Chicory root has the efficacy of clearing heat and steam, contains some natural active ingredients that can prevent excessive uric acid in the body, accelerate the metabolism of uric acid, clear heat and detoxification, anti-inflammatory and antiseptic, accelerate the healing of wounds in the human body, protect the liver, improve the detoxification function of the liver, promote the regeneration of liver cells, and prevent the damage of medicines and viruses to human liver cells. Chicory root is a very common traditional medicine in China. It is not the root of common chicory, but the root of the Uyghur bitter chrysanthemum flower, which has the effect of lowering uric acid and blood lipids. It is commonly used to absorb water from life and is an aid in the treatment of gout and hyperlipidemia.

In fact, the correct daily use of chicory root bath water is essentially free of side effects. It can be used as a regular drink and can be consumed for a long period of time. He can play a good role in improving certain diseases in people's bodies. Of course, patients suffering from severe gout or hyperlipidemia need to stick to their regular medications to control their symptoms. Prevention and treatment of anemia, summer heat and health care. Yellow cabbage is rich in carotenoids, vitamin a C, potassium and calcium salts. It has a good effect on preventing and treating anemia, maintaining normal physiological activities of human body, promoting growth and development, and eliminating summer heat.

Chicory is widely known not only in China but also in Europe. The morphology of common European chicory is reported to be very similar to that of Chinese chicory. It also has yellow flowers, hollow stems and white silt. For this reason, Europeans often call it "milk pan". European farmers often call chicory "pig spinach". Chicory can increase milk and ensure the healthy growth of piglets. In addition, chicory is also an edible vegetable in Europe. Europeans often collect young salad leaves.

Chicory, also known as bitter greens, has a yellowish-white stem; the leaves are rounded and lance-shaped, green on the surface and gray-green on the back; the flowers are yellow, and the red cabbage is rich in potassium, calcium, magnesium, phosphorus, sodium, iron and other elements, and the soft leaves of the red cabbage are edible. They are somewhat bitter when eaten raw. Peel and cook them in boiling water. Yellow cabbage can be fried with meat, made into soup, or made into tofu with soybean flour. It can also be eaten with pasta sauce after boiling, or mixed in sesame sauce with bitter cabbage and bittersweet kale porridge.