Guide: dishes, many people like to eat. Because it is very fragrant as a seasoning. Leeks, garlic and scallion are 3 kinds of dishes that seem insignificant, but they have very high nutritional value. They can often prevent diseases and fight cancer cells.
high nutritional value of leek, can resist senescence
1. What are the nutritional value of leek?
leek is also a highly nutritious food. In addition to protein and fat and carbohydrates, it is worth recommending its vitamins and minerals. For example, 2 two leeks, food ingredients inside the table is vitamin A:235 micrograms of carotene: 1410 mg potassium: 247 mg.
leek: what is the high value of vitamins and carotenoids? It is very suitable for the people who use computers for a long time to improve their eyesight and relieve eye fatigue, and the high carotene is good for strengthening immunity, preventing cancer, antioxidation and aging. Foods with high potassium content are suitable for people with high blood pressure. Chinese chives also can benefit the liver and stomach the stomach: the leek contains special ingredients such as volatile essential oil and sulfide, which emanates a unique smell of spice, helps to remove the liver qi, improves appetite, strengthens the fried egg of the digestive function leek, and the leek cake and leek dumplings are all very good.
purchase of
two kinds of leeks in the market. There are wide leaves and narrow leaves. The leaves of the narrow leaf leek are long and slender, the color is deep, the fiber is high, and the fragrance is strong. The leaves of broad leek are broad and thick, lighter, tender and slightly tasty. When buying, choose the broad leek leek according to your personal preference. Don't buy the leek, which has withered leaves, yellowed or insect eyes.
eat
1. leek can be fry, mix, make ingredients, make stuffing and so on.
2. for the Spring Festival is beneficial to the liver. The quality of leek is the best in early spring, the second in late autumn and the worst in summer.
3. is not suitable for cooked leek overnight.
4. leek and shrimp dishes, can provide high quality protein, and leek in crude fiber can promote gastrointestinal peristalsis, maintain defecate unobstructed.
two, garlic nutritive value
spring is the most vigorous season of body function. Garlic creatinine is a major part of muscle activity. Garlic alliin and vitamin B1 together produce garlic thiamine, which can eliminate fatigue and enhance physical strength.
the health effect of garlic also includes promoting metabolism, lowering the content of cholesterol and triglycerides, reducing blood pressure and lowering blood sugar, so it has some effect on hypertension, hyperlipidemia, arteriosclerosis, diabetes and so on.
many people do not want to eat garlic. They are afraid of breathing. Experts recommend a way to chew tea after eating garlic, especially the scented tea and Tieguanyin. In addition, the warm milk in the mouth for a while, then slowly swallow, it can also effectively remove odor.
in fact, eating garlic should pay more attention not to tone, but to eat taboo: people with weaker constitution can eat one or two garlic petals at one time, otherwise they will get angry easily. In addition, garlic is best eaten in the morning and noon because garlic is more likely to stimulate the nose, pharynx and gastric mucosa at night.
scallion is a must in the kitchen. It can not only serve as seasoning, but also prevent and cure epidemic diseases. It is often used for frying and frying. The south is prolific with scallion. It is a common seasoning, also known as chive, which is usually eaten raw or mixed with cold dishes.
three, the health value of scallion
1. antipyretic, dispelling phlegm:
the volatile oil of the onion and other effective components, with the stimulation of the body sweat gland, to achieve the effect of perspiration and heat dissipation; onion oil stimulates the upper respiratory tract, so that mucus sputum is easy to cough out.
2. promotes digestion and absorption:
onion also stimulates the secretion of the body's digestive juice, and it can strengthen the spleen and promote appetite.
3. antibacterial, antiviral:
allicin in scallion, has the effect of resisting bacteria and virus, especially on dysentery and skin fungi.
4. anticancer and anticancer:
shallot containing pectin, can obviously reduce the occurrence of colon cancer, have anti-cancer effect, alliin in onion can also inhibit the growth of cancer cells.
green onion is suitable for people:
edible for general population.
the therapeutic effect of scallion:
onion flavour and temperature; it has the effect of activating blood, detoxifying and perspiration,
scallion practice:
daily consumption of onion, beneficial to the body. Green onion can be eaten raw, but also cool as a small food, as a seasoning, more for meat, fishy, smell of mutton, and other flavors of dishes, Tang Gengzhong, no smell of dishes, soup soup also increased taste effect.
according to the main material, it can be chopped into green onion and scallion. It is not suitable to fry and fry for a long time.