The effect of small bitter food on common lettuce and bitter herbs
The temperature in the small full-five season is obviously higher and the rainfall is increasing. After the rain, the temperature will drop sharply. Therefore, you should pay attention to adding clothes and not catch cold when caught in the cold. Small full is the prone period of wet skin disease, so the diet should be mainly refreshing and light vegetarian, eat foods with Qingli hot and humid effects, such as red beans, mung beans, melon, cucumber, lily, cress, black fungus, Carrots, tomatoes, etc. In addition, in a small full-fledged summer, a must-eat dish is bitter herbs, commonly known as bitter herbs, I do not know if you eaten it?
Spring breeze, long bitter herbs, wasteland field is a granary. Bitter herbs are one of the earliest edible wild vegetables in China. The bitter herbs all over the country are medically known as Patrinia, and Ningxia people call it "a bitter dish," and Shaanxi people call it "a bitter dish," and Li Shizhen called it "tiancai." In 1958, Mr. Nie Fengqiao, a famous Chinese foodie, discovered the bitter vegetable of Huanghua in Ningxia. The name is “Sweet bitter vegetableâ€. Its leaves are large, the stalks are brittle, and bitter and sweet. Compared to common blue flowers, there are many advantages.
"Compendium of Materia Medica": (bitter herbs) Jiufu, peace of mind, lightweight, old age. In medicine, bitter herbs are used to treat fever, and the ancients used it to sober up. Ningxia people like to cook the bitter herbs, cold panning salad, transferred to salt, vinegar, hot oil or garlic, cool spicy, taro, rice, make people appetite greatly increased. Yellow rice soup is also used to marinate bitter vegetables into yellow, and it tastes sour and sweet and crisp and refreshing. Some people also used hard boiled water and squeezed bitter to make soup, stuffing, stir-fry, and noodles.
It is a bitter vegetable, bitter with astringent, astringent with sweet, fresh and refreshing, cool and tender, rich in nutrients, contains a variety of vitamins, minerals, choline, sugars, riboflavin and mannitol needed by the body, with heat , cooling blood and detoxification function. "Compendium of Materia Medica": (bitter herbs) Jiufu, peace of mind, lightweight, old age. In medicine, bitter herbs are used to treat fever, and the ancients used it to sober up. Ningxia people like to cook the bitter herbs, cold panning salad, transferred to salt, vinegar, hot oil or garlic, cool spicy, taro, rice, make people appetite greatly increased. Yellow rice soup is also used to marinate bitter vegetables into yellow, and it tastes sour and sweet and crisp and refreshing. Some people also used hard boiled water and squeezed bitter to make soup, stuffing, stir-fry, and noodles.
The main ingredient of bitter herbs
Every 100 grams of young bitter seedlings contains 2.8 grams of protein, 0.6 grams of fat, 5.4 grams of crude fiber, 4.6 grams of sugar, 540 micrograms of carotene, 10.09 milligrams of vitamin B, 20.10 milligrams of vitamin B, and 0.6 milligrams of vitamin PP. C19 mg, Vitamin E 2.93 mg, Potassium 180 mg, Calcium 66 mg, Iron 9.4 mg, Zinc 0.86 mg, Phosphorus 41 mg, also contains 17 amino acids, among which arginine, histidine and glutamate are the highest. Accounted for 43% of total amino acids. In addition, it contains dandelion from alcohol, mannitol, wax alcohol, choline, tartaric acid and other ingredients. Bitter herbs have the effects of detoxification, cooling blood, and stopping phlegm, and they can treat diseases such as dysentery, jaundice, blood shower, and hemorrhoids.
The role of bitter herbs
(1) Prevention and treatment of anemia and heatstroke
The bitter herbs are rich in carotene, vitamin C, potassium salts, calcium salts, etc., and have a good effect on preventing and treating anemia, maintaining normal physiological activities of the human body, promoting growth and development, and eliminating summer heat and health care.
(2) Detoxification, bactericidal anti-inflammatory
The bitter herbs contain dandelion sterols, choline and other ingredients, have strong bactericidal effect on drug-resistant strains of Staphylococcus aureus, hemolytic streptococcus, pneumococci, meningococcus, diphtheria bacillus, Pseudomonas aeruginosa, dysentery bacilli There is also a certain role in the killing, so it has a certain effect on jaundice hepatitis, pharyngitis, bacterial dysentery, cold fever and chronic bronchitis, tonsillitis and so on.
Recommended eating: boiling water after hot, cold, soup, fried food or steamed noodles can be, such as cold bitter herbs, bitter herbs liver soup, fried bitter vegetables, steamed bitter herbs.
Taboo crowd: The average person, obesity, diabetes, jaundice hepatitis, flu, dry stool embolism patients are edible, spleen and stomach Deficiency fasting.
Special reminder: Before eating, be sure to use boiling water to boil hot, this can remove oxalic acid, is conducive to the absorption of calcium.
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