Jujube is rich in nutritional value, and fresh jujube stands out especially for its vitamin C content.

Jujube is the fruit of plants in the genus Ziziphus in the buckthorn family (Rhamnaceae). It has a long history of cultivation and strong adaptability, and the two main types commonly found on the market are fresh-eating jujube and dried red jujube. Fresh jujube has thin skin, crisp flesh, and plenty of juice. After drying, the sugar in dried jujube becomes concentrated, giving it a soft, sweet taste, and it is a common ingredient when making soup, congee, and pastries.

From a nutritional standpoint, the most notable feature of jujube is its high vitamin C content. Fresh-eating varieties such as winter jujube and crisp jujube in particular rank among the common fruits richer in vitamin C. Jujube also contains sugars such as glucose and fructose, as well as dietary fiber and minerals including potassium, calcium, and magnesium. Because dried jujube has less water, its sugar and calories are relatively more concentrated. In addition, the skin and flesh also contain plant-active compounds such as flavonoids and jujube polysaccharides.

In terms of how to eat them, fresh jujubes can be washed and eaten directly, crisp and sweet and refreshing; dried jujubes have wider uses and can be used in congee, soup, or steeped in water, and can also be made into jujube cake or jujube paste filling, adding natural sweetness to food. When selecting, fresh jujubes are best with glossy skin and plump flesh, while dried jujubes should be chosen with thick flesh that is dry and not sticky.

Many people wonder whether eating jujube can enrich the blood. Jujube does contain iron, but it is plant-based iron with limited absorption rate, so it should not be relied on alone to supplement iron. At the same time, the sugar content of jujube is not low, so it should be eaten in moderation, and people who need to control their blood sugar should eat even less. Fresh jujube should also not be eaten too much at one time, to avoid bloating and other gastrointestinal discomfort.