In China, Gojiberry has been used as food and medicine for more than 2,000 years.This superfood is rich in phenolic compounds, flavonoids, betaine, B-complex vitamins and carotenoids. Due to its high antioxidant levels, it may help slow down aging and prevent oxidative damage. The phytonutrients in goji berries can boost your immune system, scavenge free radicals and improve eye health. So how can we eat Gojiberries in our daily lives to get the most nutrition?
1. Direct consumption
The best way to consume gojiberry is to eat it raw. Rinse the gojiberry with running water and chew it directly. The nutritional value of gojiberry will be well absorbed when consumed directly. However, it should be noted that it needs to be consumed in small amounts over a long period of time, and not in large quantities at one time. It is more appropriate for healthy adults to eat about 20 g per day.
2. Soak in water and drink
This is the most common way to eat gojiberry. Soaking in water can absorb some of the nutrients in gojiberry. Be careful not to use too much water when soaking in water. Too high a water temperature will destroy the nutrients such as carotene and betaine contained in gojiberry. Remember to eat the gojiberry after soaking in water, which also has a health-promoting effect.
3. With soup or porridge
Adding gojiberry when making soup or porridge is more suitable for winter. Adding gojiberry when making soup or porridge can not only increase the taste of food, but also promote the absorption of nutrients. It should be noted that many people put it in at the beginning or halfway through the stewing process, which will actually affect the nutritional absorption of gojiberry. The polysaccharide contained in gojiberry is a water-soluble polysaccharide. If it is easily destroyed by high temperature for a long time, it will lead to low utilization rate of gojiberry polysaccharide. The correct way is: add gojiberry at the end of making soup or porridge, and cook for about 5 minutes, which can not only ensure the freshness of the soup, but also prevent the loss of nutrients.
Source:Red
