It is common in rural areas with wild gray vegetables. There may be purplish red pigments on the leaves, but few people eat them. But in recent years, people are very concerned about health preservation, so wild vegetables and miscellaneous grains are more popular. What are the benefits of eating wild gray dishes often? Let's get to know each other next time. What is the wild grey cuisine? Wild gray vegetables, gray vegetables, also known as Kui, nicknamed wild gray vegetables, and weeds are panicum miliaceum of Chenopodiaceae. The flavor of wild gray vegetables can prevent short comments, blood pressure, fever, dehumidification, insecticidal, analgesic and diarrhea. Its tender leaves and stems can be eaten, and its taste is soft and nutritious. Young leaves of wild gray vegetables contain protein, fat, sugar and fiber, with a calcium content of 29 mg and an iron content of .9 mg. They also contain carotene, vitamins B1, B2 and C, and gasoline such as palmitic acid and lactic acid.

The common cooked dishes in rural areas taste better.

What are the benefits of eating wild gray vegetables often? 1. Wild sashimi is rich in carotene and vitamin C, which helps to improve human immune function. 2. Nutrition experts found that regular intake of iron in wild vegetables can prevent anemia, promote children's growth and development, and have high calcium content, which is also helpful for middle-aged and elderly people to supplement calcium. 3. Gasoline, quinine and other substances in wild gray vegetables also have certain effects on effectively fighting digestive tract parasites and eliminating bad breath. Medicinal Functions of Wild Grey Vegetables Wild sashimi is a traditional Chinese medicine with antidiarrheal and antipruritic functions, and can also treat dysentery and diarrhea. In addition, washing outside the soup boiled with wild chrysanthemum can treat itchy and damp skin all over.

How to eat wild gray vegetables When eating, generally, the wild gray vegetables are first heated in boiling water and then put in clean water for other treatment. Usually it can be mixed, stir-fried, steamed, made into soup, dried, stored and eaten slowly. Precautions. In addition, wild gray vegetables have high nutritional value, but they are ultimately cold and cannot be eaten more. Especially the elderly and children. Moreover, porphyrins in wild gray vegetables are photosensitivity. If they are touched or eaten too much, the skin will turn red, faint, sting and itch under the sun, so don't eat too much at a time, and avoid strong sunlight exposure after meals.