2. Olive vegetables are pickled products to eat, because the pickled food contains a lot of salt, so patients with hypertension and arteriosclerosis should pay attention to eating less pickled food to control the intake of salt. In addition, people with excessive internal heat, patients with fever cough, hemorrhoids, sores, bloody stool and eye diseases should not eat olive vegetables. Olive vegetables are pickled foods and contain a lot of salt, so people with cardiovascular diseases must not eat them, as well as people with warm constitution.
3, olive vegetables are too salty, don't eat too much at one time. So, can pregnant women eat olive vegetables? We know that pregnant women can't eat salty food, so Xiao Bian advises pregnant women to eat as little pickled food as possible, such as olive vegetables and bacon. If pregnant women eat more foods with high salt content, it will lead to mental retardation of the baby, and it will also cause hypertension and arteriosclerosis, which will aggravate the symptoms of edema during pregnancy. Olive vegetables should not be eaten too much at one time to avoid hypertension or arteriosclerosis, and pregnant mothers should also eat less olive vegetables.
Olive vegetables can't be eaten with anything 1, radish
Radish contains a variety of trace elements that can induce human body to produce interferon, which can enhance the body's immunity and inhibit the growth of anti-cancer cells, which is of great significance for cancer prevention and anti-cancer. However, radish and olive vegetables are not suitable for eating together, and both of them have their own nutritional values. However, when eaten together, it is easy to destroy vitamin C and weaken each other's beneficial effects on human body.
2. Beef
Olives should not be eaten with beef, because it will cause abdominal distension and upset the stomach, but there will be no poisoning.
3. Other pickled foods
Olive vegetables, like other pickled foods, contain nitrite and should not be eaten at the same time to avoid excessive intake of nitrite.
Efficacy and Function of Olive Vegetable Olive vegetable has high nutritional value, rich in precious nutrients of olive oil, vitamins and calcium and iodine necessary for human body, and also contains many trace elements such as iron, zinc and magnesium.
Nutritionists believe that olives are both vegetables and fruits with high nutritional value. Olive contains 67% water, 23% oil, 5% protein and 1% calcium, iron, phosphorus and other minerals, as well as vitamins A, D, K and E.
1, help digestion
Olive vegetable can make the digestive system function better and can help treat gastric ulcer.
2. Protect the cardiovascular system
Preventing diseases such as arteriosclerosis, angina pectoris and hypertension can protect the heart and improve immunity.
3. Skin care
Olive vegetable can eliminate facial wrinkles, maintain skin and protect hair, and effectively solve the problem of chapped hands and feet, because it contains many trace elements and vitamins, which can achieve a good physical fitness effect.
4. Reduce cholesterol
Olive vegetables contain a lot of vitamin E, which can protect blood vessels and lower cholesterol.
5, maintenance of liver diseases
Some substances contained in olive vegetables can eliminate body toxins and resist viruses, and have positive health care effects on liver diseases.
The practice of olive vegetables, food method one
Production ingredients: mustard (commonly known as pickles), olives, cooking oil, soy sauce, salt.
Production process:
1, clean the olives, soak them in clear water and rinse them, and filter off the sour water.
2. Select salted pickles, chop them with a knife, put olives and mustard leaves into an iron pot, add peanut oil and proper amount of salt, cook them with slow fire until they are almost cooked, add chopped red pepper, garlic, a little sesame seeds, peanut kernels and other auxiliary materials, mix them evenly, and cook for another five minutes.
Pay attention to the preparation method: firstly, choose green and rich fresh olives to remove their bitterness, then repeatedly stir-fry them with fragrant peanut oil and salt to make them taste fragrant and fragrant, keep their precious olive oil ingredients, add selected mustard leaves, control different heat, slowly stir them together, and gradually infiltrate olive juice and sesame oil into them to make them dark and shiny. After simmering with slow fire and adding spices, the smooth and refreshing olive dish is made.
Method 2
Ingredients: olive, peanut oil and plum.
Production process:
1, wash the green olives first.
2. Boil olives in boiling water for 30 minutes, cool them, remove the core and cut them into pieces for later use.
3. Remove the head of the plum vegetable, wash it, and then separate the stems and leaves of the plum vegetable and cut it into small pieces of about 2 cm. Because the leaves are ripe easily, they are cooked separately.
4. Boil the olive and plum stalks in the pressure cooker, add water without adding materials, and turn off the heat after pressing15-20 minutes. After cooling, pour out the water for later use.
5, the plum leaves are also cooked in the pressure cooker, and the water has not been added. Turn off the fire after 8 minutes. After cooling, pour out the water for later use.
6. Heat the pot and put peanut oil. When the oil is hot, put down the olive and plum stalks, add salt, soy sauce and white sugar and cook with slow fire. After cooking for about 40 minutes, put down the plum leaves.
7. After adding the plum leaves, continue to cook slowly, and stir fry from time to time to avoid sticking to the pot. Cook for about 40 minutes, add a little chicken essence, and finally turn off the fire after the fire keeps stirring.
8. After cooling, put it in a sealed can.
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