The nutritional value of burdock and how to eat it

Burdock is a kind of tuber vegetable often eaten in autumn and winter, with a unique taste and rich nutrition, suitable with anyone, is one of the necessary family dishes, here we learn about the nutritional value of burdock.

The nutritional value of burdock

Burdock contains burdock glycoside, burdock phenol A, burdock phenol B, inulin, fiber, protein, calcium, phosphorus, iron and other vitamins and minerals needed by human body, among which carotene content is 150 times higher than that of carrot, protein and calcium content is the first among roots and stems, in addition, burdock root contains inulin and volatile oil, burdock acid, a variety of polyphenolic substances and aldehydes, and is rich in fiber and amino acids.

Protein

Burdock has the highest protein content among the tubers, and most of them are high quality protein. For vegetarians, regular consumption of burdock is a good way to supplement protein, which can strengthen the body and resistance.

Inulin

Burdock is rich in inulin, which is an aggregate of several fructose sugars, but this fructose cannot be absorbed and utilized, and is excreted directly by the kidneys through the urine after consumption, while the content of this sugar in burdock is very high, so regular consumption of burdock has a weight loss effect, and inulin can also test the function of the kidneys.

Amino acid

Burdock contains a large number of amino acids, including the 8 essential amino acids, in addition, the content of aspartic acid in burdock is very high, can regulate the metabolic function of the brain and nerves, can prevent and control some neurological brain diseases, but also in the treatment of cardiovascular disease has a very good effect, such as the treatment of arrhythmia, tachycardia, mental failure, myocardial infarction, etc. are effective.

Carotene

The content of carotene in burdock is more than 150 times that of carrot. Carotene is the necessary source of vitamin A formation in human body, regular consumption of burdock can provide sufficient vitamin A original for the body and promote the formation of vitamin A. Stimulate eye cells to synthesize retinol, protect eyesight and relieve eye fatigue.

Calcium

Burdock is the highest calcium content among all tubers, its calcium content exceeds that of milk, and because of the low oxalic acid content in the tubers, it has little effect on the body's digestion and absorption of calcium, and the calcium in burdock can be absorbed and utilized in the body with high efficiency, making burdock a good source of calcium.

Cellulose

Burdock tubers and stems contain a lot of cellulose, of which lignin and hemicellulose have the function of stimulating the intestinal tract, and can increase satiety, reduce the consumption of other foods, promote the peristalsis of the gastrointestinal tract, speed up defecation, reduce the absorption of fat in the gastrointestinal tract, and have a stomach and weight loss effect.

Oily substance

Burdock stems and leaves contain volatile oil, tannin, mucilage, caffeic acid, chlorogenic acid, isochlorogenic acid and so on. Burdock fruit contains burdock glycosides, fatty oil, sterols, thiamin, burdock phenol and many other chemical components, fatty oil accounts for 25%~30%, which means burdock can be processed into industrial oil.

How to eat burdock

Stir-fried burdock

Ingredients: burdock, carrot, salad oil, dried chili, cooking wine, soy sauce, sugar, white vinegar, white sesame. Method. 1. Peel and wash burdock, cut thin slices and soak in vinegar water or salt water, peel carrots and cut thin slices, remove seeds from dried chili peppers and cut into julienne strips. 2. Roast white sesame seeds in a pan and set aside. 3. Put oil in the pan, put dried chili pepper, stir-fry on low heat, pour in burdock very carrot slices, turn to high heat, stir-fry for 3 minutes, pour in wine, sugar, soy sauce to taste, sprinkle white sesame seeds on the pan.