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立秋过后,鲜藕成为人们家庭必备菜之一。藕分为红花藕、白花藕和麻花藕三种。红花藕藕形瘦长,外皮褐黄色、粗糙,含粉多,水分少,不脆嫩;白花藕肥大,外表细嫩光滑,呈银白色,肉质脆嫩多汁,甜味浓郁;麻花藕呈粉红色,外表粗糙,含淀粉多。藕含有多种营养及天冬碱、蛋白氨基酸、葫芦巴碱、干酷基酸、蔗糖、葡萄糖等。鲜藕含有20%的糖类物质和丰富的钙、磷、铁及多种维生素。莲藕的药用功效也十分可观。莲藕生食能清热润肺,凉血行瘀;熟吃可健脾开胃,止泻固精。老年人常吃可以益血补髓,安神健脑。妇女产后忌食生冷,唯独不忌藕,因为它能消瘀。肺结核病人吃藕有清肺止血的功效。尤其是藕粉,既富有营养又易消化,是妇幼老弱皆宜的良好补品,久食可轻身延年。
After the establishment of autumn, fresh lotus become one of the necessary family food. The lotus root is divided into red lotus root, white lotus root and hemp lotus root three. Saffron lotus root shape elongated, brown skin brown, coarse, powdery, less water, not crisp; white lotus root fat, smooth and silky appearance, was silver-white, succulent succulent, rich sweet; Color, rough appearance, with more starch. Lotus root contains a variety of nutrition and aspartate, protein amino acids, trigonelline, dry cool acid, sucrose, glucose and so on. Xianou contains 20% of carbohydrates and rich in calcium, phosphorus, iron and vitamins. The medicinal efficacy of lotus root is also very impressive. Lotus root raw food can heat lungs, cooling stasis; cooked to eat spleen appetizers, diarrhea solid fine. Elderly people can often eat marrow, soothe the nerves brain. Postpartum women should not eat cold, but not avoid lotus root, because it can eliminate blood stasis. Pulmonary tuberculosis patients eat lotus root Qing Qing hemostatic effect. In particular, lotus root starch, both nutritious and digestible, is a good supplement for both aging and weakness of women and children, long time to eat can delay the body.