be well preserved during cooking. These ingredients are very beneficial for boosting immunity and boosting metabolism.
2. Tips for cooking oranges
When cooking oranges, it is recommended to slice them first and then simmer them over low heat. Some spices such as cloves or cinnamon can be added, which not only adds flavor but also provides additional health benefits. Cooked oranges can be eaten on their own or added to different dishes as a condiment to sweet and sour flavors.