In winter, when the temperature is low, some people will eat the fruit after heating, while others feel that the nutrition of the fruit will be lost after heating. Wang Xin, a public dietitian in the city, suggested that the nutrition loss of fruit after heating is not much, and fruits are nutritious when eaten raw and cooked, so you can choose the eating method according to your personal preference. Many people are worried about the loss of nutrients from fruits after heating. In fact, the loss is mainly due to vitamins, especially heat-resistant vitamin C and vitamin B1, but the loss rate is not high. Protein, carbohydrates, minerals, dietary fiber, antioxidants and other nutrients are almost unaffected by heating. After the fruit is heated, the soluble sugar content will increase, the texture will become soft, the fiber will be softened, and the protease will be destroyed, which is more suitable for people with weak digestive function. Generally speaking, fruits with high sugar content and vitamin content are suitable for heating, such as apples, pears, bananas, peaches, pineapples, durian, jackfruit, figs, kumquats, sugar cane, etc. Heat fruits by steaming, boiling, baking and microwave heating. For example, you can use pears, apples, oranges, hawthorn, etc. to boil water with rock sugar to drink, you can cook fruit porridge, you can steam pears, apples, oranges to eat, and you can also use fruit to cook, the most common are the plucked apples, the plucked bananas, etc. (Outlook New Era)