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民间自古有“冬鲫夏鲇”的说法,这主要是从鱼肉的味道来说的,冬季鲫鱼、夏季鲇鱼相对于其他季节更为肥美。而且,拿鲫鱼来说,鲫鱼汤有润燥滋补的作用,更适合季节寒冷的秋冬食用。冬季是吃鲫鱼的最佳季节,在寒风瑟瑟、寒气袭人的冬季,鲫鱼肉肥籽多,味道鲜美。鲫鱼肉质细嫩,营养价值很高,每百克肉中含蛋白质13克、脂肪11克,并含有大量的钙、磷、铁等矿物质。中医认为,鲫鱼具有健脾和胃、利水消肿、通血脉的作用,是脾胃虚弱、食欲不振、水肿、胃痛等患者的食疗佳品。民间有“鱼生火”的说法,但鲫鱼是个例外,据《本草纲目》记载“诸鱼属火,唯鲫鱼属土,故能养胃”。
Folk since ancient times “winter carp summer ” argument, mainly from the taste of fish, winter carp, summer anchovy relative to other seasons more plump. Moreover, take the carp, the carp soup moisturizing nourishing effect, more suitable for the cold autumn season food. Winter is the best season to eat crucian carp, in the cold wind, the cold winter, crucian carp fat seeds, delicious. Carp tender meat, high nutritional value, containing 100 grams of protein per 100 grams of meat, 11 grams of fat, and contains large amounts of calcium, phosphorus, iron and other minerals. Chinese medicine believes that crucian with spleen and stomach, water swelling, the role of blood vessels, is the spleen and stomach, loss of appetite, edema, stomach pain and other patients diet Jiapin. Folk have “fish fire ” argument, but the crucian carp is an exception, according to “Compendium of Materia Medica” records “all kinds of fish is fire, the only carp is soil, it can stomach.”