水果也可加热吃（信息服务台）

Core Insights - The article discusses the nutritional transformation of fruits when heated, highlighting both the loss of certain vitamins and the enhancement of other beneficial compounds. Group 1: Nutritional Changes - Heating fruits leads to a loss of vitamin C, but minerals like potassium and magnesium remain stable [1] - Dietary fibers such as pectin become more absorbable after heating, while flavonoids are better released [1] Group 2: Suitable Fruits for Heating - Pears are beneficial when heated due to their dietary fiber and natural sugars, which help alleviate dryness [2] - Hawthorn and red dates increase their nutritional value when heated, enhancing enzyme activity and absorption of iron [2] - Citrus fruits exhibit improved properties when lightly heated, aiding in vascular elasticity [2] - Steamed apples protect the gastrointestinal mucosa, making them suitable for vulnerable populations [2] Group 3: Heating Methods and Pairings - Gentle heating methods are recommended to avoid nutrient loss from repeated heating [3] - Creative pairings can enhance the benefits of heated fruits, such as apples with cinnamon for antioxidant effects and pears with tremella for hydration [3]