Nutritional components of loofah
Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C. At the same time, it also contains saponins contained in ginseng. Luffa is a common vegetable in summer and autumn, which is delicious, smooth, nutritious and has medicinal value.
What are the benefits of eating loofah?
After the loofah is peeled, it can be cold-mixed, fried, cooked, made into soup or juice for dietotherapy. Eating loofah can clear away heat and cool blood, beautify and protect skin, strengthen heart, activate meridians, relieve summer heat, relieve polydipsia, dispel wind and resolve phlegm, promote blood circulation and enhance immunity.
Stir-fried loofah: light and delicious, clearing away heat and promoting diuresis.
Burning towel gourd with mushrooms: benefiting qi and blood, dredging meridians.
Tomato and loofah soup: clearing away heat and toxic substances, and eliminating vexation.
Raw towel gourd honey juice: clearing away heat, relieving cough and resolving phlegm.