Many people love to eat. Because as a seasoning is very fragrant. The three kinds of vegetables, leeks, garlic and shallots seem to be inconspicuous, but they have extremely high nutritional value. Eating too often can prevent diseases and fight cancer cells.

What is the nutritional value of leek?

韭菜

Leeks are also a very nutritious food. In addition to containing protein and fats and carbohydrates, it is worth recommending to everyone for its vitamins and minerals. For example, two leeks, the food composition table records are vitamin A: 235 micrograms, carotene: 1410 milligrams, potassium: 247 milligrams.

Amaranth: What does the high value of vitamins and carotene mean? This is good for people who use computers for a long time to improve their eyesight and ease their eyestrain. Moreover, it is good for strengthening immunity, preventing tumors, and resisting oxidation and anti-aging. Foods high in potassium are suitable for people with high blood pressure. Chinese medicine says that leek can also benefit liver and stomach: leek contains volatile essential oils and sulfides and other special components, emitting a unique spicy scent, helps to regulate liver qi, increase appetite, enhance digestive function leek scrambled eggs, leek Pancakes, leek dumplings are very good.

Purchase

Leeks on the market generally have two kinds of broad leaves and narrow leaves. The leaves of narrow-leaved leek have long, dark colors, high fiber content, and strong aromas. Broad-leaved leek leaves are thick, light in color, relatively soft, and slightly light in taste. When buying, choose the narrow-leaved leek according to personal preference. Do not buy the leek that has withered, yellowed, and insect eyes.

Eat

1. Lettuce can be fried, mixed, do ingredients, make stuffing and so on.

2. Spring Festival is good for the liver. The quality of leeks in the early spring was the best, followed by late autumn and the worst in summer, with the saying that “spring food is fragrant and summer food is odor”.

3. Overnight cooked leeks should not be eaten again.

4. Leek and shrimp side dishes can provide high-quality protein, while the crude fiber in leeks can promote gastrointestinal motility and maintain smooth stool.

Second, the nutritional value of garlic

Spring is the season with the most bodily functions. The creatinine of garlic is the main part involved in muscle activity. The garlic thiamine produced by garlic allicin and vitamin B1 can eliminate fatigue and enhance physical strength.

The health effects of garlic also include promoting metabolism, lowering cholesterol and triglyceride levels, and lowering blood pressure and blood sugar, which has a certain effect on hypertension, hyperlipidemia, arteriosclerosis, and diabetes.

Many people are reluctant to eat garlic and are afraid to breathe smoke. The expert's recommended method is to chew tea after eating garlic, especially for tea and Tieguanyin. In addition, the warm milk is held in the mouth for a while, and then slowly ingested, it can also effectively remove the odor.

In fact, to eat garlic should pay attention to not tone, is a taboo for food: people with weak constitution, you can eat garlic one or two petals, or easy to get angry. In addition, garlic is best eaten in the morning and at noon, because garlic eats more easily in the evening to stimulate the nose, pharynx and gastric mucosa.

Shallots are essential in the daily kitchen. They can not only be used as seasoning products, but also can prevent and cure diseases. It can be described as good medicine for good vegetables. It is mostly used for frying and frying; the southern region is prolific onion, which is commonly used as a seasoning, also known as chives, and is generally used raw or mixed with cold dishes.

Third, onion health value

1. Antipyretic, paralyzed:

Onion volatile oil and other active ingredients, with the stimulation of the body sweat glands, to achieve the role of sweating heat; Scallion oil stimulate the upper respiratory tract, so that sticky cockroaches easy to spit out.

2. Promote digestion and absorption:

Onions also stimulate the body's digestive fluid secretion, can stimulate the spleen and appetite.

3. Antibacterial, anti-virus:

The allicin contained in the onion has obvious functions of resisting bacteria and viruses, and has a stronger inhibitory effect on Shigella and dermatophytes in particular.

4. Anti-cancer and anti-cancer:

Chives contain pectin, can significantly reduce the occurrence of colon cancer, have anti-cancer effect, onion garlic can also inhibit the growth of cancer cells.

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