After heating fruits, is it that the nutrition is discounted, or is it more protective for the digestive system and has a more unique taste? In fact, fruit heating is a clever transformation of ingredients. Vitamin C is indeed quite sensitive to heat and may be partially lost during the heating process, but minerals such as potassium and magnesium in fruits are very strong and will not be lost due to heating. Meanwhile, dietary fibers such as pectin are more easily absorbed and utilized by the human body after heating; Flavonoids and other antioxidant substances can be more fully released through moderate heating. So, which fruits are particularly suitable for heating and consumption? Pears are rich in dietary fiber and natural sugar alcohols, which can better moisturize when heated. The traditional "snow pear stewed with rock sugar" is to use this principle to effectively relieve cough and throat dryness caused by dry autumn and winter. Hawthorn and red dates also add nutritional value after heating. The activity of digestive enzymes in hawthorn is enhanced after appropriate heating; The iron element and cyclic adenosine monophosphate in red dates are more easily absorbed and utilized by the human body after heating. Citrus fruits can also show their unique charm when heated. Mild heating can better dissolve flavonoids such as hesperidin, which helps to enhance vascular elasticity. In steamed apples, pectin can gently protect the gastrointestinal mucosa. For the elderly, children, and those with weaker digestive function, it is particularly considerate. When heating fruits, a gentle heating method should be used as much as possible to avoid repeated heating. Eating heated fruits can also be cleverly paired. Apples paired with cinnamon can enhance antioxidant effects; Pear and Tremella fuciformis are cooked together, and their moisturizing effects complement each other; Hawthorn combined with tangerine peel can better promote digestion and absorption. (Xinhua News Agency) (Author Gong Di, a researcher at the School of Public Health, Lanzhou University, and compiled by People's Daily reporter Zeng Yichen)