Eat Lychee And Enjoy A Joyful Life
Lychee the literal meaning of this fruit in Chinese language is ‘the gift for a joyful life’. It is the native of China and there are many stories associated with this fruit. Lychee grows on subtropical climate and belongs to the scrap berry family. According to ancient Chinese legend, it is believed that the Emperor of the Tang Dynasty would dispatch royal guards some 600 miles to pick lychee in an effort to woo his favourite concubine—to entice her with the sweet, fragrant flesh of lychee. Today, the lychee fruit in China—as a result of such legend—is a symbol of romance and love.
Lychee is an excellent source of vitamin C. It contains vitamin C 40 per cent more than that of an orange. Eating 100 gm of lychee fruit fulfils the 100 per cent requirement of vitamin C per day including the nutritional requirements on a daily basis. Apart from that, eating fresh lychee fruit everyday refines the skin, enriches the blood and improves physical strength. Those who are recovering from illness can eat lychee fruit to gain strength and overcome the weakness. The lychee fruit is very low in fat content and can be consumed by everybody and even those who are dieting to lose weight.
Lychee fruit has to be consumed fresh as it gets spoiled very fast. While selecting the fruit look for pink skin but not the green skin. To see whether or not a lychee is ripe, press the skin gently with your thumb. If it is too soft it may be over ripe.
Lychee fruit has a number of health benefits:
♦ Lychee fruit has essential minerals such as calcium, phosphorus and magnesium. These minerals are healthy for children who are still growing, since they help in the development of bones and formation of framework of normal body. Children require it for growth and adults require for preventing osteoporosis.
♦ Lychee fruit contains vitamin C, which is known to have the necessary anti-oxidants that are needed to prevent cases of free radicals and is also known to slow down the ageing process.
♦ Lychees are low in calories, low in saturated fat, cholesterol, sodium and high in copper.
♦ This fruit is a good cure for cough and very effective during the winter season. They are also associated with curing gland swells and tumors.
♦ Regular consumption of this fruit helps maintain fluid levels in the body at the right level. As you bite the fruit your mouth is completely filled with juice, which is full of nutrients and also provides your body with much needed moisture and helps prevent you from getting dehydrated.
♦ It boosts up the energy levels instantly and makes a person feel good generally.
♦ Lychee fruit is diuretic and boosts the digestive system of the body.
♦ This fruit has unsaturated fatty acids which are essential absorbing beta-carotene as well as other fats that are soluble in vitamins.
♦ Lychee is helpful in averting clotting of blood as well as severe damage to body cells.
♦ Lychee fruit is a good source of carbohydrates and digestive fibre, which are vital to the body and ensures that you remain full throughout the day. This is also one way in which lychee is used in weight loss due to the fibre that makes you full and avoids eating too often. This digestive fibre helps your body process the food, cleanses your colon, cures your constipation.
♦ Eating lychee fruit frequently lowers the risk of heart attack.
♦ Chinese believe lychee has the ability to relieve pain and shrink swollen glands. They treat these symptoms with lychee fruit using ancient Chinese medicine. They attest this to the powers of lychee even though there are no studies to give scientific reason to this argument.
♦ Two Chinese universities have conducted studies and concluded that lychee fruit prevents the growth of cancer cells. Lychee contains flavonoids in the pulp which prove very effective in preventing breast cancer in particular.
♦ Lychee fruit prevents from suffering through the pain in kidney stone. It is a very good source of B-complex vitamins such as thiamin, niacin and folates. These vitamins are essential since they function by acting as co-factors to help body metabolise carbohydrates, protein and fats.
By Nibhanapudi Suguna