What are the pros and cons of eating spring bamboo shoots What are the disadvantages of eating sprin

Introduction to the knowledge of spring bamboo shoots: bamboo shoots, also known as bamboo shoots, are perennial evergreen herbaceous plants, and the edible part is primary, tender and fat, short and strong buds or whips. Bamboo is native to China, with many types, strong adaptability and wide distribution.

The underground stems of scattered bamboo species such as moso bamboo and early bamboo are deeper into the soil, and the bamboo whip and bamboo shoot buds are protected by the soil layer, which is not easy to be damaged by frost in winter, and the bamboo shoot period is mainly in spring. Bamboo shoots are available all year round, but only spring and winter shoots taste the best. When cooking, whether it is cold dressing, stir-frying or boiling soup, it is fresh and fragrant, and it is one of the delicacies that people like.

Nutritional analysis of spring bamboo shoots: Spring bamboo shoots are light and tender in taste and rich in nutrition. It contains sufficient water, rich vegetable protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high fiber content, and regular consumption has the function of helping digestion and preventing constipation.

Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and more crude fiber. Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, benefiting blood, dissolving phlegm, eliminating appetite, and brightening eyes. Spring bamboo shoots are suitable for people:

1.It can be eaten by the general public. 2.

People with allergies will eat too much to affect their health, among which patients with severe gastric and duodenal ulcers, gastric bleeding, liver cirrhosis, esophageal varices, chronic enteritis and other diseases should avoid eating; Children before the age of 15 should pay special attention and should not eat too much; People with weak spleen and stomach or women after childbirth, as well as people with asthma induced by eating bamboo shoots should not eat bamboo shoots; The content of insoluble calcium oxalate in spring bamboo shoots is more, so patients with urethral stones, kidney stones, and gallstones should not eat more, and the elderly and frail, those with indigestion, and those with spleen deficiency and intestinal slippery should not eat more spring bamboo shoots. Therapeutic effect of spring bamboo shoots: spring bamboo shoots are sweet, slightly cold, and non-toxic; It has the effects of clearing heat and dissolving phlegm, invigorating qi and stomach, curing thirst, diluting waterways, and refreshing the stomach; It is suitable for edema, ascites, beriberi, acute nephritis edema, wheezing and coughing, diabetes, thirst and fever.

Guidance on the practice of spring bamboo shoots: Fresh bamboo shoots should not be eaten more, and it is best not to exceed half a root per person per meal.

Bamboo shoots are the young stems of bamboo, a perennial plant in the Poaceae family. It is also known as hairy bamboo shoots, hairy bamboo shoots, etc. It is mainly produced in the Yangtze River basin and various parts of the south of China, and is an ordinary vegetable in the south of China.

There are many types of bamboo shoots, which can be divided into winter shoots picked in winter, spring shoots picked in spring, and whip shoots picked in summer. Among them, the quality of winter bamboo shoots was the best, followed by spring bamboo shoots, and whip bamboo shoots were the worst. Traditional Chinese medicine believes that bamboo shoots are sweet and cold; into the stomach and large intestine meridians.

It has the functions of clearing heat and dissolving phlegm, diluting water and reducing swelling, moistening the intestines and laxative, and there are many dietary remedies. For example: (1) Cough during fever in acute illness

50 grams of winter bamboo shoots, 50 grams of minced pork, 100 grams of japonica rice, add an appropriate amount of salt, minced green onions, and sesame oil to cook porridge and eat. (2) Fever and thirst at the beginning of measles and chickenpox, and unfavorable urination: 50 grams of fresh bamboo shoots, about 250 grams of crucian carp, boiled soup and eaten, can promote diarrhoea and early healing of diseases.

3) Long-term diarrhea, dysentery, prolapse: 50 grams of fresh bamboo shoots, 100 grams of japonica rice, boiled porridge and regular food. (4) Postpartum fever, upset, and hot hands and feet

100 grams of fresh bamboo shoots, it is best to use fresh bamboo ru, bamboo leaf heart, water decoction, and drink soup. (5) Constipation: 100 grams of fresh bamboo shoots, stir-fried or cooked.

In addition, boiling water with the root of fresh bamboo shoots instead of tea can reduce blood cholesterol and play a role in hyperlipidemia and hypertension. Since bamboo shoots contain more oxalic acid, which will affect the body's absorption of calcium, children are growing up and should not eat more; People with urinary tract stones should not eat it. Some people are allergic to bamboo shoots, so they should avoid eating them.

People who do not eat chili peppers and are prone to seasonal allergies should not eat spicy foods such as chili peppers in spring, because such foods will produce histamine in the body, causing or aggravating allergic symptoms such as runny nose and nasal congestion.

