Is the Nutritional Value of Loquat High?

Loquat, a fruit and vegetable not commonly seen in daily life, is available from June to July each year. With its sweet and sour taste, it is widely loved by people. Loquat not only has edible value, but also medicinal value, helping to resolve phlegm, stop cough, and soothe the stomach. Nowadays, when people eat fruits, they definitely hope for high nutritional value, which can bring more benefits to their bodies. So, is loquat nutritious? Let's take a look below.

Loquat is highly nutritious, rich in fiber, pectin, carotene, malic acid, citric acid, potassium, phosphorus, iron, calcium, and vitamins A, B, C, and other essential nutrients for the human body. Loquat is rich in vitamin B and carotene, which can protect vision, maintain healthy and moisturized skin, and promote the physical development of children. The vitamin B17 contained in loquat is also a nutrient that helps prevent cancer.

Loquat is known as the "king of fruits" not only because its flesh can stimulate appetite and aid digestion, but also because its leaves can be used to make a healthy tea that can prevent cancer and aging.

Loquat Syrup

1. Cooking fresh loquats with rock sugar to make a syrup is not only delicious but also effective in clearing the lungs and stopping cough. To make it, you will need 5 to 7 fresh loquats, as well as a suitable amount of rock sugar and water.

2. After washing the prepared loquats with clean water, cut them in half, remove the seeds, and discard the white membrane adjacent to the seeds on the flesh.

3. Place the prepared loquats in a pot, add enough water, and add the rock sugar. Cover the pot and boil over high heat. Then reduce the heat and simmer for half an hour. Once the loquat syrup is ready, remove it from the heat and let it cool before serving.

Loquat Paste

1. Making loquat paste from fresh loquats can be beneficial to the body, helping to prevent pneumonia, lung heat, and excessive coughing. To make it, you will need 300 grams of fresh loquats, 50 grams of old rock sugar, and 10 grams of Chuanbei.

2. After washing the prepared loquats with clean water, peel them and remove the seeds to obtain the flesh. Rinse the flesh twice with clean water and place it in a pot with some water. Boil the loquat flesh until cooked. Once cooked, use a spatula to crush the loquat flesh into a paste.

3. Place the prepared rock sugar in the pot and stir evenly. Cook over low heat, stirring constantly to prevent sticking. After cooking for about 4 to 5 hours, the loquat paste is nearly ready. Add the Chuanbei powder and mix quickly. Cook for a few more minutes and then turn off the heat.