Iceberg comes from Africa and is a succulent plant that is a common dish in French cuisine. What are the nutritional values ??and benefits of eating ice vegetables? Let’s take a look!
Nutritional value of ice vegetables
1. Ice vegetables are rich in amino acids and anti-acidification substances Such high-functional substances, the low sodium salt contained in them has many benefits for the human body.
2. The sourness in iced vegetables is the natural sourness of apples, and is rich in sodium, potassium, carotene and other minerals. It condenses one of the characteristics of cabbage, cabbage, lettuce, etc., and is a kind of Vegetables with high nutritional value. Benefits of eating iced vegetables
1. Low-sodium vegetables
The ice crystals of iced vegetables are rich in natural plant salts, which are low-sodium salts. Eating them is very good for the body. of. This characteristic of ice vegetables is very suitable for middle-aged and elderly people and patients with hypertension.
2. Prevent diabetes
In addition to low sodium salt, iceberg vegetables also contain a variety of amino acids, which can slow down the aging of brain cells and strengthen brain cell function. Therefore, mental workers and teenagers can eat some ice vegetables at ordinary times. In addition, ice vegetables also contain a small amount of flavonoids, which are highly active natural polyphenols and can prevent diabetes. Properties of Ice Vegetables
Family: Apricotaceae
Origin: Native to South Africa, Africa
Alias: Crystal Ice Vegetables, Ice Grass, Ice Pillars< /p>
Introduction:
Iceberg, also known as African iceberg, is a succulent plant of the Apricotaceae family. It is a saline-alkali plant and is a succulent plant native to South Africa. It is distributed in Africa, western Asia and Europe and can be eaten directly. The iceberg plant has a peculiar appearance. The whole plant is watery. The water-filled stems and leaves are covered with a layer of natural secretions, which looks a bit like thin ice and does not fade over time. However, this "ice" is not artificially made, but is the natural secretion of the stems and leaves themselves. It reflects light under the sun like ice crystals, hence the name ice vegetable. Moreover, this layer of natural secretions contains salt, so it tastes salty. How to eat ice grass (ice vegetable)
1. Eat it raw
The most recommended method by chefs is to eat it raw. Because wheatgrass itself contains natural plant salts, it has a light salty taste in the mouth. Wash the wheatgrass, add nothing, taste it carefully with your tongue, and you can feel the light salty taste. Ice grass tastes tender, crisp and juicy, and this quality can best be experienced by eating it raw. Some restaurants will serve the raw ice grass on the ice to make the ice grass taste even cooler, which is especially appetizing after spring.
2. Minced garlic mixed with wheatgrass
400 grams of wheatgrass, appropriate amount of minced garlic, sesame oil and fresh beetroot. Break the wheatgrass into sections, add an appropriate amount of minced garlic, sesame oil, fresh beetroot sauce, then add chopped cashew nuts, mix gently and serve on a plate.
3. Cold ice grass
Take 500 grams of ice grass, 5 grams of fried soybeans, 3 grams of cooked sesame seeds, 1 spoon of chopped pepper sauce, 3 spoons of light soy sauce, and half white vinegar Spoon, 5 grams of roasted sesame salad dressing, 30 grams of cold boiled sesame. Prepare the raw materials, clean the wheatgrass and cut it into small sections. Crush the fried soybeans into small pieces with a rolling pin. In a small bowl, add homemade chili sauce and roasted sesame-flavored salad dressing. Add light soy sauce, white vinegar, cooked sesame seeds, chopped soybeans, and boil. Stir evenly and dip. The sauce is ready to eat.
4. Ice grass salad
300 grams of ice grass, half a tomato, half a lemon, 20 blueberries, 12 salt-baked cashews, and appropriate amount of olive oil. Prepare the raw materials, cut tomatoes into cubes and lemon slices and set aside. Tear the wheatgrass into small pieces with your hands and add the sliced ??tomatoes and lemon. Add washed blueberries, drizzle with appropriate amount of olive oil, add salt-baked cashews, stir evenly and serve on a plate.
5. Fried wheatgrass with eggs