Among these moist, smooth foods, the radish is the first choice. China’s folk people are known as the “October radish ginsengâ€.
Regardless of the northern and southern parts of the country, the custom of eating radish in the autumn is still enjoyable for a thousand years. Radish is known as reed or laiwu, rich in nutrition, sweet and crisp, contains Vitamin C, vitamin B2 and calcium, phosphorus, iron is also higher than apples, pears, so people often eat radish as a fruit in the fall. "Compendium of Materia Medica" records that raw radish can quench your thirst and eliminate flatulence. Cooked food can treat colds, indigestion, stomach acid bloating, chest tightness, shortness of breath, and cough. Mustard oil and volatile oil in radish can promote gastrointestinal motility and help digestion, so people often like to eat radish after eating oily wolfberry. If the meat is cooked with radish, the taste is delicious and the food is not greasy. It also helps digestion. Enzymes contained in radish can eliminate the carcinogenic effects of nitrosamines. The lignin in radish can effectively increase the ability of macrophages to phagocytose and kill cancer cells in vivo. Therefore, radish is also a food with strong anti-cancer effect.
Now introduce two kinds of radish as a supplement and medicinal meal practice:
Cold radish
White radish 250 grams, shred, add a little salt for half an hour, when there is liquid exudation, squeezed carrot juice, add salt, soy sauce, monosodium glutamate, sesame oil, mix well and serve. This product is cool and thirsty, in addition to dry Sheng Jin, Shun Qi Xiaoshi, cough and phlegm. For the elderly and high blood pressure, coronary heart disease, oral ulcers, glossitis, scurvy, bronchitis, cancer patients eat.
Sticky Rice Radish Porridge
250 grams of fresh radish, 100 grams of rice. Wash the radish, chop it, and dip it to the residue. Place the glutinous rice with the radish juice in the rice cooker or in the rice bowl, and stir-fry over the hot fire to make it porridge. This product eliminates phlegm, dissolves phlegm, and relieves cough. It is suitable for chronic bronchitis, emphysema, coughing, sputum accumulation, and fullness of food product, as well as diabetes embolism.
Many people do not like to eat radish, always intimidated by its spicy taste, but if you seriously understand the benefits of eating radish, I believe you will love to eat radish.
10:1 Artichoke extract is one kind of Artichoke Extract which is our Herbal Product. It is a yellow brown powder and was producted by extracting,concentrating and drying;from the flower of Honeysuckle.The omponents are mainly polysaccharide and so on.
Artichoke
The involucre bracts and recepulus of artichoke bud can be eaten as vegetable, and the root can be used as medicine, which can enhance liver function and have diuretic effect.
Artichoke buds are nutrient-rich. Every 100 grams edible part contains water 86.5%, protein 2.8 grams, fat 0.2 grams, carbohydrate 9.9 grams, sustenant A160 international unit, vitamin B10.06 mg, vitamin C0.08 mg, vitamin 11 mg, calcium 51 mg, phosphorus 69 mg, iron 1.1 mg. The leaves contain artichoke, which has been shown to treat chronic hepatitis and lower cholesterol. The stems and leaves can be cooked after softening, and the taste is fresh.
Artichoke, also known as chrysanthemum thistle, cabbage thistle, French lily and lotus lily, is a perennial herb in the composite family.Origin of the sea coast, is from the thistle (C.cardunculus L.) evolved.Most cultivated in Italy.It was introduced to Shanghai from France in the 19th century.
China mainly in Shanghai, Zhejiang, Hunan, Yunnan and other places have a small amount of cultivation.The consumption and import of Artichoke (the name of the food in supermarkets is Artichoke) are increasing in developed countries such as the United States and Western Europe. Canned products are in short supply in the international market. In order to meet the needs of the international market, Taiwan Province of China has a large area of cultivation, and the products can be exported to earn foreign exchange.Artichokes are fed on flower buds and can be cooked after the petioles are softened and cultivated.
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