Rich in nutrients

Potatoes have high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes are: starch 9 to 20%, protein 1.5 to 2.3%, fat 0.1~1.1%, crude fiber 0.6~0.8%. Nutrients contained in 100g potatoes: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4mg~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, niacin 0.4 ~1.1mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour. It can provide a large amount of heat energy to the human body and can be called a "perfect food." People can sustain life and health on just potatoes and whole milk. Because potatoes have very comprehensive nutrients and a reasonable nutritional structure, but the amounts of protein, calcium and vitamin A are slightly lower; which can be supplemented by whole milk. Potato tubers have a lot of water, less fat, and very low calories per unit volume. They contain 10 times as much vitamin C as apples, 4 times as much B vitamins as apples, and several times to dozens of times as many minerals as apples. , Potatoes are blood pressure lowering foods. Too much or too little of a certain nutrient in the diet can cause disease. In the same way, adjusting the diet can "eat" the corresponding disease. Potatoes contain a large amount of carbohydrates, as well as protein, minerals (phosphorus, calcium, etc.), vitamins, etc. It can be used as a staple food, as a vegetable, or as an auxiliary food such as French fries, potato chips, etc. It can also be used to make starch, vermicelli, etc., and can also be brewed into wine or used as livestock feed. Potatoes contain some toxic alkaloids, mainly solanine and chaetomycin, but generally after being cooked at high temperatures of 170°C, the toxic substances will decompose. Wild potatoes are highly toxic, and solanine poisoning can cause headaches, diarrhea, convulsions, coma, and even death. However, the toxicity of generally cultivated potatoes is very low, and potato poisoning incidents rarely occur. Cultivated potatoes generally contain less than 0.2 mg/g of alkaloids, and generally more than 200 mg will cause poisoning, which is equivalent to eating 1.4 kilograms of raw potatoes at one time. If potatoes are exposed to light during storage, they will turn green and toxic substances will increase. If the eyes of sprouted potatoes turn purple, toxic substances will accumulate, which may easily lead to poisoning. Please be careful when eating. The new dietary guidelines recommend that each person should eat potatoes about 5 times a week, with an intake of 50g-100g each time. Potatoes (potatoes) contain up to 300 milligrams of potassium per 100 grams, which is the most potassium-containing of more than 20 commonly eaten vegetables and fruits. A Japanese study found that eating 5 to 6 potatoes a week can reduce the risk of stroke by 40%. You won't gain weight even if you eat with your belly open. Being overweight is caused by excessive energy intake. How to eat fat? One of Professor Zhao’s methods is to eat more low-energy foods. Protein, fat, and sugar (starch) can be oxidized in cells to produce energy for life activities. Among them, fat produces 9 kilocalories per gram; sugar and protein both produce 4 kilocalories per gram. Therefore, the "New Dietary Guidelines" list cereals and potatoes with lower energy production as staple foods, while limiting the intake of fats with higher heat production. However, in order to lose weight, many people think that potatoes contain more starch (sugar) and regard them as fattening foods, so they stay away from them. Professor Zhao said this was a misunderstanding. Among them, the water content of potatoes and potatoes is as high as more than 70%, and the real starch content is only about 20%. Moreover, potatoes contain only 0.1% natural fat. This is unmatched by other foods that can be used as staple food. Potatoes are a good way to lose weight. Potatoes have low production capacity, so how can they still make people feel full? Professor Zhao Faji said that this is because potato foods are rich in soft dietary fiber. Dietary fiber is the tough wall layer of plant cells. After being eaten into the human body, it is not absorbed and does not provide calories. However, because it plays an indispensable role in metabolism, it follows sugars, proteins, fats, water, minerals and vitamins. Later, it was classified as a "Category 7 nutrient". Why does it make you feel full? Because cellulose has a small specific gravity and large volume, it fills the stomach cavity after eating and takes a long time to digest, prolonging the time for gastric emptying, thus creating a feeling of fullness.

