Hotel chef Lu Jintao suggested that when people buy ginseng, they should grasp the essentials of prickly, dense and hard ground in order to choose good quality products. (Photography/Lai Yizhou) Ginseng with high protein and low fat has high nutritional value.
Codonopsis pilosula is rich in nutrients, including protein, calcium, phosphorus, iron, vitamin B 1, vitamin B2, sea cucumber, sea cucumber acidic mucopolysaccharide, colloid, chondroitin sulfate, glycosaminoglycan and so on. Among them, holothurin can improve human immunity and promote the metabolism of human cells. Glycosaminoglycans can reduce blood lipid and prevent thrombosis, hyperlipidemia and cardiovascular diseases; Colloid and chondroitin sulfate can beauty beauty, delay aging and improve constipation.
In addition, Codonopsis pilosula contains no cholesterol, and its fat content is quite low, with an average of only 0.3g fat per 100g, which is characterized by high protein and low fat. In addition, according to the theory of traditional Chinese medicine, Codonopsis pilosula has the functions of reducing fat and lowering blood pressure, tonifying kidney deficiency, enriching blood and benefiting qi, stopping bleeding and cooling blood, nourishing yin and tonifying deficiency. It has been regarded as an extremely precious health food since ancient times.
How to choose black ginseng? The chef in the hotel left a step.
Every lunar new year, many mother-in-law will spend a lot of money to buy ginseng in order to reward their families for their hard work over the past year, but they are afraid to buy inferior products. In this regard, Lu Jintao, CEO of Taipei Catering Trade Union and chef of a well-known restaurant, suggested that the principle of dry texture, sufficient hardness, many thorns and dense should be grasped when purchasing, and the quality should be better.