The tender buds of Toona sinensis are green-brown in color, slightly light in fragrance and less in oil.
There are obvious differences between "Toona sinensis" and "Toona sinensis" in stem, branch and leaf.
The nutritional value of red Toona sinensis is higher than that of green Toona sinensis. Shi Jun, Ph.D. in Botany, Chinese Academy of Sciences and a member of the Scientific Squirrel Society, told the Beijing News that there was no obvious difference in nutrition between different colors of Toona sinensis. Due to the different growth time, there may be some subtle differences in flavor substances, soluble amino acids and sugar, but this only affects the taste. People generally eat a small amount of Toona sinensis, and there is no difference in the quality of nutrients.
Although Toona sinensis is widely loved, it contains a lot of nitrite, which may lead to poisoning if eaten improperly. Yun Orfila, a senior member of the American Food Technology Association and a popular science worker, said that Toona sinensis has a unique flavor and high nutritional value. But the content of nitrite in Toona sinensis is much higher than that in ordinary vegetables. When eating, you can use the solubility of nitrite in water and blanch it with hot water, which can not only remove nitrite, but also increase the fragrance of Toona sinensis.