Ginkgo is actually the fruit of Ginkgo. Ginkgo is actually a kind of traditional Chinese medicine. Let’s take a closer look at the nutrition and consumption of ginkgo~
Nutritional content of ginkgo
Ginkgo is rich in nutrients.
It contains substances unique to Ginkgo such as ginkgolic acid, ginkgool, and ginkgo alcohol. In addition, it is also rich in protein, fat, carbohydrates, and calcium. , phosphorus, iron, carotene and other common nutrients. Therefore, ginkgo has high medicinal value and therapeutic effect.
Ginkgo is often used as medicinal food in our lives. The medicinal value of ginkgo also varies through different cooking methods and combinations of ingredients. Next, I will introduce two therapeutic recipes of ginkgo to you, and introduce the medicinal value of ginkgo contained in them.
The efficacy and function of ginkgo
It tastes sweet, slightly bitter, astringent, warm in nature, and slightly toxic. It can warm the lungs and replenish qi, relieve asthma and cough, reduce defecation, stop stagnation, stop diarrhea, and benefit the spleen.
1. Anti-aging
Ginkgo also has the effects of unblocking blood vessels, improving brain function, delaying brain aging in the elderly, enhancing memory ability, treating Alzheimer's disease and insufficient blood supply to the brain. Ginkgo biloba Anti-aging skills. The scientific influence in Germany and France was great.
2. Protect the liver
Ginkgo can also protect the liver, reduce arrhythmia, prevent fatal bronchoconstriction in allergic reactions, and can also be used to deal with asthma, transplant rejection, Myocardial infarction, stroke, organ protection and dialysis.
3. Prevent and treat cardiovascular diseases
The flavonoid glycosides and picrolactones in the seeds are beneficial to cerebral thrombosis, Alzheimer's disease, hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, Diseases such as cerebral hypofunction also have special preventive and therapeutic effects.
Selection of ginkgo
The dried seeds are obovate or oval, slightly flat, with a long diameter of 1.5 to 2.5 cm and a short diameter of 1 to 1.8 cm. The shell (seed coat) is white, off-white to light brown, smooth, hard, with 2 ridges winding around the edge, the top is tapered, and there are 1 to 2 dot-like stalk marks at the base. There is a long and oblate seed kernel inside the shell, and there is a light brown film on one end when peeling off. The seed kernel is light yellow or yellow-green, with white and powdery interior. There is a gap in the center. There are 2 or more cotyledons near the top. The smell is slight, the taste is sweet, slightly bitter. The ones with white shell, plump kernels and white inside are better.
How to eat ginkgo
Dessert: rock sugar ginkgo and the like.
Make milk or soy milk directly: peel the ginkgo fruit and put it into milk or soy milk (either hot or cold).
Ginkgo fruit soup: Use 7 ginkgo fruits every morning. Crack them open and mash them. Add some rock sugar or a little sesame oil and drink with boiling water. (Cures colds and coughs).
Ginkgo porridge: After the white rice porridge is made, mash the ginkgo fruits and put them into the pot. Add some sugar when drinking. ED (Note: In the above two ways of eating, do not peel off the thin skin attached to the ginkgo fruit, but mash it together.) (The outermost hard skin can be washed and boiled with water to drink. It can cure ED. Hypertension. )