Asparagus is a very popular vegetable in recent years. The shape of asparagus is very characteristic. It is a vegetable that eats on tender stems. It is called white bamboo shoots when it is not unearthed, and green when it is unearthed.

Asparagus who can not eat

1, bamboo shoots contain insoluble oxalic acid, oxalic acid and calcium can be easily combined into calcium oxalate, calcium oxalate is very unfavorable to patients with urethral and kidney stones. Therefore, people with urinary tract stones and kidney stones should not eat more.

2, bamboo shoots sweet and cold, but also contain more crude cellulose, suffering from severe stomach and duodenal ulcers, stomach bleeding, cirrhosis, esophageal varices, chronic enteritis and other diseases in patients, avoid eating cold Indigestible things, it is not appropriate to eat bamboo shoots, so as not to increase the condition after eating.

3, bamboo shoots Department of cold, astringent products, where the weak spleen or women postpartum and because of eating bamboo shoots will induce recurrence of asthma, people do not eat bamboo shoots straight. In addition, bamboo shoots can also help sore, so patients with hemorrhoids should avoid eating bamboo shoots.

4, in the development of children, bone development is not yet mature. Because the oxalic acid contained in bamboo shoots will affect the body's absorption and utilization of calcium and zinc. If too many bamboo shoots are eaten, calcium deficiency in children will cause rickets, and zinc deficiency will cause slow growth. Therefore, 15 years old should pay attention to not eat more bamboo shoots.

5, because bamboo shoots contain a large amount of oxalic acid, will affect the body's absorption and use of calcium, in order to prevent its disadvantages, in the consumption of bamboo shoots, it should be cooked and cooked, if you use bamboo shoots, shoot bamboo shoots, but also first to put Bamboo shoots are boiled in boiling water for 5-10 minutes and then fried with other foods. In this way, most of the oxalic acid can be decomposed by pyrolysis to reduce its disadvantages, and it can make the dishes no sense of astringency and taste more delicious.

Food value of asparagus

Chinese medicine believes that asparagus tastes sweet and bitter, and it has the effect of moisturizing the lungs, and killing insects.

1. Asparagus helps relieve constipation

Big fish, meat, colored seafood, overeating, consumption of asparagus will have a clear taste, asparagus bright colors, rich in vitamins and cellulose, can relieve greasy, help intestinal peristalsis, relieve constipation and promote bowel movements.

2. Asparagus helps reduce fat and weight

Asparagus contains calories, carbohydrates are very low, but also rich in trace elements, amino acid composition is also appropriate, weight loss when eating has to promote fat metabolism, lipid-lowering diet.

3. Asparagus helps body health

Asparagus contains asparagine, and asparagine has a very special physiological effect on the human body. It can be hydrolyzed into aspartic acid, improve body metabolism, eliminate fatigue, increase physical strength, and have certain preventive and therapeutic effects on hypertension, heart disease, edema, nephritis, anemia, arthritis and other diseases. Asparagus contains chromium which helps prevent atherosclerosis. At the same time, asparagus also contains molybdenum that blocks the synthesis of nitrite and prevents nitrite from harming the human body.

4. Asparagus helps reduce blood fat

Asparagus has a good effect on hyperlipidemia. Asparagus can inhibit the increase of blood lipids and hepatic lipids, and has a certain mitigation effect on hyperlipidemia.

5. Asparagus helps prevent cancer

Asparagus is rich in histones, can promote the normal growth of cells, and effectively prevent the proliferation of cancer cells. Selenium contained in asparagus can eliminate harmful free radicals in the body and inhibit the activity of carcinogens. Asparagus also contains Tianmen which are recognized as capable of preventing cancer and leukemia. Tyrosinase.

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