There are not many vegetables with whiskers, among which corn whiskers are the most familiar. For most young people, when eating corn, they will lose the "inedible" corn stigma. In fact, they don't know that this is also a treasure.
According to Dr. Liu Jia from the Clinical Nutrition Department of the Third Affiliated Hospital of Guangzhou Medical University, in Chinese medicine, corn stigma is also called "Gracilaria lemaneiformis", which has a good health care function. "Corn must be sweet, flat, into the liver, kidney, bladder. Has diuretic, repercussive, liver calming, gallbladder promoting, and heat clearing effects. It can be used in the daily diet of patients with acute and chronic nephritis, edema, acute cholecystitis, gallstones and hypertension. " In fact, when corn is boiled in water or corn soup is boiled, corn stigma is also put in. The boiled soup has the functions of lowering blood fat, blood pressure and blood sugar, which is especially suitable for people with hyperlipidemia, hypertension and hyperglycemia. Drinking in summer also has the functions of eliminating dampness, promoting diuresis and reducing swelling.
In the field of nutrition, corn stigma is also very valuable. Liu Jia said that corn silk is rich in fatty oil, colloid, saponin, alkaloid, sitosterol and other ingredients, which has the functions of lowering blood pressure, diuresis and blood sugar. The benefit of gallbladder mentioned in Chinese medicine is also reflected in nutrition, that is, it can promote bile excretion, thereby reducing viscosity and reducing bile pigment content.
Food prescription
Coix seed corn stigma porridge
Ingredients: 50 g of coix seed, 50 g of rice, 0/5 g of fresh corn stigma/kloc-and 0/5 g of lalang grass rhizome/kloc-. Boil cogongrass rhizome and corn stigma first, remove residue after 20 minutes, add coix seed and rice and cook into porridge. Has that effect of clearing heat, promote diuresis, promoting diuresis and reducing swelling.
Dendrobium corn silk tea
Materials: Dendrobium 10g, Phragmites communis 15g, corn stigma 20g, and boiled water. Has that effect of nourishing yin, clear heat and promoting diuresis.
Boiled eggs with corn whiskers
Ingredients: corn stigma100g, two eggs. Has that effect of calming live, clearing heat, promoting diuresis and removing dampness.
Maybe you will wonder, when did the vegetable leaves become "garbage"? In fact, when many people eat vegetables, they often use the part that tastes good. For example, when they eat radish, they seldom eat radish leaves, and when they eat lettuce, they eat its fat stems. The leaves we often throw away are actually treasures?
Radish leaves-most of the radishes seen in the supermarket have been decapitated, and the leaves of radishes are rarely seen. In fact, radish leaves and dried radish have the effects of appetizing, stopping diarrhea and stopping dysentery. Besides vitamin B 1 and vitamin B2, radish leaves are also rich in carotene.
Celery leaves-Do you eat celery? Families with different eating habits may have different answers. If you never eat celery leaves, try adding leaves to the diet menu now, because the nutritional value of celery leaves is much higher than celery stems. Liu Jia introduced that research shows that the contents of various nutrients (such as calcium, magnesium, vitamin C, etc.). ) is higher than that in celery stems, and it also contains vitamin E that is not found in celery stems. In addition, celery leaves have the same antihypertensive effect as celery stems.
Lettuce leaves-lettuce stems are delicious, and people often ignore their ugly lettuce leaves. However, the nutritional value of lettuce leaves can not be ignored. The β -carotene in lettuce leaves is 9.7 times that in stems, and it contains a lot of calcium. It would be a pity to abandon it.
Do you peel eggplant, tomatoes, cucumbers and other fruits and vegetables when cooking? I believe everyone has their own choice, and no matter from the convenience of food processing and nutritional value, it is actually better not to peel.
For fruits and vegetables, in fact, the most valuable things are in the skin. For example, eggplant skin contains a lot of nutrients, such as anthocyanins, pectin, flavonoids and so on; Cucumber skin contains bittersweet and so on. "Many phytonutrients are synthesized in the skin, which can be in direct contact with sunlight." Liu Jia said that not only vegetable skin but also fruit skin is very nutritious.
The reason why modern people don't want to eat skin is more worried about pesticide residues. Experts say that there will be some pesticide residues in vegetables, as long as they are carefully cleaned; Secondly, heating is also beneficial to the decomposition of organophosphorus pesticides during cooking. It is worth mentioning that soaking for a long time is not helpful for cleaning pesticide residues. It is recommended to wash vegetables with running water and then soak them for a short time.
Before peppers and melons are cooked together, there is a troublesome process, that is, removing seeds. If these "little things" are accidentally mixed into the dish, it will not only affect the taste, but also easily affect the taste. But these little things that we can't avoid have their unique value. Liu Jia introduced that as a "seed" of fruits and vegetables, its seeds are rich in nutritional value. For example, the pulp and seeds of pepper are very rich in vitamin C, even higher than the meat part of pepper. The most valuable thing is that it is rich in unsaturated fatty acids, which is of great benefit to our cardiovascular and cerebrovascular health.
Guangdong people's ability to eat spicy food is limited, so when cooking with pepper, in order to reduce the grade of spicy food, pepper seeds are often removed. But do you know that the aromatic hydrocarbon of pepper comes from seeds, and it smells good when it meets high temperature? Nowadays, popular Hunan cuisine, Sichuan cuisine and other dishes have never been without pepper seeds in their pepper raw materials.
The other is melon seeds, such as wax gourd seeds and pumpkin seeds. When we cook and make soup with wax gourd, we always remove the wax gourd seeds. "Studies have found that wax gourd seeds contain saponins, fats, citrulline, unsaturated fatty acids, oleic acid and other ingredients, which can effectively reduce the contents of fat and cholesterol in the blood." Liu Jia suggested that you can keep these beneficial ingredients even if you don't stew them in one pot. For example, it is a good choice to dry them and fry them as melon seeds.
Figure/vision china