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Nutritional analysis of red jujubes

Nutritional analysis of red jujubes
Chinese herbal medicine has recorded that red jujube is of sweet taste and mild properties. It has the efficacy of invigorating qi, nourishing blood, calming the nerves and sooth side effects of medicines. The modern pharmacology finds that jujube contains protein, fat, carbohydrate, organic acids, vitamin A, vitamin C and variety of nutrition.
Red jujubes can improve human immunity, inhibit cancer cells. Pharmacological studies have found that red jujubes can promote the production of white blood cells, reduce serum cholesterol, increase serum albumin, protect the liver. Red jujube also contains cancer inhibiting cells. It even can cause cancer cells transform into normal cells.
Those who eat fresh red jujubes on a regular basis are very unlikely to develop gallstones. This is because the fresh jujubes are rich in vitamin C, making the excess cholesterol convert into bile acid. With the lowered cholesterol level, the probability of gallstone is lower.
Jujube is rich in calcium and iron. It plays an important role in prevention and treatment of osteoporosis and postpartum anemia. The elderly, when in their menopausal, are inclined to osteoporosis; Teenagers, at the peak of growth and development and females are prone to anemia. For them, jujubes can be of highly ideal efficacy which drugs cannot match.
For the patients, it is of good tonic effect. Jujube contains rutin which is a kind of substance that can soften blood vessels and reduce blood pressure. It has prevention and control effect over hypertension.
Jujube can fight against allergy, eliminate fishy odor, calm the nerves, boost brain function, enhance appetite, enhance muscle strength, eliminate fatigue, dilate blood vessels and increase myocardial contraction force.

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