The correct eating and preservation of peach
Nowadays, it's time for fresh peaches to be marketed. So how to eat peaches to be healthy?
Peaches are calm in nature, contain multivitamins, fruit acids, and inorganic salts such as calcium and phosphorus. Its iron content is 4-6 times that of apples and pears. Peach has the effect of replenishing qi and blood, nourishing yin, and producing fluid. Peach has a high iron content and is an ideal supplementary food for patients with iron deficiency anemia.
Peaches don't need to be peeled, bought back with water, and eaten in a few minutes. Adults eat 3-5 peaches a day and eat more easily.
Although peaches are good, there are also taboos:
1, immature peach can not eat, otherwise it will bloating or phlegm;
2. Even mature peaches cannot be eaten too much, too much can cause heat to get hot;
3, rotten peaches must not be eaten;
4, peach bogey and turtles with food;
5. Diabetic patients should eat peaches when their blood sugar is too high.
6, it is best not to feed peaches to infants and young children, because peaches contain a large number of macromolecular substances, infants and young children have poor gastrointestinal dialysis, can not digest these substances, it is easy to cause allergic reactions.
7. It is best not to eat peaches that are not fully mature. Eating them can cause bloating or diarrhea.
How to keep fresh peaches?
The biggest feature of peaches is their aroma and sweetness. If you want to fully use this scent, it should not be placed in the refrigerator. In a dry refrigerator, the sweet smell of peaches will be constantly evaporated. Therefore, the peach should be stored at room temperature. The sweet smell of peach is not fructose, so it is not as sweet as other fruits, but it will produce more sugar at about 30°C. The sourness also increases with temperature, so when stored at 15°C to 20°C, the sour taste is inhibited, but fructose will still work and it will have the taste of sucrose, so the most appropriate method is to put it in ice water 10-20 minute.
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