Dietary guidelines recommend that adults consume 300 to 500 grams of vegetables per day, of which dark vegetables should account for half.
And today to introduce this dish is a good choice among dark vegetables, low fat, high calcium, high dietary fiber, in ancient times was a court cuisine, known as "emperor dish", now everyone can eat, the price is still very affordable. This vegetable is artemisia annua.
Artemisia annua is also known as basil, artemisia stalks, chrysanthemum vegetables, don't look at it is not amazing, but it has a good health diet therapeutic effect.
The medicine king Sun Simiao once recorded in his book "Qianjin Fang" that Artemisia annua can "reassure the qi, nourish the spleen and stomach, and eliminate phlegm and drink". At the same time, it has the role of liver qi, which can play a certain role in chest swelling pain, irritability and other symptoms caused by liver depression and stagnation, and has the reputation of "natural liver nourishment dish".
From the perspective of modern medicine, the variety of nutrients rich in Artemisia annua is also of great health benefit.
Potassium and choline protect the cardiovascular system
Each 100 grams of Artemisia annua contains about 220 mg of potassium, and proper potassium supplementation helps to maintain the balance of osmotic pressure, water and pH value inside and outside the body's cells, dilate blood vessels, help reduce blood pressure, and keep the heart contract function normal.
Artemisia annua also contains choline, which is the main component of lecithin, which has the effect of preventing the deposition of cholesterol in the blood vessel wall, removing some of the deposited substances, and maintaining the elasticity of the blood vessel wall.
Volatile essential oils enhance appetite
Volatile essential oils such as terpenes give Artemisia annua a special smell. This taste similar to wormwood and chrysanthemum can not only stimulate saliva secretion, appetize and consume food, but also calm people's minds and make people emotionally stable.
Carotene eye protection, strong immunity
The carotene content in Artemisia annua far exceeds that of ordinary vegetables, higher than some orange-yellow vegetables, and twice the carotene content in pumpkins.
After entering the human body, carotene can be converted into vitamin A, which helps to relieve eye fatigue, improve dark vision, and protect eye health. Vitamin A also promotes the repair of mucosal tissue in the body, helps fight respiratory infections, and boosts the body's immunity.
Calcium prevents osteoporosis
The calcium content of Artemisia annua is not low, containing 73 mg of calcium per 100 grams, although it is not as good as milk, it is also among the best in vegetables, and can also be used as an excellent food source for supplemental calcium supplementation. Eating something regularly can help prevent osteoporosis.
Dietary fiber moisturizes the intestines and prevents constipation
The "Reference Intake of Dietary Nutrients for Chinese Residents" recommends that healthy adults should best consume about 25 grams of dietary fiber per day to promote gastrointestinal peristalsis, help digestion, and also help delay the rise of blood lipids and blood sugar.
The dietary fiber content in Artemisia annua is also relatively rich, according to the standard of at least 150 grams of dark vegetables per day, the dietary fiber obtained by eating Artemisia annua can reach 7.2% of the recommended value per day.
The carotene in Artemisia annua is a fat-soluble substance that needs to be partnered with fat to more effectively convert into vitamin A under the action of carotene enzymes in the liver and intestinal wall, which can be used by the human body.
The fat in eggs is dominated by monounsaturated fatty acids, which are "good fats" that are beneficial to cardiovascular diseases. And eggs are also rich in a variety of trace elements and protein, the egg and Artemisia annua pairing, is absolutely delicious upgrade, nutrition doubled.
Scrambled eggs with artemisia annua
Ingredients: Artemisia annua, egg
Directions: Wash and cut the artemisia into sections, place the stems separately from the leaves, and beat the eggs with a little salt. Heat the pan with oil, add the eggs, sauté and set aside. Add a little oil to the pot, first add the artemisia stalks, stir-fry a few times, then add the leaves of the artemisia annua, add eggs when it is almost cooked, and finally add a little soy sauce to taste, you can get out of the pot.
In addition to stir-frying, artemisia annua is often eaten cold every day, and it is matched with tangerine peel, ginger, garlic, onions and other ingredients, which can enhance the effect of strengthening the spleen, clearing the heart, and dissolving phlegm, and the health effect is also very good.
Warm mix of Artemisia annua
Ingredients: Artemisia annua, tangerine peel, ginger, garlic, onion, southern milk
Directions: Wash the artemisia and blanch in water, place on a plate and set aside. Finely chop the garlic, fry it into a pan to form golden garlic, and leave the garlic oil for later. Take two pieces of southern milk and an appropriate amount of southern milk, mash and add minced tangerine peel, ginger, minced onion, soy sauce, sugar, garlic oil, stir well and drizzle on the artemisia annua, and finally sprinkle with golden garlic.
When eating hot pot shabu-shabu, do you think that artemisia annua is particularly delicious, and it is very delicious without dipping sauce?
That's because Artemisia annua is inherently "salty." According to statistics, the sodium content in Artemisia annua is as high as 161 mg/100 grams, which is a typical high-sodium vegetable, so everyone must remember when eating - less salt! Especially people who need to control sodium intake, such as patients with high blood pressure and kidney disease, should pay special attention when cooking Artemisia annua.
Tips: Fennel, celery, radish, cabbage, cabbage, rape, spinach and other vegetables have a relatively high sodium content, and should also be cooked with as little salt as possible.
1. Look at the variety
There are two main varieties of Artemisia annua on the market: pointed leaves and round leaves. The leaves are small, hard in taste, but the aroma is stronger; the leaves of Artemisia rotundifolia are wide and relatively soft and sticky.
2. Look at the color
Fresh Artemisia annua is basically dark green; if you find that the leaves of Artemisia annua are yellow and the tip of the leaf is wilted, it means that it has been left for a long time, not fresh, and it is not recommended to buy.
3. Look at the stem
In general, artemisia annua with short and thin stems is relatively tender in taste; artemisia annua with thick and long stems is likely to be hollow inside, old and hard to eat, and its nutritional value is relatively poor.