Nutritional value of burdock tea: It can enhance immunity, regulate blood pressure, blood sugar, blood lipid and cholesterol, invigorate spleen and stomach, tonify kidney and strengthen yang, and has obvious effects on preventing hypertension, hyperlipidemia, hyperglycemia, diabetes, rheumatoid disease, obesity and cancer.

Nutritional components of tea: tea polyphenols, alkaloids, protein, amino acids, vitamins, pectin, organic acids, lipopolysaccharide, sugars, enzymes, pigments, etc. Tieguanyin contains organic chemical components such as tea polyphenols, catechins and various amino acids, which are significantly higher than other teas.

Inorganic mineral elements mainly include: potassium, calcium, magnesium, cobalt, iron, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine and selenium. Tieguanyin contains more inorganic mineral elements such as manganese, iron, fluorine, potassium and sodium than other teas.

Extended data

Tea composition function:

1, catechin:

Tea tannin, commonly known as tea tannin, is a unique component of tea, with bitter, astringent and astringent taste. It can be combined with caffeine in tea soup to reduce the physiological effect of caffeine on human body. Has antioxidant, antimutagenic, antitumor, blood cholesterol and low-density ester protein content reducing, blood pressure rising inhibiting, platelet aggregation inhibiting, antibacterial and antiallergic effects.

2. Caffeine

It has bitter taste and is an important part of the taste of tea soup. In black tea soup, it combines with polyphenols to form a complex; Emulsifying phenomenon will be formed when the tea soup is cold. Tea-specific catechins and their oxidative condensation products can slow down and maintain the excitement of decaffeination, so drinking tea can keep people awake and have more endurance.

People's Network-Nutrition Expert: The theory of "eating like grams" is basically unreasonable.

Baidu encyclopedia-tea

Baidu Encyclopedia-burdock tea