Leek contains volatile propylene sulfide, so it is spicy and has the effect of promoting appetite.
In addition to cooking, leek has good medicinal value. Its root tastes pungent, enters the liver meridian, warms the middle, promotes the circulation of qi and removes blood stasis, leaves taste sweet and salty, and is warm in nature, enters the stomach, liver and kidney meridian, warms the middle, promotes the circulation of qi and removes blood stasis. Leek has the functions of promoting blood circulation, removing blood stasis, regulating qi, warming kidney and strengthening yang. Leek juice can inhibit Shigella dysenteriae, Typhoid Bacillus, Escherichia coli and Staphylococcus. "Compendium of Materia Medica" says: "Leek seeds tonify the liver and life, and cure frequent urination and enuresis." People often use leeks to treat weakness, tuberculosis, night sweats, hiccups and nausea, postpartum blood sickness of women, water-spitting knife wounds, neurogenic and allergic dermatitis, neonatal scleroderma and so on.
The main nutritional components of leek are vitamin C, vitamin B 1, vitamin B2, nicotinic acid, carotene, carbohydrates and minerals.
Leek is also rich in cellulose. The content of cellulose in leek per 100g is higher than that in onion and celery. It can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, reduce the absorption of cholesterol, and prevent and treat diseases such as arteriosclerosis and coronary heart disease.
Although leek has many benefits to human body, not the more the better. Compendium of Materia Medica once recorded: "Eating more leeks makes people dizzy, especially after drinking."
Modern medicine believes that people with hyperactivity of yang and febrile diseases are not suitable for eating.
Leek contains a lot of crude fiber, which is not easy to digest and absorb, so you can't eat too much leek at a time, otherwise a lot of crude fiber will stimulate the intestinal wall and often cause diarrhea. It's best to control each meal at 100 g to 200 g, not more than 400 g.
Leek is sweet, pungent, warm and nontoxic.
Contains volatile oil and sulfide, protein, fat, sugar, vitamin B, vitamin C, etc. Has the effects of invigorating stomach, refreshing and keeping warm. Root leaf juice has anti-inflammatory, hemostatic and analgesic effects. Keeping in good health in spring focuses on nourishing the liver. The roots and stems of Chinese chives store a lot of nutrients. Eating leeks can increase the qi of the spleen and stomach and enhance liver function.
The function of leek
1, leek has the function of tonifying kidney and warming yang: leek is warm and spicy, but it has no aphrodisiac component;
2, the laxative effect of leek: leek contains a lot of vitamins and crude fiber, which can promote gastrointestinal peristalsis, treat constipation and prevent intestinal cancer.
3. Liver-nourishing and stomach-invigorating effects of Chinese chives: Chinese chives contain volatile essential oils, sulfides and other special ingredients, giving off a unique pungent smell, which helps to regulate liver qi, stimulate appetite and enhance digestive function.
4, the role of Chinese chives in regulating qi and blood: Chinese chives are pungent in nature, with the functions of removing blood stasis and promoting blood circulation, promoting qi circulation and guiding stagnation, and are suitable for traumatic injury, nausea, enteritis, vomiting blood, chest pain and other symptoms.
Leek is a kind of mixed food for many people. I like its taste, but I'm worried that my stomach will be upset after eating it. According to experts, there is a famous saying in Zhou Qing of Southern Qi Dynasty: "Chives are early in spring and late in autumn." This "leek" is naturally leek. The quality of leeks in early spring is the best, followed by late autumn and the worst in summer. There is a saying that "Spring vegetables smell sweet and Natsuna stinks".
These sulfides in leek can also help the human body absorb vitamin B 1 and vitamin A, so leek is a more nutritious way to eat with pork food rich in vitamin B 1. However, sulfides are easy to volatilize when heated, so when frying leeks, you must quickly fry the pot. If you heat it too much, you will lose the flavor of leek.
Leek, also known as Cao Yang, is very delicious and has its own unique fragrance. The unique pungent smell of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effects and is helpful to improve human immunity.