Meikangtu tells you that there are many wild vegetables that have certain effects on preventing cancer:

Popo Ding

Po Po Ding refers to the dandelion that everyone knows , it is very easy to see in the wild. Its pollen contains vitamins and linoleic acid, while its branches and leaves contain choline, amino acids and trace elements. The main functions of Po Po Ding are to clear away heat, detoxify, reduce swelling and be a diuretic. It has broad-spectrum antibacterial effects, can also stimulate the body's immune function, and achieve choleretic and hepatoprotective effects. After it is blanched, it can be eaten raw, stir-fried or made into soup, such as jellyfish skin mixed with baba diced, or baba diced stir-fried with shredded pork; it can also be mixed with green tea, licorice, honey, etc. to make a cup of baba diced that can clear away heat, detoxify and reduce swelling. green tea.

Bitter cabbage

Bitter cabbage is actually also called hemp or endive. It is the most common and common type of wild vegetables. Eating it in summer can help us reduce internal heat. The stems are yellow-white; the leaves are round-lanceolate, green on the surface and gray-green on the back; the flowers are bright yellow and tongue-shaped. Dried bitter herbs are rich in potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, copper and other elements. Bitter vegetables can clear away heat and dampness, reduce swelling and expel pus, remove stasis and detoxify, cool blood and stop bleeding. The concentrated ethanol extract of bitter vegetable decoction has inhibitory effects on acute lymphoblastic leukemia, acute and chronic myelogenous leukemia.

Purslane

The medicinal functions of purslane are to clear away heat, detoxify, cool blood and stop bleeding. Because it is rich in norepinephrine, it can promote the secretion of insulin from the pancreatic islets, regulate the body's sugar metabolism process, reduce blood sugar concentration, and keep blood sugar constant, so it has a certain therapeutic effect on diabetes. In addition, it also contains an unsaturated fatty acid, which can inhibit the production of cholesterol and triglycerides and has a protective effect on cardiovascular disease.

Amaranth

The roots of amaranth are generally purple or lavender; the stems have few branches and have green or lavender stripes; the leaves are oval. We generally eat the relatively tender stems and leaves of amaranth, which have the functions of clearing away heat, diuresis, detoxifying, nourishing yin and moisturizing dryness. In addition to stir-frying, cold salad, and soup, amaranth is also commonly used as stuffing. For example, cold amaranth, shredded amaranth chicken, amaranth dumplings, etc.

Bracken

Bracken, also known as bracken and faucet, is relatively common among wild vegetables. When the bracken leaves are curled, it means that they are relatively fresh and tender. The leaves will unfold when they get old. Eating bracken can clear away heat and smooth the intestines, reduce qi and resolve phlegm, diuresis and calm the nerves. However, it is best to soak dried bracken or salted bracken in water to restore it before eating. Common ways to eat it include stir-fried pork tenderloin with shredded bracken, braised pork with bracken, cold bracken, etc.

Platycodon

Platycodon is also called Mingyecai and Monk's Hat. It is what the Korean people call Daolaji. It can produce small blue flowers at the ends of its branches. What we usually eat is Platycodon root. It has expectorant, antitussive, analgesic, antipyretic, sedative, hypoglycemic, anti-inflammatory, anti-ulcer, anti-tumor and antibacterial effects.