In life, fennel has a size: fennel is commonly known as anise, is a kind of seasoning, belongs to the genus anise of the family of Schisandra, stewed meat is often used to it; fennel is umbelliferae fennel Aniseedaceae, it's leaves are fine and very soft, the stem and leaf is a vegetable, taste crisp and tender freshness, distinctive flavor, in the northern part of the popularity of the ripe and dry seeds can be used as a seasoning and medicine.
What is the nutritional value of fennel? What diseases can be cured by those who eat fennel regularly?
The fennel in the title should refer to cumin, which is also known as Xiaohuaixiang, fennel seeds, Gu Xiang, Hun Xiang, Xiaofeng and Xiao Xiang. When fennel is used as a vegetable, it is suitable for pairing with meat and fat, and it is often used to make buns or dumplings with pork to relieve grease after being made into a filling, and its unique aroma is memorable, although some people don't like the aromatic flavor.
Fennel is green and rich in vitamins, minerals, dietary fiber and carotenoids, and has a rich nutritional value. However, fennel sodium content is relatively high, according to our food composition table, fennel sodium content of 186.3 mg/100 grams, while the same as the vegetables of the winter melon sodium content of only 1.8 mg/1O0 grams. Therefore, when cooking with fennel, remember to put less salt, especially with high blood pressure or kidney disease patients to pay more attention.
Fennel in addition to do vegetables, dry mature seeds are also a kind of seasoning, the Tang Dynasty medicine man Sun Simiao said ? Cooking stinky meat, under a little (fennel) that is no odor, stinky sauce into the (fennel) end is also fragrant, so the eye back to the incense.? As the fennel is a plant, so with the addition of the grass character radicals, that is to say, to become? Fennel The first is the fennel, which is a plant that is used to make the fennel.
Cumin is native to the Mediterranean region, and later introduced to China. Fennel has a long history of use as a natural flavoring spice throughout the world. In China, Southeast Asia and European countries, cumin is mainly used to flavor meat and fish products, while in India and neighboring countries it is mainly used to make curry powder.
Cumin, in addition to being used as a vegetable and seasoning, is also a commonly used traditional Chinese medicine. The medicinal use of fennel has been recorded in the "Collected Notes on the Classic of Materia Medica" written by Tao Hongjing, a famous doctor in the Liang Dynasty. Traditional medicine believes that fennel is warm, pungent and sweet, has the effect of regulating qi and stomach, dispersing cold and pain relief, used to treat cold hernia abdominal pain, testicular drop, dysmenorrhea, abdominal cold pain, epigastric distension and pain, less food, vomiting and diarrhea, and testicular sheath effusion and other conditions.
When cumin is used in Chinese medicine, different concoctions have different medicinal properties: raw cumin has a strong pungent dispersing effect, and is long for warming the stomach and relieving pain; the pungent dispersing effect of the salt system is a little slower, and leads to the downward movement of the medicine, which is good at warming the kidneys to get rid of the cold, and treating hernia and relieving pain; the vinegar system can slow down the medicinal properties of the medicine and lead the medicine into the liver, and enhance the pain-relieving effect, and the wine system is good for activating the blood and activating the blood circulation, and the ginger system is good for warming the spleen and warming the stomach. The 2005 edition of the Chinese People's ** and National Pharmacopoeia ** contains only the net system and salt fried cumin concoction method.
Modern research has confirmed that cumin contains volatile oil, sterols and glycosides, amino acids, triterpenes, tannins, flavonoids, alkaloids, saponins, coumarins, volatile alkaloids, anthraquinones and other components. Volatile oil is the main active ingredient of cumin, and 40 compounds have been isolated from the volatile oil of cumin. Modern pharmacological research has proved that cumin has anti-inflammatory, antibacterial, promote gastrointestinal peristalsis, hepatoprotective, diuretic, anticancer, anti-mutagenic and sex hormone-like effects. However, most of these pharmacological effects are animal experiments, whether the same effective in humans is still to be explored in further research.
Therefore, fennel to do vegetables, seasonings, unique flavor, can increase the aroma and flavor. Do medicine, need to ask the Chinese medicine practitioner to identify and treat, they do not just abuse.