Jujubes are rich in nutritional value, with fresh jujubes particularly notable for their vitamin C content.

The jujube is the fruit of the jujube tree in the buckthorn family (Rhamnaceae) and has a long history of cultivation. There are crisp, sweet and juicy fresh jujubes suited to eating raw, as well as red jujubes that are dried and used in soups and congee. Though small in size, they have a high nutrient density and have long been regarded as a traditional fruit that combines flavor with nourishing value.

In terms of nutritional composition, the standout feature of jujubes is above all vitamin C; the vitamin C content of fresh jujubes ranks among the highest of common fruits. In addition, jujubes contain dietary fiber, minerals such as potassium and magnesium, and plant bioactive compounds such as jujube polysaccharides and flavonoids, which together form the basis of their nutritional value.

Fresh and dried jujubes differ in their nutritional emphasis. Fresh jujubes are full of water and relatively low in calories, retaining more vitamin C; red jujubes, after drying, have concentrated sugars and a sweeter taste and are often used in stewed soups and teas, but their vitamin C is significantly lost during drying. Common fresh-eating varieties include winter jujube (Dongzao) and green jujube (Qingzao), while dried products consist mainly of various types of red jujube.

There are also a few things worth noting when eating them. The skin is fairly tough, so people with weak digestion should not eat too many at once; dried jujubes are high in sugar, so those who need to control their sugar intake should eat them in moderation. As for the folk belief that red jujubes nourish the blood, jujubes do contain iron, but it is plant-based iron with limited absorption, so it is enough to treat them as one varied component of the daily diet without over-mythologizing them.