Tomato

It is sweet, sour, cool and slightly cold. It can clear away heat and quench thirst, nourish yin, cool blood, and returns to the liver, stomach and lung meridians. It has the effects of producing fluid and quenching thirst, strengthening the stomach and digestion, clearing heat and detoxifying, cooling blood and calming the liver, enriching blood and nourishing blood and increasing appetite; it can cure thirst and loss of appetite. Reference contains sugars (glucose, fructose), protein, fat, malic acid, citric acid, carotene, vitamins B1, B2, C, niacin, calcium, phosphorus, zinc, iron, boron, manganese, copper, iodine, adenoids Purine, trigonelline, choline, tomatine and other ingredients. It can reduce blood pressure and capillary permeability, and has certain anti-inflammatory and diuretic effects. Usage: Used for fever, polydipsia, stomach heat, thirst, and dry tongue; liver yin deficiency, dizziness, dry eyes, or night blindness; yin deficiency, blood heat, epistaxis, and gum bleeding. It can also be used for hypertension. Usage Eat raw or decoction. Attached recipe: Tomatoes with white sugar: 100g tomatoes, blanch them in boiling water, tear off the skin, mash, add appropriate amount of sugar, mix well and take. This prescription is good at benefiting the stomach and promoting fluid production, clearing away heat and relieving troubles. It is used for fever or stomach heat that damages yin, polydipsia, and dry mouth.

Nutritional content of eggs

Eggs are one of the best sources of nutrition for humans. Eggs contain a large amount of vitamins, minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3 % vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, 4% vitamin B6. These nutrients are essential for the human body, and they play extremely important roles, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes. (1) Protein: Eggs are rich in high-quality protein. Each 100 grams of eggs contains 13 grams of protein. The protein contained in two eggs is roughly equivalent to 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. (2) Fat: Every 100 grams of eggs contains 6 grams of fat, mostly concentrated in the yolk, mostly unsaturated fatty acids. The fat is milky and easy to be absorbed by the body. (3) Amino acids: Eggs are particularly rich in methionine, but cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two. (4) Other micronutrients: Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and phosphorus. In particular, the iron in egg yolks reaches mg/00g; eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, eating milk and eggs together can provide complementary nutrition. Eggs are also rich in vitamins A and B.

Edit this paragraph about the value and health-care functions of eggs

In recent years, domestic and foreign nutritionists and medical scientists have made new comments on the nutritional value and health-care functions of eggs. To sum up, there are mainly five aspects. Brain Strengthening and Intelligence The lecithin, triglycerides, cholesterol and vitellin in egg yolk have a great effect on the nervous system and physical development. When lecithin is digested by the body, it releases choline, which can improve memory in all age groups. Protect the liver. The protein in eggs has a repairing effect on liver tissue damage. The lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein and enhance the body's metabolic and immune functions. Preventing and Treating Atherosclerosis American nutritionists and medical workers use eggs to prevent and treat atherosclerosis, and have achieved unexpected and amazing results. They extract lecithin from eggs, walnuts, and pig liver, and give 4-6 tablespoons to cardiovascular patients every day. . After 3 months, the patient's serum cholesterol dropped significantly and satisfactory results were achieved. Prevent Cancer Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects. According to an analysis of human cancer mortality worldwide, cancer mortality was found to be inversely proportional to selenium intake. Anti-aging Eggs contain almost all the nutrients needed by the human body. One of the life-extending experiences of many long-lived elderly people is to eat an egg every day. Many health-preserving medicinal diets spread among Chinese people are also inseparable from eggs. For example, Polygonum multiflorum boiled eggs, eggs boiled pig brains, egg porridge, etc. For example, after eggs are processed into salted eggs, the calcium content will increase significantly, from 55 mg per 100 grams to 520 mg, which is about 10 times that of fresh eggs. It is especially suitable for people who want to supplement calcium. Moreover, eggs are especially suitable for middle-aged and elderly people, and people with high blood pressure and hyperlipidemia can also take a large amount.