Rutabaga is pungent and warm in nature. It can relieve the lungs and eliminate phlegm, warm the body and stimulate the appetite, benefit the nine orifices, and improve the eyes and ears.
Alias ??
The roots are made from mustard greens, pimple heads, etc.
Characteristics
Brassicaceae is a biennial herbaceous plant with fleshy roots in the genus Brassica of the Brassicaceae family. Kohlrabi evolved from mustard.
Rutabaga is divided into conical root, cylindrical root, purse-shaped root, oblate root and other types according to its shape. The most common type is conical root.
Launch time and purchase
Rutabaga is mostly planted in summer and autumn, and its market time is mostly in late autumn and early winter.
When purchasing kohlrabi, it is better to choose large ones with green upper part and white lower part, smooth surface and no wounds.
Nutritional composition and consumption methods
Rutabaga contains protein, dietary fiber, carbohydrates, carotene, ascorbic acid, calcium, iron and other nutrients.
Rutabaga is mainly processed and pickled. The finished product is crisp and refreshing, with a salty flavor. It can be eaten as an appetizer and has a unique flavor.
The kohlrabi can also be fried, that is, cut the kohlrabi into thin strips, stir-fry over high heat, simmer for about 30 minutes, add an appropriate amount of vinegar, and then eat.
Kohlrabi has a strong spicy flavor and can stimulate appetite. In addition, kohlrabi can also be made into soup.
Health benefits
(1) Appetizer and digestion: Kohlrabi contains capsaicin, which has the effect of enhancing appetite and appetizing and digesting.
(2) Enhance physical fitness: Kohlrabi contains more vitamins and has the effects of refreshing the brain and refreshing the mind, relieving the lungs and eliminating phlegm, warming the middle and invigorating the qi. It can treat excessive cold drinks, cough and phlegm stagnation, and chest and diaphragm fullness. Boredom and other symptoms.
Therapeutic Recipes
(1) Dizziness, blurred vision, and deafness: 100 grams of kohlrabi, sliced ??into slices, cook porridge with 50 grams of japonica rice, and take it every morning.
(2) Acute mastitis, fever, and aversion to cold: 200 grams of kohlrabi roots and leaves, mash and add refined salt for external application, change as soon as fever occurs, 2-3 times a day.
(3) Ni Niu: Juice 100 ml of kohlrabi, twice a day.
(4) Hemoptysis: 1-2 kohlrabi, chopped and mashed to extract juice, drink once a day in the morning and evening.
(5) Swelling of gums: Fry an appropriate amount of kohlrabi leaves, grind into powder, and apply to the affected area several times a day.
(6) Stomach cold and vomiting: 250 grams of fresh kohlrabi, 10 grams of ginger, slice and decoct, add appropriate amount of brown sugar, take 2 times a day.
(7) Lung abscess: Mix the marinade of pickled kohlrabi with water and take 10 spoons a day, divided into 2-3 times.
(8) Constipation and yellow and red urine: Grind the seeds of kohlrabi into powder, take 10 grams each time, and take it with warm boiled water.
(9) If you don’t want to eat after being ill: cut 1 salty kohlrabi into shreds, put it in the pot with an appropriate amount of japonica rice and cook the porridge. After cooking, add an appropriate amount of lard (or peanut oil) for seasoning and eat.
(10) Sore throat and hoarse voice: 200 grams of kohlrabi, washed and sliced, lightly boiled in boiling water, held in the mouth, or chewed slowly.