Product Description Ginseng is native to tropical America and distributed in West Africa, tropical South America and Southeast Asia. It mainly grows in the wild in the south of China, under the eaves of village houses and on the roofs. The population is generally neat and easy to cultivate and domesticate. Currently it is produced and planted in Guangzhou. Nutritional value Ginseng cuisine is rich in protein, fat, calcium, vitamins and other nutrients. Every 65438 000g edible part contains 65438 0.56g of protein, 0.65438 0.8g of fat, 0.06g of total acid, 0.66g of crude fiber, 6.2g of dry matter, 0.44g of reducing sugar and 0.8g of vitamin C65438.

Edible method

Ginseng tender stems and leaves are crisp and delicious, and can be fried and made into soup. The fleshy root can be cold-mixed, and should be used with stewed meat and medicated diet.

Nutrition and health care function

It has the effects of clearing away heat and toxic materials, and has certain curative effects on asthenia due to qi deficiency, diarrhea due to spleen deficiency, cough due to lung dryness, neurasthenia, etc. Sales channels can be sold in local wholesale markets or through the Internet, such as Alibaba, Yunnan Wild Vegetable Network, HC Network, Agricultural Network and free websites. market prospect

Ginseng vegetable is a kind of health-care wild vegetable with dual functions of medicine and food. Because it contains ginsenoside, it is the cheapest raw material to replace ginseng. Moreover, the price of ginseng vegetables is not high, so the market is in short supply and the gap is large, and the demand is increasing every year. It should be said that the market prospect of ginseng cuisine is very good.