How to Eat Dried Ginseng Fruit
1.Combine dried jujube fruit with ingredients like lily bulbs, lotus seeds, goji berries, white fungus, red dates, raisins, and rice (adjust combinations to taste). Simmer in water for about half an hour, then add sugar to taste. This creates a fragrant, refreshing, and highly nutritious eight-treasure porridge. For summer enjoyment, chill before serving—it tastes even better cold.
2. Combine dried ginseng fruit with millet, red dates, and brown sugar. Add water and simmer gently over low heat until the porridge softens slightly. This method makes the millet porridge easier for the body to absorb, making it ideal for the elderly and children.
3. Place dried ginseng fruit, angelica root, goji berries, and other ingredients in a pot. Simmer over low heat until the chicken is tender and fully cooked. This creates a nutritious, delicious, and aromatic dish for you and your family to enjoy.
Benefits and Functions of Dried Ginseng Fruit
1. Bone Strengthening: Rich in phosphorus, it aids in bone and tooth formation, promotes growth, supports tissue and organ repair, provides energy and vitality, and helps regulate acid-base balance.
2. Diuretic, Anti-Edema, and Cardio-Protective: Calcium is essential for bone development, directly influencing height. It regulates enzyme activity, supports nerve and muscle function, facilitates neurotransmitter release, balances hormone secretion, regulates heart rhythm, and controls inflammation and edema.
3. Dried ginseng fruit fortifies the spleen and stomach, promotes fluid production to quench thirst, boosts qi and blood, treats spleen deficiency diarrhea, post-illness anemia, and malnutrition.
4. It exhibits astringent hemostatic, cough-relieving, expectorant, anti-tumor, cardiotonic, and anti-hypoxic effects while providing nourishment, making it suitable for daily family health maintenance.
Dietary Contraindications for Dried Ginseng Fruit
Society holds varying opinions on the bitter gourd-type ginseng fruit, primarily due to its low sugar content and less desirable taste. Consequently, domestic research institutions have conducted selective breeding, successfully developing new varieties with higher sugar content (6%-9%), sweet flavor, and improved palatability.However, some argue that sugar content alone should not determine quality. While sweet ginseng fruit is popular for its taste, many sugar-free products on store shelves also sell well. Moreover, certain groups in China—such as diabetics—should limit consumption of sweet varieties and instead regularly eat low-sugar ginseng fruit.