The benefits of eating more leeks:
1, increase appetite
Leek contains plant aromatic volatile oil, which can stimulate appetite. Old people, children and pregnant women eat some spring leeks properly, which is beneficial to improve their health.
2, benefiting the liver and strengthening the stomach
Leek contains volatile essential oils, sulfides and other special ingredients, giving off a unique pungent smell, which is helpful to regulate liver qi, stimulate appetite and enhance digestive function.
3. Removing blood stasis and promoting blood circulation
Leek has the effects of removing blood stasis, promoting blood circulation and detoxifying, which is beneficial to reducing blood lipid and preventing and treating coronary heart disease, anemia and arteriosclerosis.
4, moistening the intestines and relaxing the bowels
Leek contains a lot of vitamins and crude fiber, which can promote gastrointestinal peristalsis, treat constipation and prevent intestinal cancer.
5, sterilization and anti-inflammatory
The sulfur-containing compounds contained in leek have certain bactericidal and anti-inflammatory effects, and have inhibitory effects on Pseudomonas aeruginosa, dysentery, typhoid fever, Escherichia coli and Staphylococcus aureus.
6, skin care and eyesight
Leek is rich in vitamin A. Eating more can not only beautify and protect skin, improve eyesight and moisten lungs, but also reduce the chances of catching a cold and asthma.
7. Reduce blood lipids
Leek has the effect of removing blood stasis and detoxifying, which can not only effectively reduce blood fat, but also prevent coronary heart disease, anemia and arteriosclerosis, so you may wish to eat more leeks appropriately.
Extended data:
Several problems that should be paid attention to when eating leeks in spring;
1, leek has a lot of crude fiber, which is not easy to digest and absorb, so you can't eat too much 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.
2, cooked leeks can not be eaten overnight to avoid nitrite poisoning.
3, stomach deficiency and internal heat, indigestion should not be eaten.
4, leeks are hot, eating more is easy to get angry, and those with yin deficiency and fire should not eat more.
5. The quality of leek 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".
A, edible leek classification:
China is rich in leek variety resources, which can be divided into four types according to edible parts: root leek, leaf leek, flower leek and leaf leek.
1, root leek
Root leek is mainly distributed in Yunnan, Guizhou, Sichuan, Tibet and other places in China, also known as garlic, broad-leaved leek, large-leaved leek, leek, Castanea henryi and so on. Mainly edible roots and flower buds. The root system is stout, fleshy and spicy, and can be processed, pickled or cooked. The flower buds are tender and can be fried and eaten, and the tender leaves can also be eaten. Amaranth is mainly propagated asexually, with strong tillering ability, vigorous growth and easy cultivation. Mainly in autumn.
2. leek
Leek leaves are wide and tender, and the bolting rate is low. Although bolting can be used as food in reproductive growth stage, it is mainly used as food for leaves and leaf sheaths. Widely cultivated in all parts of China. This species is mainly used for softening cultivation.
3. Allium tuberosum
Leek is specially used to harvest the flower stems of edible leeks. Short leaves, rough texture, strong tillering ability and high bolting rate. The flower stems are tall and thick, crisp and tender, shaped like garlic stems, with You Mei flavor. Lanzhou, Gansu and Taiwan Province provinces are widely cultivated in China. There are also sporadic introduction and cultivation in Shandong and other places.
There are many varieties of leek, such as lobular species: strong bolting and tillering, narrow and short leaves, thick color, thin and slightly green leaf sheaths, hard leaf sheaths, early maturity, dual-purpose leaves and flowers, and medium quality; Chinese chives: extremely bolting, long stems, wide and long leaves, dark green, large leaf sheaths, yellow and red. The leaves and leaf sheaths are hard and have a long bolting period, which can be bolting all year round, and the leaves are not edible, mainly bolting; Nianhua 2: thick stems, good quality and low temperature tolerance.
4. Use leeks for leaves and flowers
The leaves and stems of the dual-purpose leek are well developed and can be eaten. At present, most of the leek varieties planted in China are of this type. This type can also be used for softening cultivation.
Second, in production, according to the width of leek leaves, it can be divided into broad-leaved leek and narrow-leaved leek:
1, broad-leaved tree of Allium
Leek leaves are broad, leaf sheath is thick, tender, slightly fragrant and prone to lodging, which is suitable for open cultivation or softening cultivation.
2. Leek with narrow leaves
Narrow-leaf leek: the leaves are long and narrow, the leaves are dark, the leaf sheath is thin and high, the fiber content is slightly high, and it is not easy to lodging when standing upright, so it is suitable for open cultivation.
Third, the trick to choose leeks:
Broad-leaved leek tastes good, while narrow-leaved leek tastes strong. Chinese chives on the market can be divided into broad leaves and narrow leaves. Broad-leaved leeks have light green leaves, low dietary fiber content and relatively good taste, but they are light to eat. Narrow-leaf leek has slender leaves, dark green leaves and high dietary fiber content, and its taste is not as good as that of broad-leaf leek, but it is richer. Therefore, for people who really like to eat leeks, leeks with narrow leaves should be the first choice. It should be noted that there is no special difference in nutrition between the two kinds of leeks.
The leek with a flat incision is fresh. When selecting leeks, freshness is a very important index, which requires looking at the root incision of leeks. Generally speaking, the flatter the incision, the fresher the leek; Pinch the root of leek, and the leaves can stand upright, indicating that the quality is better. If the root incision of leek grows a knot in one's heart, or the leaves are loose, it may be left for a long time, and the fragrance of leek will weaken. In addition, the roots of fresh leeks are white and contain a lot of water, which looks very bright; The root of the old leek is blue. You can also pinch the roots, and the hand-squeezed leeks are relatively fresh.
People's Network-Seven Learning Points for Eating Leek The narrower the leaves, the stronger the fragrance.
Baidu encyclopedia-leek
People's Network-What are the effects and functions of eating leeks for health in spring?