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Why are red dates stir-fried until black before steeping them in water for consumption?

Aug 06, 2025 Source: Cainiu Health
Dr. Yang Ziqi
Introduction
Under normal circumstances, the reasons for stir-frying jujubes until blackened and then steeping them in water include enhancing the release of nutritional components, moderating medicinal properties, strengthening efficacy, increasing antioxidant content, and improving taste and flavor. The core concept of steeping stir-fried jujubes in water lies in optimizing nutrient absorption, moderating medicinal effects, and enhancing specific benefits through processing; however, care should be taken to avoid excessive charring during stir-frying.

Generally speaking, the reasons for drinking water infused with blackened jujubes (red dates) after stir-frying include enhancing the extraction of nutritional components, moderating medicinal properties, strengthening efficacy, increasing antioxidant content, and improving taste and flavor. A detailed analysis is as follows:

1. Enhancing the Extraction of Nutritional Components

After jujubes are stir-fried until blackened, their peel and pulp structures are damaged, making water-soluble components such as polysaccharides and amino acids more easily released into water. Compared to consuming raw jujubes directly soaked in water, this method allows the body to absorb these nutrients more efficiently, thereby improving utilization.

2. Moderating Medicinal Properties

Raw jujubes have a relatively cool nature and contain high levels of dietary fiber. Consuming them in large quantities directly may cause bloating or diarrhea. After stir-frying until blackened, their properties become milder, reducing irritation to the stomach and spleen. This makes them especially suitable for individuals with weak digestion or those prone to abdominal bloating, helping to reduce discomfort.

3. Strengthening Efficacy

From the perspective of traditional Chinese medicine (TCM) theory, stir-fried blackened jujubes have a stronger effect in strengthening the spleen and stopping diarrhea. The stir-frying process enhances their warming and circulation-promoting properties, making them more effective than raw jujubes in managing conditions such as poor appetite and indigestion caused by cold deficiency of the spleen and stomach.

4. Increasing Antioxidant Content

During the stir-frying process that turns jujubes black, the Maillard reaction occurs, generating more antioxidant components such as melanoidins. These substances help remove free radicals from the body, delay cellular aging, and demonstrate higher antioxidant activity compared to raw jujubes.

5. Improving Taste and Flavor

Water infused with raw jujubes tends to have a mild flavor. After stir-frying, the jujubes develop a roasted aroma, resulting in a richer and more palatable infusion that is easier to accept. Additionally, the sweetness becomes more pronounced after stir-frying, allowing for a better taste without the need for added sugar, making it suitable for daily consumption.

The core benefit of drinking water infused with stir-fried blackened jujubes lies in optimizing nutrient absorption, moderating medicinal properties, and enhancing specific therapeutic effects through processing. However, it is important to avoid excessive charring during stir-frying. For daily consumption, individuals should choose according to their own constitution. If there are specific health concerns, it is recommended to adjust consumption based on individual conditions and consult a TCM practitioner or nutritionist if necessary.

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