Kapok is a common plant in daily life. The chemical components of kapok generally include fatty acids, sterols, polysaccharides, carotenoids and so on. Among them, fatty acids and sterols are the main components.
Can kapok be eaten?
Kapok is edible. Kapok is a kind of plant with both ornamental and medicinal value, which has high nutritional value. Every spring, kapok will open, and many people will pick it as a magic weapon to get rid of dampness.
Kapok eating method
1, make tea
After kapok is cleaned, it can be melted with boiling water. It can not only relieve summer heat, but also be used as a healthy drink at ordinary times.
2. Soup
Kapok can be used to make soup or porridge. Dry kapok or wet kapok will do. In general, the color of soup cooked with dried flowers will be better, and the dosage for adults is within 15g. In fact, the skin and roots of kapok also have medicinal value.
The efficacy of edible kapok and the efficacy of taboo consumption of kapok
Kapok has the effects of clearing away heat, promoting diuresis, detoxicating and stopping bleeding, and has therapeutic effects on dysentery, diarrhea, hemorrhoid bleeding, sore poison, plague and warm poison.
Kapok contains fatty acids, sterols, polysaccharides, carotenoids and other components, and has anti-inflammatory, anti-pathogenic microorganisms, anti-oxidation, liver protection and other functions. At present, kapok is also used to treat gastritis and gastric ulcer.
Taboos for eating kapok
If there is a history of kapok allergy, then it is forbidden to use kapok. Pregnant and lactating women also need to consult a professional doctor before using kapok.