Eating contraindications of purslane
Pregnant women are forbidden to take medicine.
Portulaca oleracea can induce abortion in pregnant women, because Portulaca oleracea is a cold medicine and has the function of protecting the fetus.
People with intestinal slippery diarrhea are prohibited when the stool is thin.
Stomach cold causes diarrhea. At this time, it is recommended not to eat purslane. Don't eat with turtle shell, it will contain each other, and many people pay special attention to this when eating Chinese medicine.
People with spleen and stomach deficiency and cold are prohibited.
People with weak constitution and weak spleen and stomach suggest eating less to avoid some bad situations.
Too much purslane will cause paralysis and nausea in hands and feet. In other words, if we use purslane too much, our hands and feet will not work.
Fresh-keeping method of fresh purslane
Fresh purslane needs to be put in the refrigerator with plastic wrap and does not need to be frozen.
After the fresh products are ready, it is good to vacuum them directly, and then vacuum them after the dry products are dehydrated.
Portulaca oleracea can be soaked in boiling water first and then dried. It doesn't need to be cooked very well, just a little water, which won't affect the efficacy. It's best to air dry, otherwise it will taste strange.
How to make dried purslane
Chop the horse's teeth, expose them to the sun for a few days until their stems are dry, boil them in water in winter, and mix them with Chinese cabbage and meat to make stuffing. It is best to bask on iron plate or concrete floor. These two substances absorb the most heat and dry quickly.
How does Portulaca oleracea sun-dried vegetables? Portulaca oleracea is not easy to dry. In fact, the secret is very simple, that is, killing purslane first and then drying purslane, which has a good dietotherapy and health care effect, but the eating cycle is relatively short. Portulaca oleracea can be preserved for a long time if it is dried in the sun. However, it is not easy to dry purslane. Someone tried pulling it out and drying it in the sun for two months. It is still green and full of vitality.
Nutritional value of purslane
Purslane is shabby and belongs to liver meridian and large intestine meridian. Has the effects of clearing away heat, promoting diuresis, detoxicating, relieving swelling, diminishing inflammation, quenching thirst, and inducing diuresis to treat stranguria. Portulaca oleracea contains high concentrations of norepinephrine and dihydroxyphenylethylamine (the precursor of norepinephrine), which can regulate the process of glucose metabolism in the body, promote insulin secretion in the pancreas, regulate glucose metabolism in the human body, and achieve the effect of lowering blood sugar.
Portulaca oleracea contains protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, copper, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and other nutrients, especially vitamins such as vitamin A, vitamin C and riboflavin and minerals such as calcium and iron. Its? The content of -3 fatty acids ranks first among green leafy vegetables. In addition, it also contains a lot of norepinephrine, potassium salt and rich citric acid, malic acid, amino acids and alkaloids.
Every100g of fresh purslane stems and leaves contains 2.3g of protein, 0.5g of fat, 3g of sugar, 0.7g of crude fiber, 85mg of calcium, 56mg of phosphorus, 0.5mg of iron giant/kloc-0, 23mg of carotene, 0.03mg of vitamin B/kloc-0, and 20.6663 mg of vitamin B.
Edible method of purslane
Portulaca oleracea can be eaten raw or cooked, and the soft stems can be cooked like spinach. But if you are not used to its strong taste, don't use too much. The leaves at the top of Portulaca oleracea stem are soft and can be cooked like watercress. They can be used to make soups or sauces, mayonnaise and stews. Portulaca oleracea cooked with shredded radish or mashed potatoes tastes good. It can also be cooked with onions or tomatoes, and its stems and leaves can be pickled with vinegar.