Nutritional value of jujube paste bread

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of tonifying heart and kidney, strengthening spleen and intestines, clearing away heat and quenching thirst.

Jujube is a mature fruit of deciduous shrub or small arbor plant jujube tree of Rhamnaceae. Jujube trees are widely cultivated in China, reaching Jinzhou and Beizhen in Liaoning Province in the north, with the largest output in Shandong, Hebei, Shanxi, Shaanxi, Gansu, Anhui and Zhejiang.

The famous variety is Jinsixiaozao, with small fruit and high sugar content, which is produced in Leling, Hebei Province and Miyun, Beijing. In addition, there is jujube, also known as "hanging jujube", which is mainly produced in Bin County, Shaanxi Province. The fruit is big, weighing 30 ~ 40g, oblong, thin skin and thick flesh, small stone, sweet taste and ripe in late September.

Jujube has been listed as one of the "five fruits" (peach, plum, plum, apricot and jujube) since ancient times, with a long history. The most prominent feature of jujube is its high vitamin content. A clinical study abroad shows that patients who eat jujube continuously recover more than three times faster than those who simply take vitamin drugs. Therefore, jujube has the reputation of "natural vitamin pills".