Horseshoe powder is the powder ground from horseshoes.
Horseshoes, also called water chestnuts, are rich in vitamins B and C, vegetable protein, phosphorus, and have the effect of clearing heat and removing dampness and detoxification. It is the bulb of the water chestnut of the sedge root plant. It mainly grows in southern China.
Horseshoes contain a large amount of starch, plus oligosaccharides and monosaccharides, accounting for more than 86% of the dry weight. Starch 18.8%, protein 2.3%, fat 0.2%, ash 1.6%. A variety of vitamins A, B1, B2, C, and the minerals calcium, phosphorus and iron. In addition to this, it also contains a heat-resistant antimicrobial ingredient water chestnut Ying, which has an inhibitory effect on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and so on. p>Water chestnut (scientific name: Eleocharis dulcis? (Burm. f.) Trin.), also known as horseshoe, water chestnut, Wu yao, Bodhi chestnut, etc., belongs to the monocotyledonous Salixaceae, is a perennial persistent rooted herb.
This production in China, widely spread in the world, all over the country are cultivated, to tropical and subtropical areas for more. Water chestnut skin color purple and black, white flesh, sweet and juicy taste, crisp and delicious, both as a fruit to eat raw, but also as a vegetable to eat.
The bulb is rich in starch, for raw food, cooked food or extract starch, sweet taste; also for medicinal use, appetizer detoxification, elimination of food, stomach and intestines.
Main value
Water chestnut can not only promote human metabolism, but also has a certain antibacterial effect. The phosphorus content in water chestnut is the highest among all stem vegetables. Phosphorus can promote human development, and at the same time can promote the metabolism of three major substances in the body, namely sugar, fat and protein, and regulate the acid-base balance.
Scientists have also discovered an antibacterial ingredient, water chestnut Ying, in their research on water chestnuts. It has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Together with its rich nutrients and unique taste, it is indeed a rare food.
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