Hawthorn Jam

In winter, eating hawthorn has many benefits. Hawthorn is rich in carbohydrates, dietary fiber, calcium, iron, potassium and vitamin C. Each 100 grams of hawthorn contains as much as 89 mg of vitamin C, which is more than 10 times higher than that of apples. It is second only to red dates and kiwi, ranking third. The calcium content of hawthorn is among the best, with 85 mg of calcium per 100 grams of pulp, which is especially suitable for the calcium needs of pregnant women and children.
From the perspective of traditional Chinese medicine, hawthorn has a sweet and sour taste and a mild temperate nature. The most prominent benefit of hawthorn is its ability to prevent and treat cardiovascular diseases, because hawthorn contains flavonoids, which can prevent and treat cardiovascular diseases, lower blood pressure and cholesterol, soften blood vessels and calm down. Maslinic acid also has a heart strengthening effect and is beneficial to senile heart disease.
In addition, raw hawthorn also has the effect of eliminating body fat and reducing fat absorption. People who lose weight can eat more. In addition, people who eat a lot of meat may wish to eat a few hawthorn after a meal to promote the digestion of meat food. Citizens with high blood lipids and high blood pressure are advised to eat 5-10 pieces of hawthorn a day for a period of time to reduce blood pressure and lipids.
At the same time, hawthorn also has dietary taboos: people with weak gastrointestinal function, long-term eating raw hawthorn can form stomach stones, increasing the risk of gastric ulcer, gastric bleeding and even gastric perforation. Therefore, it is recommended to cook the hawthorn or make tea. Candied haws contains more sugar, so diabetic patients should avoid eating it. Others should brush their teeth after eating. "