哥 林 多 前 书 10:31 [hgb] 所 以 你 们 或 吃 或 喝 , 无 论 作 什 么 , 都 要 为 荣 耀 神 而 行 。
1 Corinthians 10:31 [kjv] Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
LEBHI 3 Herbs
香料
LEBHI 3-1
Green Onion
青葱
青葱食材简介
小青葱别名:香葱、绵葱、火葱、四季葱、细米葱.葱属百合科,是多年生草本植物葱的茎与叶,上部为青色葱叶,下部为白色葱白。原产于西伯利亚,我国栽培历史悠久,分布广泛,而以山东、河北、河南等省为重要产地
营养价值
1. 生葱像洋葱、大葱一样,含烯丙基硫醚。
2.葱叶部分要比葱白部分含有更多的维生素A、维C及钙。
3.葱含有具有刺激性气味的挥发油和辣素,能祛除腥腥膻等油腻厚味菜肴中的异味,产生特殊香气,并有较强的杀菌作用。
食用功效
1、解热、祛痰:葱的挥发油等有效成分具有刺激身体汗腺,达到发汗散热的作用;葱油刺激上呼吸道,使黏痰易于咯出。
2、促消化:葱还有刺激机体消化液分泌的作用,能够健脾开胃,增进食欲。
3、抗菌:葱中所含大蒜素,具有明显的抵御细菌、病毒的作用,尤其对痢疾杆菌和皮肤真菌抑制作用更强。
4、防癌抗癌:香葱所含果胶,可明显地减少结肠癌的发生,有抗癌作用,葱内的蒜辣素也可以抑制癌细胞的生长。
5、促进血液循环:葱叶部分要比葱白部分含有更多的维生素A、维C及钙。葱中含有相当量的维生素C,有舒张小血管,促进血液循环的作用,有助于防止血压升高所致的头晕,使大脑保持灵活和预防老年痴呆的作用。
6、增强体质:经常吃葱的人,即便脂多体胖,但胆固醇并不增高,而且体质强壮。
适用人群
一般人群均可食用。尤适宜脑力劳动者。
禁忌人群
胃肠道疾病、溃疡病者慎食;表虚、多汗者忌食。
选购技巧
1、在挑选小葱的时候,大家主要看葱的葱白,如果小葱的葱白面积占整个大葱的三分之一以下的话,那么说明这个小葱质量不好,口感很差,最佳的比例是一比一,这样的小葱大葱才正宗,味道也更好。
2、我们夏季调凉菜的时候会选择葱来进行拌菜,这样的大葱一般要选择南方的小葱比较好,因为这类小葱一般要求口感细腻,辣味适中,这样才可以完全的融入凉菜里面,吃起来回味无穷。
3、我们挑选南方的小葱的时候,一定要注意仔细检查小葱的叶子,这点很关键,因为我调凉菜的时候,主要就是用的小葱的叶子,所以如果你看到小葱的叶子发黄,或者是有黄斑的话,那么绝对不要买,要买翠绿叶子。
Introduction of spring onion ingredients
Shallots aliases: shallots, green onions, fire onions, four seasons onions, fine rice onions. Alliums belong to the Liliaceae family, which are the stems and leaves of perennial herbs onions, with green onion leaves on the upper part and white onion on the lower part. Originating in Siberia, my country has a long history of cultivation and is widely distributed, with Shandong, Hebei, Henan and other provinces as important origins
nutritional value
1. Like onions and green onions, raw onions contain allyl sulfide.
2. The leaf part of onion contains more vitamin A, vitamin C and calcium than the white part.
3. Onion contains volatile oil and capsaicin with a pungent odor, which can remove the peculiar smell in greasy and thick dishes such as fishy mutton, produce a special aroma, and have a strong bactericidal effect.
Edible effect
1. Antipyretic and expectorant: The volatile oil of onion and other active ingredients can stimulate the sweat glands of the body to achieve the effect of sweating and heat dissipation; onion oil stimulates the upper respiratory tract, making it easy to cough up sticky phlegm.
2. Promote digestion: Onion also stimulates the secretion of digestive juices in the body, which can strengthen the spleen and appetizers and increase appetite.
3. Antibacterial: Allicin contained in onion has obvious antibacterial and virus effects, especially against Shigella and dermatophytes.
4. Anti-cancer and anti-cancer: The pectin contained in chives can significantly reduce the occurrence of colon cancer and has anti-cancer effects. The allicin in onions can also inhibit the growth of cancer cells.
5. Promote blood circulation: The leaf part of onion contains more vitamin A, vitamin C and calcium than the white part of the onion. Green onions contain a considerable amount of vitamin C, which can relax small blood vessels, promote blood circulation, help prevent dizziness caused by elevated blood pressure, keep the brain flexible and prevent Alzheimer's.
