Core Viewpoint - Yangmei is a seasonal fruit in summer with rich juice, sweet and sour taste, and high nutritional value, dating back to the Three Kingdoms period in China [1] Group 1: Nutritional Value - There are many varieties of Yangmei in China, particularly abundant in Zhejiang Yuyao [2] - Yangmei is rich in citric acid, vitamins, dietary fiber, and minerals, with calcium, phosphorus, and iron content exceeding that of other fruits by more than ten times [2] - Each 100 grams of Yangmei contains 0.8 grams of protein, 9 milligrams of vitamin C, 14 milligrams of calcium, 149 milligrams of potassium, 1 milligram of iron, and 10 milligrams of magnesium [2] Group 2: Health Benefits - Yangmei is not only a delicious fruit but also has health benefits, including thirst-quenching, digestion aid, kidney support, and heat relief [3] - Historical texts document Yangmei's medicinal properties, including its ability to stop thirst, harmonize internal organs, and clear the stomach [3] - Modern medicine recognizes Yangmei's fruit acids for their appetite-stimulating and fat conversion-inhibiting properties, making it beneficial for weight loss [3] - Flavonoids and anthocyanins in Yangmei have antioxidant effects and help regulate blood lipids, lower cholesterol, and blood sugar, making it a preferred fruit for individuals with high blood pressure, high cholesterol, and diabetes [3] Group 3: Misconceptions - There is a misconception that consuming Yangmei with seafood can produce arsenic, leading to poisoning [4] - This claim is debunked, as the amount of seafood required to reach toxic levels of arsenic in conjunction with vitamin C is impractically high [5] - The argument against this misconception highlights that if true, it would imply that all fruits and juices containing vitamin C would be unsafe to consume with seafood [5]