Nutritional reference (per kloc-0/00g)
Heat (6 14.86 kcal)
Vitamin B6 (0.09 mg)
Protein (38.28 g)
Vitamin B 12(0. 18 μ g)
Fat (48.48g)
Pantothenic acid (1.20mg)
Carbohydrate (6.77 g)
Dietary fiber (1.92g)
Vitamin A (57.00 micrograms)
Carotene (252.09 μ g)
Thiamine (0.17mg)
Riboflavin (0.08 mg)
Nicotinic acid (1.03 mg)
Vitamin C (6.39 mg)
Vitamin E (22.99 mg)
Calcium (440.06 mg)
Phosphorus (482.08 mg)
Potassium (36 1.72 mg)
Sodium (2235.4 1 mg)
Iodine (23. 10 μ g)
Magnesium (194.83 mg)
Iron (5.18mg)
Zinc (2.02 mg)
Selenium (5.05 micrograms)
Copper (0.69 mg)
Manganese (2.18mg)
Medical efficacy
Clearing away heat and resolving phlegm, stimulating appetite, resisting bacteria and viruses, preventing cancer and arteriosclerosis.
Edible taboo
Those with low iodine should not eat, and those with excessive sweating should not eat.
It is not easy to get calcium oxalate stones.
Fan Zhihong, an associate professor at the College of Food Science of China Agricultural University, told the reporter that there is no scientific basis for this understanding. Eating shallots and tofu is not easy to form calcium oxalate stones.
Fan Zhihong said that most plants contain oxalic acid. Among the common vegetables on the family table, the highest oxalic acid content is naturally spinach, and the oxalic acid content of shallots is relatively low, even negligible.
Fan Zhihong emphasized that the threat of oxalic acid not only affects the absorption of calcium, but also leads to stones. Many medical studies have found that after oxalic acid in food is absorbed, the excretion of oxalic acid in urine will also increase significantly. Long-term excretion of oxalic acid may increase the risk of calcium oxalate stones. Therefore, eating foods rich in calcium frequently is an important dietary measure to reduce the occurrence of kidney calculi. When eating vegetables, you should eat more calcium-rich foods such as bean products, sesame paste and milk, because oxalic acid and calcium combine in the pot or precipitate in the digestive tract, which will reduce the absorption of oxalic acid. If the food rich in calcium is completely separated from oxalic acid according to the method of eating a low-calcium diet, it will create more opportunities for oxalic acid to be absorbed by the human body and increase the chances of forming calcium oxalate in the body.
Readers should be reminded that oxalic acid in vegetables can be completely reduced to a level that is not harmful to health as long as it is properly processed and cooked. Many nutritionists at home and abroad have found that discarding vegetable soup after blanching can effectively reduce the oxalic acid content in vegetables, and the reduction rate is between 30% and 87%. But how much oxalic acid can be removed after blanching depends on the firmness of the vegetables themselves.