1, the nutritional value of Allium tuberosum
Small root garlic is a kind of wild dish with extremely high nutritional value, which contains protein and fat, crude fiber and some carbohydrates. In addition, carotene, vitamins, iron, potassium and calcium are also the most important minerals in small root garlic, which are essential components in human metabolism. Eating small root garlic in moderation at ordinary times can meet the needs of the body for different nutrients and is of great benefit to improving physical fitness.
2, the efficacy of small root garlic
Garlic with small root has a pungent taste and mild nature, and has many functions such as regulating qi, widening chest and activating yang. Usually, it can be used to treat various adverse symptoms such as boils, chest and abdomen pain and retching in human beings after being taken as medicine. When being treated, a proper amount of garlic with small root can be taken after being decocted in water, and the treatment effect is very obvious.
Small root garlic can promote blood circulation and remove blood stasis, and can treat rheumatic bone pain and joint pain of human beings. In normal treatment, you can take a proper amount of small root garlic, add 10 grams of Angelica sinensis, and then add water to fry it together. After frying, take it out and take it once a day. After five to seven days, the symptoms of pain can be obviously improved.
3. What should I pay attention to when eating wild vegetables?
(1) Don't eat wild vegetables you don't know. Don't eat wild vegetables that are prone to misidentification to avoid poisoning.
(2) Wild vegetables should be fresh. The interval between washing and cooking should not be too long to avoid the loss of vitamins and inorganic salts.
(3) Pay attention to the cooking methods of wild vegetables. The cooking of wild vegetables pays attention to maintaining its "game", which can be fried, cold-mixed, stuffed, fried, stewed, roasted and boiled. You can also make soup or raw food. The key is to choose different cooking methods according to the different characteristics of wild vegetables.
(4) Don't eat more wild vegetables. Wild vegetables are generally less polluted, and indeed have a unique flavor. They can be described as natural food, but everything is moderate. Excessive eating of wild vegetables is easy to cause diseases such as spleen cold and stomach deficiency.
(5) Bitter wild vegetables should not be eaten more. Bitter wild vegetables are bitter and cool, and have the effect of detoxification and fire, but excessive consumption can damage the spleen and stomach.
(6) Wild vegetables that have been put for a long time cannot be eaten. It is best to eat wild vegetables now. Wild vegetables that have been put for a long time are not only not fresh, but also have reduced nutrients and poor taste.
(7) Don't eat contaminated wild vegetables. The air near the suburban chemical plant is not good, and the raw wild vegetables are easy to absorb compounds such as lead, and the wild vegetables near the waste water often contain toxins, which are not suitable for eating.
(8) Wild vegetables that need to be soaked: Some wild vegetables such as yam and garlic are slightly toxic. Without soaking, they feel unwell after eating. This kind of wild vegetables must be soaked in clear water for more than two hours for detoxification before cooking.
4, how to eat wild vegetable poisoning first aid?
After accidentally eating poisonous wild vegetables, it will produce some poisoning symptoms, such as abdominal pain, diarrhea, nausea, vomiting, dizziness and other symptoms. If you have these symptoms, don't be too nervous. There are two ways to deal with them. The first way is to induce vomiting. If you really can't spit it out, you can drink some liquid such as light soapy water to induce vomiting. The second method is to neutralize the toxin. You can mash garlic and take it, or drink some egg white, milk or 2% alkaline water. After simple treatment, go to the hospital for treatment in time.