July is the season when Sakyamuni fruit begins to produce. Sakyamuni fruit is sweet, soft and rich in calcium, iron, phosphorus, zinc and other minerals. The nutritionist pointed out that the vitamin C of Shaka is 34 times that of apples, and eating half of it a day can reach the recommended amount of vitamin C per day for adults.
Schematic／
Sacha has high nutritional value. Dietitian Cheng Hanyu said that the dietary fiber of Sakyamuni is 1.6 times that of bananas, vitamin C is 9 times that of bananas, and 34 times that of apples. Eating half a Sakyamuni in one day can reach 1 adult. Recommended daily amount of vitamin C. As for the "potassium" content of bananas, it is a high-potassium fruit, and the potassium content of sacha is 3.4 times that of apples.
Sacha is a warm fruit. Cheng Hanyu mentioned that Sakyamuni is a medium-high GI value (glycemic index) fruit. Half a bowl of Sakyamuni (about half a tablet) has 100 calories. It is recommended to take half a tablet at a time. Some people are afraid that they will gain weight after eating. Cheng Hanyu said: "The reason for gaining weight is that the total calories in a day are exceeded, or the intake of processed food is too much."
Who should pay attention to eating Shaka? Cheng Hanyu said that people with diabetes need an appropriate amount, and people who have weight control should pay attention to the intake. In addition,
As for Sakyamuni, the Taitung District Agricultural Improvement Farm advises the public to choose fruits with rounded appearance, large scales and green or yellow-green color, and the scales have developed. Taitung District Agricultural Improvement Farm also reminded that after buying the fruit, it should be placed at room temperature and then ripened.Therefore, it should not be stored in the refrigerator until the fruit is soft and ripe. The post-ripening temperature of Sakya should be above 15°C. It can be soft-ripened in about 4 days at 20°C, and soft-ripened in about 2 days at 30°C. If the temperature is higher than 40°C, the fruit will have a hard shell, which is not conducive to post-ripening.
In addition, due to the high respiration rate of Sakyamuni fruit, it should not be sealed and packaged in plastic bags or plastic wrap before it is softly ripened, so as not to cause a large amount of carbon dioxide generated by breathing in the bag, resulting in anaerobic suffocation of the fruit, and it cannot be softly ripened . Judging criteria for the soft ripeness of Sakyamuni, it can be pressed from the fruit stem and can be easily peeled in half with both hands, which is the best tasting time.
Shakyamuni is not only a fruit, but also a food! Thor chef Lei Yizong offers a "Shakya Vegetable, Fruit and Chicken Pie".
50 grams of chakra pulp (seeded), 80 grams of sweet potato puree, 150 grams of diced chicken, 30 grams of mushrooms, 30 grams of small tomatoes, 30 grams of asparagus, a little pepper, a little salt, tomato sauce, cheese slices , a little Italian spice
1. Steam the sweet potato first, then mash it and mix it into the custard for use. (Proportion 4:1, sweet potato 4, Shaka 1) 2. After mixing, prepare a plate, put the puree on the plate and flatten it with a rice spoon. 3. Prepare a wok, add olive oil and fry the chicken in the wok. 4. Then add other vegetables and stir-fry, then add tomato sauce and stir-fry well; then add the cheese slices. 5. Put the fried ingredients into the sweet potato paste in step 2; sprinkle withServe with Italian spice mix.
◎ Image source/Provided by Dazhi Image/shutterstock
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