If you eat too much spring bamboo shoots, you may have gastrointestinal discomfort, urinary stones, allergic reactions and other disadvantages. However, due to the different physique of individuals, the amount of food eaten is also different, and such consequences may not occur, so it is recommended to eat in moderation to avoid endangering your health.

1. Gastrointestinal discomfort: bamboo shoots are common vegetables in life, but because they contain more fiber, if they are consumed too much, it may be difficult for the body to digest and absorb, so that they remain in the gastrointestinal tract for a long time, which may cause symptoms such as abdominal distention, abdominal pain, diarrhea, etc.;

2. Urinary system stones: bamboo shoots contain more oxalic acid, and after oxalic acid is combined with calcium in the human body, it is difficult to dissolve and digest, and it is easy to form calcium oxalate. If it settles in the kidneys or urethra, it can lead to the formation of urinary stones;

3. Allergic reactions: Some people may be allergic to bamboo shoots due to personal physical reasons, and if they are overeaten, they may induce severe allergic reactions, such as erythema, itching, and even dyspnea, which is life-threatening.

The nutritional value of bamboo shoots is high, which contains protein, dietary fiber, vitamin C, niacin, calcium, phosphorus, iron and other nutrients.

1. Cold spring shoots.

If you don't know how to eat spring shoots, then you might as well try to eat it cold, cold spring shoots are very distinctive, and have a good appetizing effect, the specific method is not very complicated, as long as you prepare about 5 fresh spring shoots, wash it first, and then cut it into pieces, put it in boiling water and cook for a while, the cooking time can not be too long, of course, it can not be too short, as long as it is cooked, after cooking, take out the spring shoots, put it in a bowl and add some salt, Vinegar and oil, stir well and serve.

2. Stir-fry spring bamboo shoots.

Stir-fried spring bamboo shoots is also a dish worth making and tasting, this dish is very refreshing, and the method is the same as the usual fried other vegetarian dishes, as long as the washed and cut spring bamboo shoots are put into a pot that has been heated with dripping oil, stir-fried evenly, and you can enjoy it after stir-frying until fragrant. The most important thing to pay attention to in stir-fried spring bamboo shoots is to control the fire, if the fire is too strong, it is easy to fry the spring bamboo shoots and stir-fry the paste, which will not taste good, and the nutrition will be lost.

3. Make soup with spring bamboo shoots.

The soup with spring bamboo shoots is also very delicious and delicious, this method is generally recommended to be made with some other ingredients, usually it can be boiled into soup with the old hen to drink, so that the most nutritious, and the taste is the freshest. When you cook the old hen soup, put the washed and cut spring bamboo shoots into it and cook it together until it is cooked, and then drink the soup and eat the bamboo shoots, not only the taste of the soup is very fragrant, but also the taste of the spring bamboo shoots is also very fragrant and fresh, especially worth mentioning that the nutritional value is also very sufficient, which can strengthen the body.

Angelica spring bamboo shoots black chicken soup.

Materials. half a black-bone chicken; 100 grams of spring shoots; Angelica sinensis 5 grams; 5 grams of astragalus; 8 red dates; Scallions; Ginger; Salt; Pepper.

Method. Slice the spring shoots.

Wash the angelica and astragalus and put them in the tea bag, and the red dates are soaked.

Clean the black chicken, chop it into pieces, put a few peppercorns in a pot under cold water, and blanch it.

Put the blanched black chicken in a casserole.

Add green onions, ginger, red dates and tea bags, bring to a boil over high heat, turn to low heat and simmer for about 1 hour.

Then add the spring shoots, season and simmer for another 15 minutes.

Bamboo shoot ribs and salted meat broth.

Materials. 350 grams of spring bamboo shoots; 400 grams of pork ribs; 60 grams of bacon meat; ginger 10 grams; 2 shallots; salt to taste; A pinch of cooking wine.

Method. Peel the bamboo shoots and cut them into hob pieces, boil them in boiling water for five minutes to remove astringency and destroy oxalic acid, then remove them from the cool water and drain them; Slice the ginger and chop the shallots into small pieces.

Chop the pork ribs into small pieces, boil in boiling water for 2 minutes to remove the blood, then remove the cold water and drain; Cut the bacon into centimeter-thick slices.

Put the pork ribs into the soup pot, fill the amount of cold water at one time, boil over high heat, skim off the foam, then put in the bamboo shoots and boil again, pour a little cooking wine at this time, close the lid, turn to low heat and cook for 1 and a half hours.

Open the lid, turn the heat to a high level, add the bacon and ginger slices and bring to a boil, reduce the heat to low and cook for 20 minutes.

Open the lid to taste the soup, add salt as appropriate, and finally close the lid and cook for 10 minutes to let the soup taste.

Garnish the noodle soup with a few shallots.