Nutritional value: Every 100g of fresh Artemisia annua contains 3.7g of protein, 0.7g of fat, 9g of carbohydrate, 2. 1 g of crude fiber, 4.4mg of carotene, 20.3mg of vitamin B, 0.3mg of nicotinic acid/kloc-0, and 23mg of vitamin C .. every/kloc-0. Magnesium 260mg, phosphorus 4 15mg, sodium 38mg, iron 13.9mg, manganese1.9mg, zinc 2.6mg and copper 6554. Has the effects of removing blood stasis, lowering qi and dredging collaterals.
Artemisia selengensis, alias Artemisia selengensis, is a perennial herb of Compositae.
Mainly distributed in forest edge wetlands, river bank wetlands, swamps, willow shrubs and so on.
Its tender leaves are edible, refreshing and delicious. It contains protein, carotene, vitamin C, calcium, iron and various amino acids.
Medically, it has the effects of invigorating stomach, detoxifying and relieving summer heat.
Nutritional value: It contains protein, carotene, vitamin C, calcium, iron and various amino acids.
Medicinal efficacy: Artemisia capillaris bud has the effects of invigorating stomach, detoxifying and relieving summer heat.
Stir-frying method: first blanch Artemisia selengensis with boiling water, and then dry the water. After the oil is boiled, add a little minced meat and stir fry, then add a little onion \ Jiang Mo, stir fry until fragrant (be careful not to stir fry onion \ ginger), stir fry Artemisia selengensis, then add salt \ pepper noodles \ a little soy sauce, stir fry for a while, and add monosodium glutamate.
Cold mixing method: first blanch the chrysanthemum morifolium buds with boiling water, add salt \ Chili oil \ vinegar \ sugar \ garlic (garlic mashed and topped with boiling oil) \ monosodium glutamate \ chicken essence, and mix well.
Another method is to soak Artemisia buds in boiling water and dip them in the sauce fried with eggs or diced meat.