Wild vegetables prolong life, eating a lot helps detoxify, improve blood sugar and good eyesight

Purslane helps cool the body

Wild vegetables in the summer often grow better because of the heavy rain, including purslane. Purslane is relatively soft at this time. The vegetable has a sour taste, not bitter, and can be used to make many delicious dishes.

According to Dr. Duong Ngoc Van (Medlatec General Hospital), purslane is also known as longevity herb. Except for the roots, the remaining parts of purslane can be processed. Not only is it a food, purslane is also considered a valuable medicine with many health benefits. This wild vegetable is considered a longevity vegetable.

Purslane is a wild vegetable known as the longevity vegetable, helping to prolong life and improve blood sugar.

The substances in purslane are effective in protecting nerve cells from hypoxia. Using this wild vegetable is effective in supporting the treatment of Alzheimer's because it contains an inhibitor of the enzyme acetylcholinesterase - a substance commonly found in people with Alzheimer's. Using purslane can help improve the condition of people with type 2 diabetes. Because the vegetable has the effect of reducing free fatty acids in the blood, reducing insulin resistance in the body, reducing fasting blood sugar and reducing increased liver enzymes.

Experts also say that purslane also has the effect of cooling, improving blood sugar and good eyesight. In the summer, people should eat a lot to cool down and purify the liver. This vegetable can be used in many other ways such as cooking soup, squeezing juice to drink, boiling water...

Although the vegetable is good for health, when using fresh purslane, people should note to use from 50 - 100 grams/day. When processing, it is important not to overcook it because it will lose the nutrients in the vegetable. People with a history of kidney stones, diarrhea or pregnant and lactating women should limit their use.

Suggested delicious dishes from purslane

Purslane fried cake

Main ingredients : Purslane, eggs, flour, cornstarch, onion

Making:

+ Wash the purslane, drain. Then blanch it in boiling water, then put it in cold water to cool it quickly. Next, squeeze out the water and place it on a cutting board, use a knife to chop it finely, and put it in a bowl.

+ Chop the onion into a bowl, add a teaspoon of salt, a little pepper and beat 1 egg. Then, add 10 grams of cornstarch and a gram of yeast powder and mix well with chopsticks, slowly add the flour and stir together. To create a fluffy mass, add 1 tablespoon of cooking oil, which also helps the donuts to be more fragrant.

+ Once you have a smooth dough, cut it into 3-4 pieces of equal size. Knead the dough into a circle, then use your hands to flatten a little dry flour on top so the dough doesn't stick, then roll it into a round piece of dough.

Add oil to the pan, once the oil is hot, arrange the prepared bread slices on top, then brush a layer of cooking oil on the surface to lock in moisture, bake for 1 minute then flip over for another minute. Fry until the bread puffs up slightly and turns golden brown.

* Boiled purslane

Simple and easy to make, you can make boiled purslane. Ingredients include: 500gr purslane, ginger, common spices.

Making:

Pick out all the damaged leaves and old stems of the purslane, wash it, and drain it. Add enough water to boil in a pot, add a little salt. Once the water has boiled, add the purslane, wait for the water to boil again and the purslane stems to soften, then turn off the heat, scoop the purslane into a clean basket to drain. Finally, just put the vegetables on a plate and prepare the dipping sauce. Dip the vegetables with fish sauce, lemon, ginger, and sugar to taste.

*Purslane soup with perch

Ingredient:

+ 300gr purslane

+ 5 delicious perch

+ Seasoning salt, MSG, pepper

+ Scallions

Making:

+ Clean the tilapia, marinate with spices. Pick off damaged leaves from the purslane, wash and drain.

+ Boil enough water, add the marinated fish. Wait until the fish is cooked, then add the vegetables. When the vegetables are cooked, add the green onions and when serving, add a little pepper to the soup. For a stronger flavor, prepare a bowl of fish sauce with garlic and chili to dip the fish.

Purslane soup with perch has a sweet and sour taste from each purslane stem. Eating it in the summer helps to cool down the body very well.

Source: https://giadinh.suckhoedoisong.vn/loai-rau-dai-keo-dai-tuoi-tho-an-nhieu-giup-giai-doc-cai-thien-duong-huyet-va-thi-luc-tot-172240713150807943.htm