Artemisia is a very delicious food that contains a lot of nutrients. So, today I will give you a detailed introduction to the nutritional value of Artemisia annua, the selection method of Artemisia annua, and the preservation method of Artemisia annua. Come and take a look with me!
Nutritional value of Artemisia
Artemisia has the effects of cooling, calming liver fire, preventing dental disease, sore throat and constipation. Artemisia has a unique flavor due to the presence of thujone aromatic oil (C10H10O). It has good therapeutic effects on lowering blood pressure, lowering blood lipids, and alleviating cardiovascular diseases. It is a typical health vegetable. Artemisia rarely suffers from pests and diseases during the growth period, and it is an efficient, pollution-free green food.
Artemisia is rich in nutrients and contains many vitamins and various mineral elements such as calcium, phosphorus, iron, and zinc. Each 100 pieces of edible part contains 3.6 grams of protein, 1.5 grams of ash, 730 mg of calcium, 102 mg of phosphorus, 2.9 mg of iron, 13.9 mg of carotene, and 47.0 mg of ascorbic acid.
Vitamins and trace elements
Modern research shows that Artemisia annua is rich in vitamins, amino acids, aromatic lipids and mineral elements. The content of the anti-cancer element selenium is 23Ug per kilogram, which is recognized as Ten times more cancer-fighting food than asparagus.
Total flavonoids
The total flavonoid content in Artemisia annua is relatively high, which has a good therapeutic effect on lowering blood pressure, lowering blood lipids, and alleviating cardiovascular diseases.
Starch
Rhizome contains high starch content, which can provide heat energy for the body and can also be used as a tissue component of nerve structures, components, enzymes and hormones. At the same time, it can also protect the brain and act as a detoxifier for the liver to store glycogen.
How to select Artemisia
1. Large-leaf Artemisia
Also known as Willow-leaf Artemisia, the leaves are pinnately three-lobed, the young stems are green, fragrant and fragrant, thick and tender, relatively cold-resistant, disease-resistant, early-germinating and high-yielding;
2. Broken-leaf Artemisia
Also known as Chicken Claw Artemisia, the leaves are pinnately five-lobed, the young stems are light green, the fragrance is strong, the cold resistance is slightly poor, the quality is good, and the yield is average.
Preservation method of Artemisia
It is a perennial herb that grows in humidity for 3-7 days and is shade-tolerant. The plant has a fragrant smell and is eaten with fresh and tender stems. Its taste is crispy. , and it is also very rich in nutrients.
There are many ways to make it. For example, it can be eaten cold or stir-fried, both of which are good choices. Many people choose pickles made from artemisia, which is a very green food.
Don’t worry about the harm of diseases and insect pests from Artemisia annua, because this kind of food is highly resistant to stress. You should pay attention when storing it. Be sure to remove the leaves and roots, then seal it and store it in the refrigerator to keep fresh. layer.
Conclusion: After reading the above article, I believe that the majority of readers must have a clearer understanding of the nutritional value of Artemisia as well as the selection and preservation methods of Artemisia. You must understand it! This artemisia is really a very good ingredient, you can eat more of it on a daily basis!