6. Enhance physical fitness: People who often eat onions, even if they are fat and fat, their cholesterol does not increase, and their physique is strong.
For people
suitable for majority of the people. Especially suitable for mental workers.
Taboo crowd
Those with gastrointestinal diseases and ulcers should eat it with caution;
Buying skills
1. When choosing green onions, everyone mainly looks at the whiteness of the green onions. If the white area of the green onions accounts for less than one-third of the whole green onions, it means that the quality of the green onions is not good and the taste is very poor. The best ratio is one ratio. One, such scallions and scallions are authentic and taste better.
2. When we prepare cold dishes in summer, we will choose green onions for mixing. Such green onions are generally better to choose southern green onions, because these kinds of green onions generally require delicate taste and moderate spiciness, so that they can be completely integrated into cold dishes. It tastes amazing.
3. When we choose the shallots in the south, we must pay attention to carefully check the leaves of the shallots. This is very important, because when I prepare cold dishes, I mainly use the leaves of the shallots, so if you see the leaves of the shallots turn yellow, Or if you have yellow spots, then absolutely don't buy them, buy emerald green leaves.
青葱的营养成分列表
[ 每100克的营养成分含量 ]
基本营养
能量 27 千卡
蛋白质 1.6 克
脂肪 0.4 克
碳水化合物 4.9 克
粗纤维 1.4 克
脂类
单不饱和脂肪酸 克
多不饱和脂肪酸 克
多不饱和脂肪酸占总脂肪酸的比例 %
反式脂肪酸 克
反式脂肪酸占总脂肪酸的比例 %
胆固醇 毫克
植物固醇 毫克
胡萝卜素 微克
叶黄素类 微克
番茄红素 微克
矿物质
钙 72 毫克
镁 18 毫克
钠 10.4 毫克
钾 143 毫克
磷 26 毫克
硫 4.74 毫克
氯 16.04 毫克
铁 1.3 毫克
碘 微克
锌 0.35 毫克
硒 1.06 微克
铜 0.06 毫克
锰 0.16 毫克
氟 微克
维生素
维生素A 微克
维生素C 21 毫克
维生素D 微克
维生素E 0.49 毫克
维生素K 微克
维生素P(类黄酮) 毫克
维生素B1(硫胺素) 0.05 毫克
维生素B2(核黄素) 0.06 毫克
维生素B3(烟酸) 0.4 毫克
维生素B4(胆碱) 毫克
维生素B5(泛酸) 毫克
维生素B6 毫克
维生素B7(生物素) 微克
维生素B9(叶酸) 微克
维生素B12 微克
维生素B14(甜菜碱) 毫克
氨基酸
亮氨酸 123 毫克
蛋氨酸 22 毫克
苏氨酸 79 毫克
赖氨酸 113 毫克
色氨酸 25 毫克
缬氨酸 93 毫克
组氨酸 39 毫克
异亮氨酸 毫克
苯丙氨酸 61 毫克
Nutrition Facts List of Shallots
[Nutrition content per 100g]
basic nutrition
Energy 27 kcal
Protein 1.6 g
Fat 0.4 g
Carbohydrates 4.9 g
Crude Fiber 1.4 g
lipids
Monounsaturated fatty acids g
polyunsaturated fatty acids g
% of polyunsaturated fatty acids in total fatty acids
trans fatty acid grams
Trans fatty acids as % of total fatty acids
Cholesterol mg
Plant sterols mg
Carotene mcg
Lutein micrograms
Lycopene mcg
minerals
Calcium 72 mg
Magnesium 18 mg
Sodium 10.4 mg
Potassium 143 mg
Phosphorus 26 mg
Sulfur 4.74 mg
Chlorine 16.04 mg
Iron 1.3 mg
Iodine mcg
Zinc 0.35 mg
Selenium 1.06 mcg
Copper 0.06 mg
Manganese 0.16 mg
Fluorine micrograms
vitamins
Vitamin A mcg
Vitamin C 21 mg
Vitamin D mcg
Vitamin E 0.49 mg
Vitamin K mcg
Vitamin P (flavonoids) mg
Vitamin B1 (thiamine) 0.05 mg
Vitamin B2 (riboflavin) 0.06 mg
Vitamin B3 (niacin) 0.4 mg
Vitamin B4 (choline) mg
Vitamin B5 (pantothenic acid) mg
Vitamin B6 mg
Vitamin B7 (Biotin) mcg
Vitamin B9 (folic acid) mcg
Vitamin B12 mcg
Vitamin B14 (betaine) mg
amino acid
Leucine 123 mg
Methionine 22 mg
Threonine 79 mg
Lysine 113 mg
Tryptophan 25 mg
Valine 93 mg
Histidine 39 mg
Isoleucine mg
Phenylalanine 61 mg
LYDIA ENOCH HOMESCHOOL UNION