Efficacy: Mustard vegetables are rich in dietary fiber, which can promote colon peristalsis, shorten the residence time of feces in the colon, prevent constipation, and reduce the concentration of carcinogenic factors by diluting toxins, thus playing the role of detoxification and cancer prevention. Mustard contains a glucosinolate, which can produce volatile mustard oil after hydrolysis, which can promote digestion and absorption. Mustard vegetables have a special delicious smell, which can stimulate appetite and help digestion. Mustard vegetables have the functions of clearing away heat and toxic materials, resisting bacteria and swelling, preventing infection and diseases, inhibiting the toxicity of bacterial toxins and promoting wound healing. Kohlrabi can promote diuresis and dehumidification, and promote the balance of water and electrolyte. Because of its heat, it can also warm the spleen and stomach. Potherb mustard contains a lot of ascorbic acid (vitamin C), which is a highly active reducing substance. It participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the functions of refreshing the brain and relieving fatigue.
Suitable for the crowd: everyone can eat.
Usage: 50 ~ 80g fresh food each time. Pickled products are about 10g each time.
Tip: kohlrabi and mustard tuber can be eaten raw, shredded, fried and mixed with water, mainly used for pickling; Generally speaking, potherb mustard is not suitable for fresh food, but only used as pickled vegetables and dried plums for human consumption. As a diet therapy, kohlrabi should not be overcooked, it has no taste at all, and it is easy to induce high blood pressure. Mustard vegetables are often made into pickled products to eat, because pickled vegetables contain a lot of salt. Patients with hypertension and arteriosclerosis should pay attention to eating less and limit salt intake. People with excessive internal heat, sores, hemorrhoids, bloody stool and eye diseases should not eat potherb mustard.
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Kohlrabi is one of Xiangfan specialties, also known as root mustard. Pickling with its fleshy roots, stems and leaves is a dish that everyone likes.
Pickled kohlrabi is yellowish brown, moderately salty, fragrant and slightly sour, crisp and delicious, and can be eaten raw or fried. Stir-fried shredded pork tastes better. It tastes slightly sour, so it has the functions of enhancing saliva secretion, appetizing and strengthening the spleen, and promoting digestion. It is a good product to enhance appetite and promote recovery after illness.
Generally, kohlrabi is processed by selecting materials, primary drying, mixing materials, secondary drying, feeding, sealing and pickling, and the processed kohlrabi is only about 40% of the original weight. The longer it is stored, the better it tastes.
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