The role and nutritional value of jellyfish

The role and nutritional value of jellyfish, this ingredient is very common in our lives, some herbs are not suitable for all people to eat, therapeutic food is the healthiest and safest way, the body cold people should try to eat as little as possible, clear the role and nutritional value of jellyfish, in order to live a better life.

The role of jellyfish and nutritional value 1

Effective role

1, clear lungs and intestines

Jellyfish has a heat detoxification, phlegm and softening, lowering blood pressure and swelling, etc., Xuanqi and eliminate blood stasis, eliminate phlegm and line of food without hurting the positive energy. It is effective in bronchitis, asthma, hypertension, gastric ulcers and other conditions. In addition, jellyfish has the functions of promoting epithelial formation, dilating blood vessels, lowering blood pressure, eliminating phlegm and dispersing qi, moistening the intestines and eliminating stagnation, as well as clearing the intestines and stomach to safeguard the health of the body. Engaged in hairdressing, textile, food processing and other staff with more contact with the dust often eat jellyfish, you can go to the dust, clear the stomach, to protect the health of the body.

2, Iodine

Jellyfish contains a variety of nutrients that the human body needs, especially containing people's diets in the lack of iodine, iodine is the human body to maintain the normal function of the thyroid gland essential elements.

3, increase immunity

Jellyfish is a rich variety of nutrients, containing a variety of nutrients, including protein, fat, sugar, calcium, phosphorus, iron, vitamins B1 and B2, niacin, iodine, choline and so on. It can increase the body's immunity and has a good effect on resistance to disease.

Nutritional value

Jellyfish is edible, crisp and extremely nutritious. Jellyfish per 1000 grams of water 650 grams, 123 grams of protein, 1 gram of fat, 40 grams of carbohydrates, 187 grams of ash, 1820 milligrams of calcium, phosphorus trace, 95 milligrams of iron, 0.1 milligrams of thiamine, 0.4 milligrams of riboflavin, 2 milligrams of nicotinic acid, vitamin B101 milligrams of vitamin B200.4 milligrams of nicotinic acid, 2 milligrams of nicotinic acid. Each kilogram of dried jellyfish contains 13200 micrograms of iodine.

1, jellyfish contains substances similar to acetylcholine, which can dilate blood vessels and reduce blood pressure.

2, jellyfish contains a variety of nutrients needed by the human body, especially containing iodine, which is lacking in people's diet, is an important nutritious food.

3, the mannan polysaccharide gelatin contained in the prevention and treatment of atherosclerosis has a certain effect; it can also prevent the occurrence of tumors, inhibit the growth of cancer cells; at the same time, it has a very good therapeutic effect on bronchitis, asthma, gastric ulcers, rheumatic arthritis and so on.

How to make jellyfish

Information:

Materials:

300 grams of jellyfish, two tablespoons of vinegar, moderate amount of oil, a small amount of chicken broth, 50 grams of carrots,

250 grams of white carrots, one teaspoon of salt, one tablespoon of sugar, one tablespoon of soy sauce, one table spoon, one table spoon, one table spoon, one table spoon, one tablespoon, one tablespoon, one tablespoon. tablespoon, 1 tablespoon light soy sauce, 1 teaspoon sesame oil,

one sprig of coriander, 10 grams of garlic, one chili pepper.

Steps:

1, jellyfish bought marinated, soaked in water in advance, during the water a few times, until the jellyfish has no salty taste. White radish, carrots and other ingredients ready.

2, radish shredded, I use the shredder, add half a tablespoon of salt and mix well placed for half an hour, dehydrated and squeezed dry standby.

3, jellyfish cut into strips; carrots shaved with a shredder into thin threads; millet chili cut into dices; cilantro, garlic minced.

4, the shredded jellyfish into the hot water is not yet open, turn off the fire, boil for a few seconds, quickly fish out.

5, put the jellyfish head into cold or ice water to cool. Fish out and squeeze out the water.

6, carrots are also blanched in water (water with a little salt, oil), fished out and drained.

7, the jellyfish head, white radish, carrot julienne into a plate laying, chopped cilantro, garlic, millet chili diced lay on the surface. Add one tablespoon of soy sauce, two tablespoons of vinegar, one tablespoon of sugar, 8, one teaspoon of sesame sesame oil, half a teaspoon of salt, a little chicken broth to make a sauce, add to the plate.

9, the pot of oil until smoking, poured on the cilantro garlic flavor.

10, mix well, eat!

Tips

1, jellyfish blanch time is short, quickly picked up, otherwise the jellyfish will shrink very small! This step can also be omitted, but may be residual marinade flavor. After blanching in cold water, can make jellyfish more crisp.

2, here is the choice of jellyfish head, the production method is also applicable to jellyfish skin.

3, the flavor of the sauce according to their own adjustments, heavy taste can add some chili oil, pepper oil, pepper.