The efficacy of kelp

Sometimes the flowers, fruits and vegetables that people often eat in their daily lives can not only fill their stomachs, but also relieve other diseases in the human body and have auxiliary medicinal effects. Kale is a herb that is often used for stir-frying or making soup. It can also be eaten cold. It is crisp and refreshing, and many people like to eat it. Chinese kale has many benefits. It not only speeds up gastrointestinal motility, but also lowers cholesterol and prevents heart disease.

Chinese kale, also known as white flower kale, green leaf cabbage, kale (Guangdong), kale, and covered cabbage, is an annual herb of the Cruciferae family and Brassica genus. It has a long history of cultivation and is one of China's specialty vegetables. The greens of Chinese kale are tender, crisp, sweet and delicious. The edible parts are the plump stalks and young leaves. Every 100 grams of fresh Chinese kale greens contains 92-93 grams of water, 51.3-68.8 milligrams of vitamin C, and a considerable amount of minerals. It is a relatively nutritious vegetable among cabbage vegetables and can be stir-fried, eaten in soup, or as a side dish. Kale contains cellulose, sugars, etc. It tastes sweet and is spicy in nature. It has the effects of promoting diuresis and resolving phlegm, detoxifying and dispelling wind, eliminating evil heat, relieving fatigue, clearing the heart and improving eyesight. However, eating kale for a long time will have the side effect of depleting one's vital energy and inhibiting the secretion of sex hormones.

1. Edible

The flower moss and young leaves of kale are tender and crisp, light and refreshing, refreshing but not hard, crisp but not tough. They are best eaten by stir-frying, such as stir-fried kale with beef and stir-fried kidney. The characteristic of Cantonese fried kale is to add a small amount of soy sauce and sugar for seasoning, and a small amount of cooking wine before taking it out of the pan. In addition, it can be blanched in boiling water and used as a cold dish.

Recipes: Stir-fried kale with beef, braised kale with two fresh ingredients, blanched kale, stir-fried kale with meat, stir-fried kale with corn shoots, stir-fried kale with mushrooms and cashews, kale with bacon, etc.

Suitable for the crowd: General people can eat it. It is especially suitable for patients with loss of appetite, constipation and high cholesterol.

Nutritional components: Chinese kale contains organic alkali, which gives it a certain bitter taste. It can stimulate people's taste nerves, increase appetite, speed up gastrointestinal motility and aid digestion.

Every 100 grams of fresh kale stalks contains about 91% water, 0.74-1.00 grams of reducing sugar, 1.60-2.08 grams of protein, 1.20 grams of cellulose, 0.96-2.0 milligrams of β-carotene, 80.7-101 milligrams of vitamin C, 295-390 milligrams of potassium, 43.7 milligrams of sodium, 199 milligrams of calcium, 32.7 milligrams of magnesium, 54.6 milligrams of phosphorus, 0.05 milligrams of copper, 1.31 milligrams of iron, 0.297 milligrams of zinc, 1.01 milligrams of strontium, 0.318 milligrams of manganese, and 0.928 micrograms of selenium.

2. Medicinal Use

Another unique bitter ingredient in kale is quinine, which can suppress the over-excited body temperature center and play a role in relieving heat and fever. It also contains a lot of dietary fiber, which can prevent constipation. It has the effects of lowering cholesterol, softening blood vessels, and preventing heart disease. It has the effects of diuresis and phlegm, detoxification and wind dispelling, heat relief and fever, fatigue relief, clearing the heart and improving eyesight. It can moisten the intestines and dispel heat, reduce internal heat, and stop bleeding gums. It also has an auxiliary therapeutic effect on gastrointestinal heat, staying up late and insomnia, rising internal heat, swollen and bleeding gums, etc.