How to preserve ant vegetable? The nutritional value of ant vegetable

In daily life, when the season of purslane comes, people will go to the fields and pick some purslane to taste and enjoy a nutritious and healthy wild vegetable. Purslane has an outstanding nutritional feature, and its ω-3 fatty acid content is higher than any other plant. The following is about how to preserve purslane if you can't finish it.

Contents of this article

1. How to preserve ant vegetables

2. Nutritional value of ant vegetable

3. Precautions for eating ant vegetables

How to preserve ant vegetables

In fact, washing and placing in the refrigerator (never freeze) can ensure the quality of ant vegetables. Another way is to dry it in the sun and soak it in hot water when eating. This method is simple and direct, but it depends on the weather. The time for drying must be planned. It is not allowed to dry in unpredictable weather. It must be ensured that the sun is in the sky in the next few days. In this weather, after 4-7 days of drying, basically all the moisture of ant vegetables has evaporated. However, under the premise of drying, it must be "killed". Experiments have shown that if ant vegetables are not "dead", they will be dried in time for 2 months, and the leaves will still be green. This is unsuccessful. "Killing" ant vegetables is very simple. You only need to blanch them in salt water for a few minutes, take them out, drain the water, and place them in the sun. There are two other methods of drying. Put the washed ant vegetables in a steamer and steam them until they change color, then take them out and put them in the sun. This method may cause some of the original ingredients of ant vegetables to be lost. Another common practice in Anhui is to wrap the ant vegetable with a layer of wood ash and then dry it in the sun. This method may seem dirty, but it retains the highest quality ingredients of the ant vegetable.

Nutritional value of ant vegetable

Purslane is rich in nutrients such as dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C, etc.

Purslane has a prominent nutritional feature: its ω-3 fatty acid content is higher than any other plant. ω-3 fatty acids can inhibit the body's absorption of cholesterol, reduce blood cholesterol concentration, improve blood vessel wall elasticity, and are very beneficial for preventing and treating cardiovascular diseases.

Traditional medicine believes that Purslane is cold and sour in nature, and has the functions of clearing away heat and detoxifying, dispersing blood and reducing swelling, and promoting diuresis and moistening the intestines. It is used to treat diseases such as enteritis, dysentery, hematuria, urethritis, eczema, dermatitis, leucorrhea, various carbuncles, boils, breast pain, hemorrhoidal bleeding, snake bites, and tuberculosis.

Modern medical research shows that Purslane has a strong inhibitory effect on many pathogenic bacteria such as Escherichia coli, Salmonella typhi, Shigella dysenteriae, Staphylococcus aureus, etc., especially it has a stronger killing effect on Shigella dysenteriae.

Precautions for eating ant vegetables

1. Ants must be eaten in small amounts, and you can eat more after you get used to it. You can only add white sugar, not brown sugar, because brown sugar is warm in nature, which goes against the direction of treatment.

2. Ant vegetable is a cold food. People with weak spleen and stomach, diarrhea and pregnant women should avoid eating it.

3. People who have diarrhea caused by abdominal cold, or if it is simply general diarrhea caused by cold, do not eat it by mistake.

4. If you are taking Chinese medicine and there is turtle shell in the prescription, be aware that ant grass and turtle shell are incompatible and should not be taken together.

5. When picking ant greens, you should be careful not to pick them on the roadside, as they are easily contaminated by car exhaust and pesticides. It is best to pick fresh, shiny wild vegetables from the suburbs. In addition, the ant greens you pick should be soaked in clean water for more than two hours to ensure safety and hygiene.