Is Gorgon fruit cold in nature?

Gorgon fruit is also often called chicken rice head, prickly lotus root, etc. It usually grows in swamps and lakes. However, most people may not know much about Gorgon fruit. They may not know what Gorgon fruit is used for. In fact, Gorgon fruit can not only be used for food, but also as a medicinal material. Gorgon fruit has a high nutritional value in daily life. In daily life, is Gorgon fruit cold in nature?

Is Gorgon Fruit cold in nature?

It tastes sweet and astringent, and is neutral in nature.

It is not a cold food, but a warm food. However, you cannot eat too much at one time. It is rich in starch and eating too much may cause bloating.

Is Gorgon fruit acidic or alkaline?

Gorgon fruit is alkaline and has the effects of astringing and consolidating semen. It is suitable for chronic diarrhea and frequent urination, nocturnal emission and spermatorrhea, and excessive menstruation and lower back pain in women.

Gorgon fruit is an annual large aquatic herb of the genus Gorgon in the Nymphaeaceae family, distributed in most parts of my country. The appearance of the water chestnut is that the submerged leaves are arrow-shaped or elliptical kidney-shaped, 4-10 cm long, and thornless on both sides; the petioles are thornless; the floating leaves are leathery, elliptical kidney-shaped to round, 10-135 cm in diameter, peltate, with or without bends, entire, purple on the bottom, with short soft hairs, and sharp thorns on both sides at the branching of the veins; the March leaves of the water chestnut are close to the water surface, larger than lotus leaves, with wrinkles, green on the leaf surface and purple on the back, and both stems and leaves have thorns. The stem is more than ten feet long, with holes and threads in the middle. It can be eaten when the skin is peeled when it is tender. Gorgon fruit blooms purple flowers in May and June. The flowers are on the top of the bracts and look like chicken beaks. After peeling it open, there is a soft meat wrapper and white rice inside the shell, which is shaped like a fish eye. Gorgon fruit matures in July and August and bears fruit in September. Gorgon fruit has thorns all over its body, making it difficult to harvest. It can usually only be harvested 1 to 2 times, and the harvesting time is mid-to-late September.

The fruit of Gorgon fruit is spherical, with a diameter of 5-8mm, and some are broken into pieces. The intact one has a reddish brown or dark purple endocarp on the surface, with irregular vein-like patterns visible, a hard texture, and a white, powdery cross section. There is no special smell and it tastes bland. When purchasing water chestnut fruits, it is best to choose those that are plump, white in cross-section, powdery and without any broken pieces.

The fruit of Gorgon fruit contains starch, which can be eaten, used to make wine and side dishes; the fruit of Gorgon fruit can also be used as medicine, with astringent, nourishing and strengthening effects. Gorgon fruit is often used for stewing meat, making soup or as medicine. It can strengthen the spleen and stop diarrhea, nourish yin and tonify the kidney, astringe the semen, clear away heat and dampness. It is a rare nourishing product.

The effects of Gorgon Fruit:

1. Gorgon fruit can cure asthma: 100 grams of Gorgon fruit, 20 grams of walnut kernels, and 20 red dates. Crush the water chestnuts and walnut kernels, soak and pit the red dates, put them into a casserole, add 500 ml of water and cook for 20 minutes to make porridge. Eating it every morning and evening has a therapeutic effect on asthma.

2. Gorgon fruit is used to treat enuresis in children: 30 grams of Gorgon fruit powder, 15 grams of crushed walnut kernels, and 5 to 7 pitted red dates. First add cold boiled water to the water chestnut powder to make a paste, then add boiling water and stir. Then add walnut kernels and red dates, cook into porridge, and add sugar. Children can take it at any time.

3. Gorgon fruit has the effect of curing indigestion: 500 grams of Gorgon fruit, 500 grams of yam, 500 grams of glutinous rice flour, and 500 grams of white sugar. Dry the water chestnuts and yam together, grind them into fine powder, mix them evenly with glutinous rice flour and sugar, and set aside. Take an appropriate amount of the mixed fine powder, add cold water to make it into a thin paste, then heat and cook it to make the Gorgon fruit and yam paste.