Thứ Tư, 22 tháng 8, 2018

Facts about Red Nest


You might know that Red Nest have numerous benefits. But you might not be aware of these facts about Red Nest.

Storage & Consumption

1. Red Nest is best kept in dry and airtight food container. It should be stored in room or cool temperature. Good quality dried Red Nest can last for over ten years if stored properly.
2. Averagely, people can consume 3-5 gram of dried Red Nest daily. Different amount should be carefully taken consideration due to different purpose of the consumption.
3. Red Nest is best consumed on empty stomach and before meal or bedtime to help body absorb the whole nutrients.
4. Red Nest contain 0.6% fibre, 60% protein, 0.75% fats, 8% moisture, 23% carbohydrate, and 0.6% ash. These contents include protein, amino acid, minerals, and antioxidant which are required and good for the body.
Facts about Red Nest
Facts about Red Nest


Quality Of Red Nest

5. Red Nest might be different in color, which some are red. Contrary to popular belief, red Red Nest is not coming from the blood of the swiftlets or different swiftlets that consume different kinds of water or food. Red Nest red color is caused by oxidation or minerals absorbed from the environment hence might be harmful for human.
However, it is not advised to consume too heavily colored Red Nest. Moreover, some irresponsible Red Nest trader even dyed the Red Nest red to sell with higher prices.
6. The genuine Red Nest can be seen from the appearance, which consists of two main types of filaments (outer layer is longer and bigger, whereas the inner is finer and shorter). During cooking or boiling, the fine scent of near albumin smell will occur. After cooking, a good Red Nest inner filaments become water-soluble. This is important to distinguish a genuine Red Nest from the fake one, because more unethical companies would increase the weight of Red Nest by adding additives such as jelly, animal skin, or white fungus.
Therefore, it is very important to buy and consume only pure and genuine Red Nest.

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