Purslane is a wild vegetable that many people like. It is rich in trace nutrients and has many benefits for the human body. Do you know how to eat purslane?
[How to Eat Purslane]
1. Cold mixed purslane
After rinsing the purslane, blanch it in boiling water, then mix it with garlic, soy sauce, vinegar, chili oil, salt, etc.
2. Stir-fried purslane with eggs
Pick some fresh purslane leaves, wash and drain them, then add a few eggs, salt, and stir well. Fry the eggs in hot oil until cooked.
3. Purslane and lean meat porridge
First boil the rice for 20-30 minutes, then add lean meat marinated with black pepper and ginger slices. Continue to simmer for about 15 minutes. Add the cleaned purslane and simmer for another 5 minutes. Season with salt.
[Purslane and Kidney Damage]
Because of its powerful effects, purslane has also made its way onto the dining table. Eating purslane can not only enhance myocardial function, prevent and treat heart disease, but also lower blood pressure, slow down heart rate, and protect the heart. However, pregnant women should pay attention and must not eat it.
Purslane is cold in nature and has a lubricating effect. It also has an excitatory effect on the uterus, which can cause uterine contractions. Taking purslane during pregnancy may lead to miscarriage, so pregnant women should not consume purslane internally.
In fact, it is the crystals in the kidneys, known as "oxalate crystals," and purslane is a high-oxalate plant.
[Foods that Cause Kidney Damage]
Peanuts, cashews, and even star fruit.
All of this is related to oxalic acid, a natural substance found in many plants (such as spinach and beets) that can be lethal in high doses.
However, most of the time, the harm to health is hidden, such as mechanical damage caused by the precipitation of oxalate crystals, kidney stones or kidney damage, visual impairment, reduced mineral absorption, and thyroid dysfunction.
However, there is no need to worry excessively, especially for healthy individuals. But there are a few types of people who need to pay more attention: those who frequently consume high oxalic acid content, those with weak oxalate processing ability, menopausal women with declining estrogen levels, and those who take excessive antibiotics.
