Hearing this name, is not it will feel a very inexplicable sense of budding, he is gray? Otherwise, why call gray gray cabbage? In fact, no, he has a lot of nutrition, but also one of the earliest discovery of wild vegetables that can also be eaten, the following is a detailed introduction.

What is gray ash beet

gray ash beet, also known as wild ash beet, gray polygonum, he is quinoa plants, annual growth of herbaceous plants. He is one of the first wild vegetables found to be edible, the following is a detailed description of ashwagandha.

How to eat ashwagandha

Cold ashwagandha

Adequate amount of oil, salt, red pepper, garlic, spicy powder, vinegar, pepper oil and taste.

First ash greens picked tender to wash it clean, and then the pot of water boiling, put ash greens blanching, until he changed color can be fished out of the cool water, in the frying pan clean, pour the oil popping peppercorns, after the aroma out of the peppercorns, fished out of the pepper runny oil, and then the ash greens of the water control and drying sprinkled with salt and hot pepper powder. Give them into the flavor, on the chili, garlic, ginger, and finally pour the pepper oil and mix it.

Scallion oil ashwagandha

Ingredients: ashwagandha 200g, 2 tablespoons of oil, salt, green onion, garlic, soy sauce 1 tablespoon, carrots, pickles

First, the prepared ashwagandha soaked in water for about 15 minutes, so that he can get rid of the inside of the garbage out, and then washed it well, then to the pot of water, about half a pot, wait for him to boil, water bubbling when poured into the washed ash greens, let him blanch, blanch it out of the water control, and then blanched ash greens clutching dry water into a clean bowl, sprinkled with the right amount of salt, and then adjusted to a tablespoon of soy sauce, in the pot pour two tablespoons of vegetable oil, the oil is hot and then into the peppercorns pepper fragrance and fished out the pepper particles, and then turn off the heat, pour in the chopped scallions! Pour in the chopped scallions and pop them into the scallion oil. Pour the onion oil on the ash greens, sprinkle with chopped garlic and mix well, sprinkle with shredded carrots, shredded pickles, you can eat.

Sausage fried ash greens

Ingredients: a handful of ash greens, sausage two, ginger a piece of garlic ten, dried chili pepper, salt a teaspoon of white vinegar a teaspoon

First of all the sausage slices, ginger, garlic, minced and put on standby, the first in the pot of oil, and so the oil is hot, sautéed ginger, garlic, dried chili pepper, and so on the flavor out of it, not to let her fry, then put the sausage, the ginger, garlic, dried chili pepper, and so on the flavor out of it. Do not let her fry, put the sausage, sautéed to the sausage on both sides of the roll, in high heat into the ash greens and white vinegar, white vinegar can go to his flavor, fried to a little soft when adding salt, turn off the fire can be out of the pot.

Nutritional value of ashwagandha

Above we introduced the practice of ashwagandha, here I will introduce the nutritional value of ashwagandha, ashwagandha seedlings and tender stems and leaves can be eaten, mixed with cornmeal can be made into a nest head, health care, flavor, taste, tenderness, nutrient-rich.

Ashwagandha is sweet and flat, clearing heat, moisturizing, lowering blood pressure, pain, killing insects, stopping diarrhea. Seedlings and young stems and leaves are edible, flavorful, tender and nutritious. He also contains carotene, vitamin B, fat, protein, fat and a large number of nutrients that our body needs, and in 100 copies of nutrition, they account for most of the nutrients, so ashwagandha has great nutritional value.

The suitable population of ashwagandha

Ashwagandha he is the general population can eat, especially suitable for dysentery, diarrhea, wet sores, itchy rashes, poisonous insect bites patients. Because the nutrients in the ash greens and these symptoms of the virus just can destroy the virus, so it is especially suitable for these types of people to eat.

Can pregnant women eat ashwagandha

Mothers need a lot of nutrients to replenish their own nutrition when they are pregnant, and ashwagandha has so many nutrients, it is very suitable for pregnant women to eat, pregnant women to eat ashwagandha has a lot of benefits, every 100 grams of ashwagandha young stems and leaves contain protein, fat, carbohydrates, calcium, phosphorus, iron and other elements, he can also stabilize the physical condition of pregnant women. And it is rich in vitamin C and rich in folic acid, can enhance the immunity of pregnant women, promote the absorption of iron, protect the fetal nervous system. So the nutritional value of moms eating ashwagandha is great.

But pay attention to it, when you eat it, take salt water to soak it, dilute the pesticides inside, and ash greens are cool food, if the human body is very weak, it is best not to eat or eat less, lest it cause stomach pain.

ashwagandha toxic

Some people say that ashwagandha is toxic, that is true, in fact, the real ashwagandha is not toxic, but the mandarin seedlings and ashwagandha grow extremely similar, some people in the outing when they see the mandarin seedlings thought to be ashwagandha, ate them after the phenomenon of poisoning, which also led to ashwagandha toxic rumors, in fact, there is not, but then, the ashwagandha is non-toxic, but a kind of rich in pesticides. is non-toxic, but is a kind of photosensitive substances rich in wild vegetables, if people eat ash greens or skin contact with ash grey juice, if exposed to the sun will lead to solar dermatitis. Eating too much ashwagandha at one time or eating it for a week at a time, the eater will develop edema. So he's not poisonous, but he's still harmful.

ashwagandha eat more how

ashwagandha nutrition is a lot, but it, ashwagandha inside is containing purine-like substances photosensitive plants, that is, afraid of the meaning of the light, touch the sun will be allergic to phenomena such as eating more, if you eat a lot of sun in a long time, it will cause acute phototoxicity inflammation, but also skin redness and swelling, tingling, prickling, and so on, serious will also cause the whole body itch, the skin ulcers. Skin ulcers, it is best to eat ashwagandha at home, or go to a cool place, do not go to the sun, or the consequences are unimaginable. So, do not go to the sun after consuming ashwagandha, wait for a while and then go to the sun, otherwise the consequences are unimaginable.

ashwagandha eating taboos

Because ashwagandha is a light-sensitive plant containing porphyrin-like substances, eat too much or directly take, but also sun, will cause acute phototoxic inflammatory reaction, so ashwagandha should not be too much for a single serving, eat to avoid contact with the sun, and be sure to eat the kind of ashwagandha that does not have a purple back, and the other colors are either fake or not cooked, can not be eaten. Eat, and before eating ashwagandha blanch a little more secure, there is a security, the skin stained his branches and leaves should be cleaned off, because accounted for also went to the sun, the skin will be a big change, and do not overdose or continuous consumption of ashwagandha.

After reading this, do you still have any questions about ashwagandha, ashwagandha has a high nutritional value, but can not eat more, and his juice to the hands should be cleaned up in time, so pay attention.