Cucumber and Artemisia arborescens can be eaten together, and there is no problem of food incompatibility.

1. Nutritional value and efficacy of cucumber

1. Edible value

Cucumber is sweet, cool, bitter, non-toxic, and enters the spleen, Stomach and large intestine; has the effects of removing heat, diuresis, clearing away heat and detoxifying; mainly treats polydipsia, sore throat, burning eyes, and fire burns. It also has weight loss effects.

2. Food taboos:

(1) Combination of cucumbers and peanuts can easily cause diarrhea.

(2) If cucumber is paired with peppers and celery, vitamin C will be destroyed.

(3) Cucumbers contain a vitamin C-degrading enzyme, and in daily life, cucumbers are eaten raw more often. At this time, the vitamin C-degrading enzyme contained in them maintains a certain activity. If you eat foods rich in vitamin C, such as peppers, the vitamin C-decomposing enzyme in cucumber will destroy the vitamin C in other foods. Although it is not harmful to the human body, it will reduce the body's absorption of vitamin C.

3. Food effects:

Cucumber is rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients . In addition, cucumbers can also beautify: cucumbers calm dehumidification, can converge and eliminate skin wrinkles, especially for people with darker skin.

4. Related recipes:

Preserved egg and cucumber soup, cucumber scrambled eggs, spicy cucumber, cucumber cold yuba, garlic cucumber slices, cucumber fried shrimps, Nanmei cucumber juice, cucumber cream, Seaweed and cucumber soup, cucumber and dandelion porridge.

5. Nutritional value

Nutritional ingredients: nutrient content (per 100 grams)

Water 95.23 grams, calories 15 kcal, protein 0.65 grams, fat 0.11g, carbohydrate 3.63g, fiber 0.5g, sugar 1.67g, calcium 16mg, iron 0.28mg, magnesium 13mg, phosphorus 24mg, potassium 147mg, sodium 2mg, zinc 0.2mg, vitamin C 2.8mg, vitamin B10.027 mg, riboflavin 0.033 mg, niacin 0.098 mg, folic acid 7 μg, vitamin A 5 μg, vitamin E 0.03 mg, vitamin D (D2+D3) 0 μg, vitamin K 16.4 μg, saturated fatty acid 0.037 g, Monounsaturated fatty acid 0.005g, polyunsaturated fatty acid 0.032g, cholesterol 0mg, caffeine 0mg.

2. The nutritional value and efficacy of Artemisia truncatula

1. The nutritional value of Artemisia truncatula

Artemisia truncatula contains a variety of nutrients, especially a large amount of carotene and vitamin C. , which is beneficial to enhancing the body's immune function, improving the body's quality, preventing and treating diseases, and moisturizing the skin.

2. The efficacy and role of Artemisia truncatula

It has a neutral nature and a sweet and pungent taste; it enters the spleen, stomach and liver meridians. It strengthens the body and replenishes deficiency, clears the heart and detoxifies, promotes gallbladder and reduces jaundice. It is mainly used to treat diseases such as liver and gallbladder dampness-heat, spleen deficiency and stagnation of appetite, abdominal distention and fullness.

(1). Strengthen the spleen and appetite, and help people eat. Artemisia arborescens has a spicy and weird smell, which can stimulate people's appetite, enhance gastrointestinal motility, and help food digestion.

(2), diuresis and heat-clearing, choleretic and anti-jaundice. Based on the therapeutic effect of Artemisia truncatula, folk medicine is often used to prevent and treat acute infectious hepatitis. It has good effects and no adverse reactions. The pharmacological mechanism remains to be studied.