Dried plums mainly contain 0. 15% amino acids, 0.34% total sugar and 0.25% total nitrogen. Every100g contains 250mg of calcium, 3 1 mg of phosphorus, 3. 1 mg of iron, 0.04mg of vitamin B, and also contains carotene and magnesium.

1. The amino acids produced by protein decomposition of dried prunes have unique fragrance and delicious taste, which can not only stimulate appetite, but also nourish.

2. The content of carotene and magnesium in dried plums is particularly prominent. Its sweet taste can stimulate appetite, relieve qi and relieve fatigue.

efficacy

Dried plum is a common traditional dish in Cixi, Yuyao and Shaoxing. There are dried mustard, dried rape, dried cabbage, dried winter vegetables and dried potherb. Most of them are made at home. Let the leaves dry and pile up yellow, then pickle them, and finally dry them and can them. It has the effects of relieving summer heat, promoting digestion, promoting fluid production, quenching thirst, stimulating appetite and cleaning internal organs, and is suitable for anorexia, abdominal distension and dyspepsia.

1. appetite

The dried plum sauce is brown, has a unique flavor of dried vegetables, tastes sweet, can stimulate appetite and relieve qi stagnation, is suitable for people with anorexia, and can be used for steaming, oil stewing and soup making.

Promote digestion

Pickled prunes have a unique taste, which can stimulate the secretion of gastric juice, improve the activity of digestive enzymes, promote gastric peristalsis and facilitate the digestion of food.

3. Benefiting blood and promoting fluid production

Dried plums are sweet and cool, with mellow fragrance. Eating them can relieve summer heat, clear away dirty, benefit blood and promote fluid production.

Make up for the lack of work

Among pickled vegetables, dried plum is rich in nutrients, especially carotene and magnesium, which can make up for fatigue and is suitable for people who are tired.