Wucai also known as dumplings, vegetables, collapsed pine, black vegetables, Chinese cabbage, etc., originated in China, mainly in the Yangtze River Valley in China, has nearly a thousand years of cultivation history, in the Song Dynasty, The relevant documents of the Ming Dynasty have been recorded. Wucai leaves are thick and eaten up to 95%, with a high nutritional value. Every 100g of wok vegetable contains the following nutrients: Vitamin B1 (mg) 0.06 Vitamin B2 (mg) 0.15 Vitamin C (mg) 7.50 Carotene (mg) 3 Moisture (g) 92 Protein (grams) 3 Reducing sugar (g) 0.8 Cellulose (grams) 2.6 Fat (g) 0.4 Potassium (mg) 382.6 Sodium (mg) 42.6 Calcium (mg) 180 Iron (mg) 3.3 Phosphorus (mg) 46.3 Copper (mg) 0.111 Manganese (mg) 0.319 Selenium (micrograms) 5.0 锶 (mg) 1.03 Wucaizi is rich in nutrients and has a lot of effects. The Chinese medicine work "Food Materia Medica" contains the following words: "Wuhuacai is sweet, flat, and non-toxic." It can "swine the gut, rejuvenate the liver, and benefit the five internal organs." 1. The role of supplemental nutrition Muddy vegetables are rich in nutrients and can help to supplement the vitamins and nutrients that the body needs. Wudangcai is a nutritious vegetable in winter and spring. 2. Wucai has the effect of enhancing immunity The wrap vegetable is rich in protein, and the wok vegetable contains high vitamin C, which can help improve the body's immunity, prevent diseases, and enhance physical fitness. 3. Swallow vegetables have the effect of preventing constipation Wucai is sweet, flat, rich in crude fiber and water, helps the intestines to lubricate, prevents constipation, and helps the body detoxify. 4. The role of beauty skin care Wudangcai contains a lot of nutrients, known as "vitamins" dish, can help add nutrition, moisturize the skin, beauty and beauty. There is a lot of effect on the effectiveness of wok, and who should not eat it? Most people can eat swastika, but abdominal pain will be fasting fasting; spleen and stomach Deficiency who do not eat; breast lobular hyperplasia and various types of cancer patients with Ukrainian food; wrap vegetables should not be more food, poor digestion, vegetarian Spleen deficiency who eat black vegetables can cause diarrhea. Pregnant women should be careful. How to pick waffles? The color of the black cabbage is dark green, the petiole is short and flat, and the leaves are thick and have wrinkles and bristles. How to eat vegetables: The taste of freshly-baked vegetables is refreshing and crisp. It is most suitable for stir-fried foods, stir-fried meat or ham and other meat products. You can fry, you can soup, salad or marinated, can do the main ingredient of the dish, but also can do ingredients. It should be noted that it is best not to put soy sauce when sautéing vegetables.
Ginger is the rhizome of the plant Zingiber officinale, consumed whole as a delicacy, medicine, or spice. It is the underground stem of the ginger plant. The ginger plant has a long history of cultivation, having originated in Asia and is grown in India Southeast Asia, West Africa and the Caribbean. The actual name for ginger is Root Ginger. However, it is commonly referred to as ginger, as the meaning is well known. It is used for abdominal bloating, coughing, vomiting, diarrhea, and rheumatism. The most active chemical compounds in ginger are known as the gingerols, which are also the most aromatic compounds in this root. Ginger also contains shogaols, which are formed during the drying process.
Ginger root extract powder is widely used as a digestive adjuvant for mild gastric discomfort and is recommended by professional herbalists to help prevent or treat nausea and vomiting caused by carsickness, pregnancy, etc. It has the functions of strengthening stomach, resisting gastric ulcer, cholagogue, protecting liver, strengthening heart, inhibiting platelet aggregation, preventing fainting, anti-tumor, central inhibition, enhancing immunity, antibacterial, insecticidal and anti-inflammatory, and has strong antioxidant capacity. Used as a food additive; used in the preparation of flavors.
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