The scientific name of Ma Hongcai is Portulaca oleracea, which belongs to Panicum of Portulaceae. Thick and juicy, hairless, with a height of 10~30cm, it was born in the sunny places such as the roadside of fields and the ruins of gardens. It is distributed all over China. This species is a medicinal and edible plant. The whole herb is used as medicine, which has the functions of clearing heat, promoting diuresis, detoxicating, reducing swelling, diminishing inflammation, quenching thirst and diuresis. The seeds are bright. Modern research shows that purslane is also rich in SL3 fatty acids and vitamin A substances. SL3 fatty acids are essential substances to form cell membranes, especially those of brain cells and eyes. Vitamin A-like substances can maintain the normal functions of epithelial tissues such as skin, cornea and membrane, participate in the synthesis of rhodopsin, enhance the photosensitivity of retina, and also participate in many oxidation processes in the body.

Portulaca oleracea can clear away heat and toxic materials, promote blood circulation and reduce swelling. Treat dysentery, purulent blood, heat stranguria, blood stranguria, leukorrhagia, carbuncle swelling, malignant sore, erysipelas and scar. For damp-heat diarrhea, it is often used with Coptidis Rhizoma and Radix Aucklandiae. Oral or external application of mashed juice can treat carbuncle swelling. It is also used for hematochezia and uterine bleeding, and has hemostatic effect.

Portulaca oleracea contains protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, copper, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and other nutrients, especially vitamins such as vitamin A, vitamin C and riboflavin and minerals such as calcium and iron. Its omega-3 fatty acid content ranks first among green leafy vegetables.

First, how to eat

Portulaca oleracea can be eaten raw or cooked, and the soft stems can be cooked like spinach. But if you are not used to its strong taste, don't use too much. The leaves at the top of Portulaca oleracea stem are soft and can be cooked like watercress. They can be used to make soups or sauces, mayonnaise and stews. Portulaca oleracea cooked with shredded radish or mashed potatoes tastes good. It can also be cooked with onions or tomatoes, and its stems and leaves can be pickled with vinegar. In addition, cold-mixed purslane has high nutritional value and medicinal value, and is known as "natural antibiotic"; Portulaca oleracea porridge has a good nourishing effect on human body, which can improve skin color and make skin emit healthy luster.

Second, the right person.

It is suitable for patients with enteritis, dysentery, hematuria, urethritis, eczema, dermatitis, leucorrhea with reddish discharge and various carbuncle swelling, furuncle, breast pain, hemorrhoid bleeding, snake bite and pulmonary tuberculosis.

Pregnant women should avoid eating, and people with spleen and stomach deficiency and cold should also eat less.

Third, dietary taboos

Portulaca oleracea is a cool product. People with diarrhea caused by spleen and stomach weakness and abdominal cold should not eat by mistake if it is common diarrhea caused by a simple cold. Avoid eating with pepper; It is not suitable to eat with soft-shelled turtle, otherwise it will lead to diseases such as indigestion and food poisoning. Pregnant women should be forbidden to eat purslane. Portulaca oleracea is slippery and has the function of slippery tires;