Known as the "emperor's dish", these 3 major effects can not be ignored, and office students need to eat it often

Artemisia annua, also known as Artemisia annua, Artemisia annua, Artemisia annua, Chrysanthemum, Basil, and Basil, is the young stem and leaf of the Asteraceae plant Artemisia annua. Artemisia annua is a relatively common vegetable in life, and many people should have eaten artemisia annua in their homes. The nutritional value of Artemisia annua is quite high, because it is rich in nutrients, which can supplement the nutrients needed by the human body. So what are the nutritional values of Artemisia annua? Let's take a look.

Artemisia annua is very nutritious, in addition to containing vitamin A, vitamin C, the content of carotene is higher than spinach, and rich in calcium, iron, so Artemisia annua is also known as iron calcium supplements, while Artemisia annua contains serine, asparticle, threonine, alanine, glutamine, valine, leucine, proline, tyrosine, aspartic acid, glutamic acid, β- butanine, phenylalanine, etc.

Regular eating of Artemisia annua can not only supplement rich protein and carbohydrates, but also supplement a certain amount of crude fiber. Crude fiber can help stimulate the peristaltic function of the human stomach and intestines, thereby promoting metabolism. And can prevent, abdominal pain, bloating, indigestion and other symptoms.

Artemisia annua is rich in iron and calcium, which can help the body to produce fresh blood and enhance the toughness of bones, which is good for the elderly to prevent anemia and fractures. Artemisia annua is also a kind of carotene containing relatively high food, often eat Artemisia annua can supplement the vitamin A needed by the body, for office workers and students who often play mobile phones and computers, often eat Artemisia annua can also protect vision, but also can repair human liver damage.

In addition, it should be noted that because the aromatic essential oil of Artemisia annua is volatile when it is hot, it will weaken the stomach-building effect of Artemisia annua, so it should be fried quickly when cooking, rather than simmering and boiling for a long time. In addition, Artemisia annua has a high sodium content, and it is necessary to put less salt when cooking.

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