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What is the value and eating method of topaz fruit?
The nutritional components in Vitex negundo are as follows: (per kloc-0/00g pulp)
Heat 95 moisture 74. 1 g protein protein 2. 1 g lipid 1. 1 g glyceride 22.0 g fiber 3.0 g ash 0.7 g calcium calcium 96. 0.0 mg phosphorus 45.0 mg iron 1.8 mg vitamin b vitamin B0.2 mg vitamin B2 vitamin B20.2 mg nicotinic acid 3.4 mg vitamin c ascorbic acid 49.0 mg tryptophan 57 mg. Lysine 316mg methionine178mg threonine butyrate 219mg amino acid (mg per gram nitrogen) 6.25mg.
It takes about 2-8 weeks for the fruit to turn yellow to full yellow (depending on the temperature and season). When the fruit turns yellow all over Huang Shi, only the stalks are slightly green, which is suitable for harvesting. If the fruit is harvested too early, there is still a gelatinous liquid, which is astringent and sticky. Overripe in summer is easy to brown and inedible. They can be stored at room temperature for about 2 weeks and turn brown on the skin of the refrigerator. However, the pulp is milky white, translucent and gelatinous, and it is sweet and milky when it matures. The sweetness is between 12- 15 degrees, and the water content of pulp is 74%. After the fruit is harvested, it can be divided into two halves and eaten with a spoon, with excellent flavor. Lemon juice can also be added to the pulp. Fruits are mostly fresh, and can also be made into frozen products or ice cream. Fruits transported over long distances can be harvested before they are hard to ripen.
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