What is the same origin of medicine and food?

According to the pharmacopoeia

This product is commonly used in Tibetan medicine. Phyllanthus emblica L. The dried ripe fruit. Harvest from winter to the next spring when the fruit is ripe, remove impurities, and dry.
【 Properties 】 This product is spherical or oblate spherical, with a diameter of 1.2 ~ 2cm. The surface is brown or dark green, with light yellow granulate, wrinkled and not obvious 6 edges, about 1mm long. The outer peel is 1 ~ 4mm thick, hard and brittle. Endocarp yellowish-white, hard core, surface slightly with 6 edges, the upper part of the back suture with several veins, after drying can be divided into 6 petals, seed 6, nearly triangular, brown. Slight gas, sour taste, back to sweet.
[Sex and taste] Sweet, sour, astringent, cool. Return to lung, stomach channel.
[Functions and Indications] Clearing heat and cooling blood, soothing food and strengthening stomach, producing fluid and relieving cough. For blood stasis, indigestion, bloating, cough, sore throat, dry mouth.
[Usage and application] 3 ~ 9g, more into the pill powder.
【 Storage 】 Store in a cool and dry place.
Nutrients in the fruit of tangerine
The fruit contains 12 kinds of vitamins, 16 kinds of trace elements, 18 kinds of amino acids, organic acids, proteins and sugars.
Among them, the vitamin C content is very high and relatively stable, the average content is 100 times that of citrus, 160 times that of apple, 5 times that of kiwi, and can withstand higher temperatures and longer periods of drying, in addition, it also contains rich tannins, the content of immature fruit is 30% ~ 35%, the bark is 22% ~ 31%, and the young leaves are 23% ~ 48%. Taste slightly sweet, sour, astringent, cold.
Current situation of processing and utilization of tangerine seed
4.1 Fruit Juice drinks The fresh fruit juice drinks processed with Tangana are mostly tangana liquid drinks and solid drinks, which maintain the original flavor and nutritional value of Tangana, especially the content of VC and VPP. Sweet and delicious, special flavor, with cooling summer-relieving effect. The high tannin content of tangan fruit can lead to precipitation if the juice is placed for a long time. If the juice is not processed properly, it will cause a large amount of VC loss, which is the main reason for the failure of industrial production of tangan fruit.
4.2 Candied fruit Candied fruit is one of the main products of candied fruit, candied fruit basically maintains the color, flavor and taste of candied fruit, contains more VC and other nutrients, and better maintains the medicinal function of candied fruit.
The fruit wine made from the fruit wine is clear and transparent, light green and slightly yellow, sweet and sour and refreshing, mellow and rich, with a special flavor and health care effect.
4.4 The fruit powder basically maintains more than 70% of the vitamin C of the fruit powder, and is easy to store and transport, and can also be added to various kinds of pastries, with the fruit powder of the fruit powder as the main material, formulated into a nutritional powder or therapeutic powder, suitable for long-term consumption of the elderly, with clearing blood heat, lowering blood pressure, preventing liver and gallbladder diseases and “long-term wear light, prolong life” fitness effects.