GĐXH - Leeks are considered best eaten in spring to warm the stomach and prevent infections.
Chives are a food for all four seasons, but are considered best eaten in spring. According to traditional medicine, chives have a sweet and spicy taste, warm properties, and have the effect of warming the middle and replenishing deficiency, regulating internal organs, and nourishing the kidneys and yang.
Chives are quite rich in nutrients including sugar, protein, fat, carotene, vitamins B, C, fiber, calcium, phosphorus, iron, etc. They also contain many active ingredients with antibacterial and anti-inflammatory properties.
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Modern research shows that chives are rich in fiber, which stimulates digestion, promotes intestinal motility, and prevents constipation and tooth decay. The fiber in this vegetable also has the ability to balance intestinal bacteria, reduce the effects of intestinal mucosal carcinogens, and actively prevent colon cancer. In addition, chives also have the effect of supporting the treatment of hypertension and heart disease.
In the winter, when the weather is cold, you can use boiled chives to drink instead of tea during the day to help warm the stomach. When eating a lot of meat, you can drink this water to avoid bloating.
Health benefits of chives
Helps fight inflammation
Sharing on SKDS Newspaper, Dr. Huynh Tan Vu said that chives are especially good for respiratory and intestinal diseases in children. Chives have been studied by scientists to contain compounds: Sulfide, saponin and bitter substances... In particular, Odorin in chives is considered a specific antibiotic for staphyllococcus aureus and Bacillus coli.
In addition, chive seeds also contain alkaloids and saponins. Fresh juice of chives leaves contains many antibiotics against many types of bacteria, such as a multi-bacterial antibiotic for bacteria in the digestive tract in general and especially for intestinal diseases in particular such as Staphyllococcus aureus, Samonella typhi, Sh Flexneri and Subtilis, colipathogene and Coli bethesda. The properties of this antibiotic are quite stable.
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Helps lower blood pressure and cholesterol
Like garlic, chives contain allicin. Allicin helps lower blood pressure and prevents the production of cholesterol in the body. Furthermore, they also have antibacterial and antifungal properties, which help eliminate bacteria and fungi in the intestines, ensuring that the digestive system functions properly.
Good for skin
Because chives have antibacterial and antifungal properties, they are good for the skin and can also help with skin infections. Chives can be used as a substitute for topical creams to treat scabs and heal open wounds. Thanks to these properties, chives can kill bacteria and fungi, helping wounds heal faster.
In addition to the above effects, chives also help prevent uncomfortable problems during pregnancy, prevent blood clots, and effectively prevent acne.
Helps strengthen bones
Chives are rich in vitamin K - a vitamin responsible for your bone health. Women are especially susceptible to osteoporosis than men, so regularly eating chives will help increase bone density.
How much chives is best to eat?
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Chives are a very popular vegetable, can be used to prepare many different dishes, such as eaten raw, used to cook soup, stir-fried,... or can also be used to decorate dishes to make them more attractive.
Chives are quite benign, however, they must be consumed properly, avoiding overuse. You should only consume chives in moderation, otherwise you will easily experience indigestion. For those with a history of allergies to onions and garlic, you should pay attention because it is likely that you may also experience an allergic reaction when eating chives.
In addition, dishes containing chives should only be eaten after preparation, and absolutely not left overnight because otherwise it is very easy to get food poisoning.
Source: https://giadinh.suckhoedoisong.vn/loai-rau-giup-khang-viem-va-phong-benh-xuong-khop-cuc-tot-nguoi-viet-nen-an-de-tang-cuong-suc-khoe-172250208172839148.htm
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