The nutritional value of three-steamed and three-cooled jujube is to provide vitamins, energy and other substances for the human body. Three-steaming and three-cooling is a way of cooking jujubes, which can make jujubes easier to digest, and the taste is also more soft and sweet, and to a certain extent, it can also promote the absorption of its nutrients by the human body. Fresh jujube is rich in vitamins, carbohydrates, energy, etc. Generally, every 100 grams of jujube (wet weight) contains 20.5 grams of carbohydrates and about 85 kilocalories of energy. Vitamins mainly consist of vitamin C, the content of which is 243mg/100g, but it will lose part of it after steaming. It is recommended to consume jujube in moderation on a daily basis, and can also be eaten with other foods to achieve balanced nutrition. It is not recommended to consume too much at one time, especially for diabetic patients, to control the intake.