How can we maximize the nutritional value of water chestnuts? Water chestnuts are crisp, sweet, and juicy. They have been a popular seasonal fruit in winter and spring since ancient times. The ones that are large, purple, black, shiny and undamaged are the best. Water chestnuts should not be eaten raw because they grow in mud and may have more bacteria and parasites attached to their outer skin and inside. Therefore, they must be washed and cooked thoroughly before eating. Water chestnuts are raw and cold foods, which are not suitable for people with spleen and kidney deficiency and blood stasis. And cooked water chestnuts are sweeter. Cooked food is mostly used as ingredients, but can also be used for frying, roasting or filling. Angelica, water chestnuts, and barley porridge: Cut the angelica into slices, boil it in a pot for 30 minutes, remove the residue, add water chestnuts and barley, and cook into porridge. Add honey after serving. It can clear away heat and detoxify, activate blood circulation and relieve pain, strengthen the spleen and remove dampness. Suitable for sore throat, cough due to phlegm-heat, upset and thirst. The angelica polysaccharide contained in angelica can significantly enhance the body's immunity and prevent the occurrence of cancer. ?