The burdock is not yet a compatible food.

Burdock, which resembles a yam, was introduced to Japan from China about a thousand years ago and has become a favorite among Japanese people, gradually becoming a common ingredient in Japanese cuisine, and is known as "Oriental ginseng". In the eyes of Japanese housewives, burdock is easy and versatile, not only can remove the fishy flavor of seafood and meat, but also burdock roots, stems, and leaves can be used to processed into a gourmet food, do small dishes, into the hot pot, into the tempura, all can not be.

Fresh burdock root is crisp and flexible, and can be shredded and stir-fried, sliced and stewed, or diced and cooked in porridge.

Extended information:

Burdock contains chrysanthemum, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals required by the human body, which is more than carotene content. The carotene content is 150 times higher than that of carrots, and the content of protein and calcium is the first of the rhizome class. Burdock root contains inulin and volatile oil, burdock acid, a variety of polyphenolic substances and aldehydes, and rich in fiber and amino acids.

Burdock root contains a variety of essential amino acids, and the content is high, especially with special pharmacological effects of amino acid content is high, such as brain-boosting aspartic acid accounted for 25%-28% of the total amino acids, arginine accounted for 18%-20%, and contains Ca, Mg, Fe, Mn, Zn, and other essential macronutrients and trace elements.

Burdock stems and leaves contain volatile oil, tannin, mucilage, caffeic acid, chlorogenic acid, isochlorogenic acid. Burdock fruit contains burdock glycosides, fatty oil, sterols, thiamine, burdock phenol and other chemical components, of which 25% -30% of the fatty oil, iodine value of 138.83, can be used as industrial oil.

People's Daily Online - Issue 317: burdock as "Oriental ginseng" real or exaggerated

Baidu Encyclopedia - Burdock