Does Agaricus lemaneiformis prevent cancer? Rich in dietary fiber, even cabbage loses~

In the hot summer, choose asparagus to eat cold or cooked, which is not only nutritious but also a good ingredient for cancer prevention. Nutritionists say that asparagus is a very magical vegetable. It not only has zero cholesterol and low calories, but also contains more dietary fiber than cabbage. It is rich in zinc and iron, and is a good nutritional supplement for gout patients.

Hong Ruopu, a nutritionist at the Zhongxiao branch of Taipei Municipal United Hospital, pointed out that the dragon beard vegetable is a seedling of the chayote plant with a stem of about 15 to 20 centimeters. It is named because of its slender and curly appearance, which resembles the tentacles of a legendary dragon. It contains many nutrients and anti-cancer substances, such as selenium, dietary fiber and asparagine, which can inhibit the growth of cancer cells.

Agaricus lemanii promotes gastrointestinal motility and reduces the risk of colorectal cancer

In particular, the asparagine contained in Gramina lemaneiformis is also a type of amino acid that can combine with other amino acids to form molecules that can absorb toxins in the body and eliminate them. The rich dietary fiber can absorb excess fat and metabolic waste in the intestinal wall, promote gastrointestinal motility, prevent constipation, and reduce the risk of colorectal cancer.

At the same time, asparagus is rich in vitamins A, B1, B2 and various nutrients such as potassium, calcium, magnesium, phosphorus, iron, zinc, etc., and has extremely low calories. It is an ideal delicacy for modern people who pay attention to health. In particular, organic agaragar is rich in iron and has no pesticide residue concerns, so it can even be eaten by pregnant women.

Gramineae is a very magical vegetable. It not only has zero cholesterol and low calories, but also contains more dietary fiber than cabbage.

Gramina is low in calories and rich in dietary fiber.

Nutritionist Hong Ruopu emphasized that according to data from the Taiwan Food Nutrition Database, each 100 grams of asparagus contains only 17 calories, so there is no need to worry about excessive intake and causing obesity problems. It is also rich in dietary fiber, with 1.9 grams of dietary fiber per 100 grams, which is higher than common cabbage (1.3 grams).

In addition, the purine content in Agaricus balsamifera is low, making it suitable for gout patients; the low sodium content has a health-care effect on patients with heart disease and hypertension. Regular consumption of Agaricus balsamifera can also promote diuresis and sodium excretion, dilate blood vessels, and lower blood pressure. However, because Agaricus lemaneiformis is high in fiber and has a cold nature, people who often have cold hands and feet, weak stomach or diarrhea should not eat too much of it.

【Selection and cooking of Agaricus balsamifera】

• 1. Look at the beard: straight ones are young, curly ones are old.

• 2. Look at the leaf buds: obese people are better.

• 3. Bend it and see if the stem is tender. Look at the head of the asparagus, there shouldn't be even a hint of brown. If there are one or two brown strands in the whole bunch, it means the whole bunch is old and has been stored for a long time.

How to save:

• 1. Eat it while it’s fresh: The longer the agaragar is picked, the older its fibers become, so it should be eaten while it’s fresh.

• 2. If you buy the asparagus and want to put it on display, don’t cut it with a knife first, as it will ruin the taste. Don't pick off the dragon's whiskers, as they taste the best. If you are not eating it right away, spray some water on it, put it in a plastic bag and refrigerate.

How to eat:

Boil it in water and let it cool before eating. It can be served with sesame dipping sauce (put the fried sesame seeds, soy sauce, sugar, salt and garlic into a juicer and blend well, or add some lemon juice after blending).

[Smoke-free cuisine - cold-mixed asparagus]

• Ingredients: 1 handful of Asparagus cochinchinensis (300 grams), 2 teaspoons of white sesame seeds (5 grams).

• Sauce: 2 tablespoons Japanese-style sauce.

practice:

1. Wash and pick the asparagus, cut into sections, put into boiling water, add some salt and a little olive oil, and blanch for 6 minutes.

2. After blanching, remove from the water and immediately put it in ice water to cool down and maintain its crispness.

3. Drain the asparagus, take it out and place it on a plate. Pour the sauce on it and sprinkle with white sesame seeds. You can eat it directly or put it in the refrigerator for a while to make it more flavorful.