What are the differences between red ginseng and ginseng?

Ginseng is a precious medicinal material with extremely high nutritional value. Red ginseng is obtained through artificial processing. Originally, raw ginseng was processed into red ginseng in order to preserve it for a long time and extend the effectiveness of the medicinal material. However, with the development of various processing technologies, red ginseng and white ginseng have gradually become different, and the nutritional value of red ginseng has been maximized. So what is the difference between red ginseng and ginseng? The editor will show you about it below.

1. Processing and manufacturing: White ginseng is made by directly drying water ginseng (raw ginseng). Red ginseng is made by steaming water ginseng (75% water content) or white ginseng (12% water content) under certain process conditions.

2. Physical properties: Compared with white ginseng, red ginseng has denser and firmer content and better storage properties. The shelf life of red ginseng is generally 10 years, while that of white ginseng is about 2 years.

3. Ingredients: Red ginseng and white ginseng have common ingredients. During the steaming process, red ginseng will undergo a chemical reaction due to heat treatment, causing changes in its composition. It will generate new ingredients that are not found in fresh ginseng and white ginseng, namely, physiologically active substances G-Rh2, Panaxytriol, maltol, etc. that are unique to red ginseng. G-Rh2 and Panaxytriol can inhibit the growth of cancer cells, and maltol has an antioxidant effect.

4. Efficacy: Red ginseng is superior to white ginseng in terms of pharmacological activities, including antioxidant activity related to inhibiting aging, improving blood circulation, increasing the anti-cancer activity of anticancer agents, and affecting animal growth and development.

5. Clinical application of traditional Chinese medicine: Since ancient times, ginseng has been used to replenish qi, nourish yin, benefit blood, and promote the production of body fluids; it has the effects of strengthening the heart, strengthening the stomach, and calming the nerves. There is no strict difference between red ginseng and white ginseng in these effects, but red ginseng is generally believed to be stronger than white ginseng in terms of tonifying deficiency.

Ginseng's effects:

1. Suitable for consumption:

Red ginseng is warm in nature and has the power to invigorate yang. It is especially suitable for people with weak qi and yang, such as those who often feel dizzy, breathless, the elderly, weak after illness, or women who have lost too much blood or after surgery. Suitable for consumption in autumn and winter.

2. Avoid taking:

It is not suitable for people with Yin deficiency (hot palms, cold sweats), hyperactivity of fire, and uncontrolled hypertension. Heart disease patients should consult a doctor before taking it. It is more suitable to take American ginseng in summer to treat yin deficiency and hyperactivity of fire, replenish qi and nourish yin.

The above is the difference between red ginseng and white ginseng introduced by the editor. Now you have some understanding of their respective nutritional values. However, you should know that red ginseng is not suitable for everyone. If you want to eat red ginseng, you must pay attention to whether it is suitable for you. It is best to consult a doctor before eating it.