Huahua vegetable is the earliest wild vegetable in China, with a history of thousands of years of consumption and the effect of clearing heat and dampness.
The health benefits of Huahua vegetable
Huahua vegetable, also known as qian cai, wild huahua vegetable, huahua weed, etc., the young seedlings and tender stems and leaves are edible, with a delicious taste, tender texture, and rich nutrition.
Eating Huahua vegetable can prevent anemia, promote children's growth and development, and also have certain health benefits for the elderly who lack calcium.
In addition, the whole plant contains unique substances such as volatile oil and qian alkaloids, which can prevent gastrointestinal parasites and eliminate bad breath.
Therefore, Huahua vegetable, as a health food suitable for both young and old, is not only consumed by ordinary people, but also appears on the tables of hotels and restaurants.
The edible parts of Huahua vegetable
Both the young seedlings and tender stems and leaves of Huahua vegetable can be consumed, making it a delicious and healthy wild vegetable suitable for all ages.
Huahua vegetable is also rich in nutrients. According to analysis, 100 grams of tender seedlings contain 3.5 grams of protein, 0.8 grams of fat, 6 grams of carbohydrates, 1.2 grams of crude fiber, 6.35 milligrams of carotene; 0.13 milligrams of vitamin B1, 0.29 milligrams of vitamin B2, 69 milligrams of vitamin C, and various minerals, with a high calcium content of 209 milligrams and an iron content of 0.9 milligrams.
The side effects of Huahua vegetable
The side effects of Huahua vegetable mainly come from the porphyrin substances it contains. Plants that contain this substance are photosensitive plants. After eating, if exposed to sunlight, it can easily cause a skin disease called plant phototoxic dermatitis; mild symptoms include redness and swelling of the skin, general prickling pain and itching, and severe cases can even be fatal.
