English: Osman

Description: Osmunda japonica is a processed product of young leaves of Osmunda japonica sporophyte in Osmundaceae. Including Osmunda japonica and Osmunda japonica, also known as Niumaoguang. It is a perennial herb. Osmunda japonica is a vegetable with a long history. It used to save weeds, but now it has entered the top-grade dining table, and its economic benefit is 4-5 times that of ordinary vegetables. Wild Osmunda japonica is fresh, tender and delicious, with rich nutrition, especially the unexpanded tender leaves. Osmunda japonica can be eaten fresh, pickled and dried. It is a rare wild vegetable exported to Japan in large quantities.

This family belongs to the tender petiole of Leguminosae.

Also known as Osmunda japonica, Vicia faba, Bird's Nest and Xiu Yuan cuisine.

The taste is slightly cold and bitter; Enter the liver, spleen and lung meridians.

Efficacy is mainly used for clearing away heat and toxic materials, moistening lung and regulating qi, tonifying deficiency and dredging collaterals, stopping bleeding and killing insects. Indications are epistaxis, hematemesis, dysentery, uterine functional bleeding, wind-heat cold and other diseases.

Every100g of tender stems and leaves of Osmunda japonica contains 2.2g of protein, 0. 19 g of fat, 4.3g of sugar, 0.97mg of carotene/kloc-0, 20.25mg of vitamin B and 67mg of vitamin C; Each gram of dried product contains 3 1.2 mg of potassium, 0/.9 mg of calcium, 7. 1 1 mg of phosphorus, 0/25 μ g of iron, 8 1 μ g of manganese and 62 μ g of zinc. In addition, it also contains huperzine, desquamate steroids, tannins and other ingredients.