This way, the volatile oil, orange peel glycoside, B vitamins, vitamin C, etc., in the orange peel can penetrate into the orange, achieving the effect of winter health and beauty without causing internal heat.
For cooked fruits, it is advisable to use less sugar
When cooking fruits, even though the loss of nutritional value is minimal, it may introduce some harmful factors, with sugar being the most typical factor. When cooking fruits, due to the addition of water, the taste of the fruits becomes less flavorful and slightly sour. At this point, many people tend to compensate by adding large amounts of sugar to season. However, the sole role of sugar is to increase calories, and the result may be more harmful than beneficial. Therefore, when eating cooked fruits, it is best to avoid adding excessive sugar, including honey, as it is akin to drinking sweet beverages. Fruits are a gift from nature. In the cold and dry season, consuming fruits in a cooked state not only nourishes the body but also reduces irritation to the digestive system, promoting digestion and absorption.
