Nutritional value of lily. Nutritional Analysis Lily not only contains starch, protein, fat, calcium, phosphorus, iron, vitamin B 1, B2, C and other nutrients, but also contains some special nutrients, such as alkaloids such as colchicine. These ingredients act on the human body comprehensively, which not only has good nutritional and nourishing effects, but also has certain preventive and therapeutic effects on various seasonal diseases caused by dry climate in autumn.

Stir-fried lily with celery

Composition:

Jiang Mo, oil, salt, chicken essence and sesame oil.

Practice steps:

1, sliced celery, sliced carrot and two lilies.

2. put a little salt and oil in the water, blanch celery and carrot, and let it cool for later use.

3. Put cashews in cold oil and fry slowly until golden brown.

4. Leave oil in the pot, add Jiang Mo and stir-fry until fragrant.

5. Stir-fry celery and carrot slices.

6. Pour in the lily and continue to stir fry, adding a little salt.

7. Finally, add fried cashews, add chicken essence, thicken, and pour a few drops of sesame oil.

8, out of the pot.

Small knowledge

Lily is cool, people with cold cough and deficiency of spleen and stomach should eat carefully.

Lily is white, fragrant and sweet, and its flowers and bulbs can be used as medicine. This is a kind of flower which is both medicinal and edible.

Lily contains starch, protein, fat, calcium, phosphorus, iron and a small amount of vitamins and alkaloids. Because of its rich nutrition, it is also recognized as a good tonic and often appears in the family diet. Especially fresh lily, the dietotherapy effect is better, and it can be eaten in all seasons.

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