Efficacy and function of taro stalk
Kai Wei Jian Shi
Taro stalks in life are rarely fried directly, but are mostly used to make pickles and sauerkraut. This taro stalk has a certain sour taste. Stir-fried with pepper and pepper to enhance flavor. Therefore, it has a good appetizing and healthy eating effect, which is very suitable for eating in summer and also suitable for people with poor appetite.
bring down the blood pressure
Taro stalk has high potassium ion content and low sodium ion content, which is typical of high potassium and low sodium. It is very suitable for patients with hypertension and helps to lower blood pressure.
Note: It is necessary for patients with hypertension to stir-fry taro stalks because sodium ions in pickled products will increase obviously.
purge
Taro stalks, like the roots of other green vegetables, contain a lot of dietary fiber, which can absorb water and swell in the gastrointestinal tract, increase the wetness of food residues, stimulate gastrointestinal peristalsis and accelerate the excretion of feces, which is very effective in preventing and treating constipation.
Enhance immunity
Protein content in taro stalk is very high, especially mucin content is the highest. Most of these substances will be decomposed into amino acids, and a few will be directly absorbed. They still have their biological activities and are very effective in enhancing immunity.
Protecting liver and improving eyesight
The content of carotene and carotenoid in taro stalk is very high, which mainly acts on the liver and retina of human body, and has a certain effect on relieving liver aging and enhancing vision, especially enhancing the dark adaptation ability of eyes.
Nutritional value of taro stalk
High dietary fiber
Like other green vegetables, taro stalks are rich in dietary fiber, which will absorb water and swell in the gastrointestinal tract after eating, increase the moisture content of food residues, promote intestinal peristalsis, accelerate fecal excretion, and have a good effect on preventing constipation.
High mucus protein
The content of mucin in taro stem is much higher than that in taro. This mucin also has certain activity in human body, which can lubricate esophagus and organs. It is also the main raw material for synthesizing mucin in vivo, which can enhance immunity and promote genital mucus secretion.
High potassium and low sodium
The content of potassium ion in taro stalk is very high, but the content of sodium ion is relatively low, which is very effective in regulating the balance of potassium and sodium in the body, especially suitable for patients with hypertension and hyperlipidemia, and can help lower blood pressure. Because potassium ion is also one of the transmitters between neurons, it also plays a certain role in treating neurasthenia.
It contains more acidic substances.
Taro stalks are mostly fried in hot and sour, and pickled products have good appetizing and health food functions, especially suitable for eating in summer when appetite is poor. Hot and sour taro pods are very delicious in porridge.
renieratene
The content of carotene and carotenoid in taro stalk is very high, which mainly acts on the liver and retina of human body, and has a certain effect on relieving liver aging and enhancing vision, especially enhancing the dark adaptation ability of eyes.
Edible method of taro stalk
Stewed Chinese sauerkraut with taro stalk
Ingredients: taro stalk, cooking oil, salt, monosodium glutamate, pepper, pepper, garlic, sauerkraut.
Exercise:
1. Peel taro stalks, cut them short and wash them.
2. Heat the wok, pour in taro stalks to drain the water, add cooking oil, salt, monosodium glutamate, raw pepper (granules), millet spicy (sliced), raw garlic cloves (sliced or mashed) and sauerkraut and stir-fry until the fragrance is overflowing.
3. Then make a big bowl or bowl, cover it in a cold water pot and simmer until soft and rotten.
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