Is dried ginseng the same as fresh ginseng? On what basis?

In fact, fresh ginseng is a mountain ginseng dug directly from the ground, which has not been produced and processed, and does not undergo a series of treatments such as de-drying like dried ginseng, so fresh ginseng is a better preservation of the natural essence of mountain ginseng. And has the study of the staff that found that fresh ginseng.

ginsenosides.

The ingredients are higher than those of dried ginseng, so the comparison between the two, or the nutritional elements of fresh ginseng are a little higher, and the efficacy is also better.

The biggest difference between dried ginseng and fresh ginseng is that fresh ginseng has fewer nutrient elements and higher nutrient elements. However, fresh ginseng is easy to appear moldy or rotten, and the storage time is relatively short, and fresh ginseng is also divided into seasons, not all the time can be bought, at this moment the advantages of dried ginseng are highlighted, so the market of dried ginseng is also very good, and it is popular among the people.

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If only in terms of nutrients, it means that fresh ginseng contains nutrients, which is more conducive to the body's absorption, digestion and application. However, fresh ginseng is not conducive to storage, and if it is not stored scientifically, it is easy to cause trace elements.

In severe cases, there will be decay, and through the production of dried ginseng can be extremely avoided, and it is convenient and fast for long-term storage. The difference between fresh ginseng and dried ginseng Which is stronger for fresh people to participate in dried ginseng.

Can fresh ginseng be eaten directlyJust dug out of the soil of the ginseng, is able to drink, is also a very common nourishing ingredient, after cleaning, can be boiled soup cooking method, the nutrients in the fresh ginseng can be fully stimulated, after eating, the nutrients contained in it can be fully absorbed and digested by the human body, with the effect of replenishing blood and qi, nourishing the spleen and stomach.

Fresh ginseng: Farmers who grow ginseng have long been proficient in the professional technology of growing ginseng, and fresh ginseng** has been close to the civilian price, but because of wild ginseng.

The age is not the same, as we all know, the ** of ginseng is not the same, generally 2 3 years of fresh ginseng ** between 20 100 yuan, a pound of fresh ginseng is about 100 yuan, but if it is more than 10 years of fresh ginseng** will be much more expensive, a pound is about more than 1,000 yuan. However, because fresh ginseng is not easy to store, if everyone stores it scientifically, it is easy to have moldy insects and so on, so every year to the wild ginseng picking period, the farmers who grow ginseng will dry the fresh ginseng into dried ginseng, so that the practical value of wild ginseng doubles again.

Dried ginseng: The age of the dried ginseng depends entirely on the age of the ginseng, which is also an important factor. The most cost-effective dried ginseng is 5 yuan 10 grams, 250 yuan per catty, generally dried ginseng is 2 yuan a gram, 1000 yuan per catty, and the most cost-effective dried ginseng is more than 8 yuan a gram, and a catty is about 4000 yuan.

The value of the two is different, and the value of dried ginseng is a little higher. Dried ginseng has a good health care effect after sun exposure and air drying, and fresh ginseng is suitable for cooking soup or porridge, and the effect is not as good as that of dried ginseng.

The nutritional value is completely different; Fresh ginseng can replenish vitality, and can improve people's immunity, the nutritional value is higher, and the nutritional value of dried ginseng will be reduced.

In general, fresh ginseng has a higher nutritional value than dried ginseng, this is because fresh ginseng usually refers to freshly unearthed ginseng that has not been processed, while dried ginseng is usually dehydrated by some methods such as sun-drying and drying, and in this process, people will lose part of their nutrients, so the nutritional value of fresh ginseng is higher.

Dried ginseng and fresh ginseng have the following differences:

1. Nutrients.

1. Fresh ginseng is ginseng that is dug directly from the soil, unlike dried ginseng, which has undergone a series of treatments such as dehydration, and is relatively complete.

It preserves the natural essence of ginseng.

2. Fresh ginseng is ginseng that is dug directly from the soil, unlike dried ginseng, which has undergone a series of treatments such as dehydration, and is relatively complete.

It preserves the natural essence of ginseng.

3. During the processing of dried ginseng, there will be a certain loss of nutrients, so the efficacy is weakened compared with that of fresh ginseng.

2. Retention period.

1. Fresh ginseng is not easy to preserve, and if it is not stored properly, it is easy to become moldy and rotten. Fresh ginseng, on the other hand, is very perishable if it is not stored properly, especially in the south where the weather is more humid and the temperature is higher.

2. The ginseng harvesting season is from September to October every year, and after mid-October, fresh ginseng is almost difficult to buy.

3. Dried ginseng can be bought all year round, and because it has been dehydrated, it is also easier to preserve.

3. Best usage.

1. Fresh ginseng is suitable for soaking in wine and soup, because fresh ginseng can be quickly soaked in water or alcohol, which fully overflows the nutrients inside the ginseng and blends with soup or alcohol.

2. After the dried ginseng is sunburned, the water inside the ginseng evaporates, and the nutrients are deposited in the body, which increases the internal nutrients of the ginseng by 2 to 3 times, and the concentration of internal nutrients is high, which is why some people feel that the effect of eating dried ginseng will be better.

The nutrients are different: the fresh ginseng preparation is directly dug from the soil, and the nutrients are not lost; Dried ginseng, on the other hand, is obtained through a series of dehydration treatments, and nutrients are lost. The retention period is different:

Fresh ginseng is not easy to preserve, and it is easy to deteriorate if it is not stored properly, and it can be used for 1 week at room temperature; Dried ginseng is more convenient to store after dehydration, and can be stored for about 2 years. <

1. Different nutrients: Xianren imitation burning first ginseng is dug directly from the soil, and the nutrients are not lost; Dried ginseng, on the other hand, is obtained through a series of dehydration treatments, and nutrients are lost.

2. The storage time is different: fresh ginseng is not easy to preserve, and it is easy to deteriorate if it is not stored properly, and it can be stored at room temperature for 1 week; Whereas, dried ginseng is dehydrated, which is easier to preserve and can be stored for about 2 years.

After the ginseng has just been excavated, the historical continuation of the human participation in the processing method is:

Fresh people participate in hot dehydration and drying to make dried products, called dried ginseng, red ginseng. Later, ginseng products were preserved by chemical isotope and other processing methods. These processing methods have proved through scientific analysis that the loss of medicinal ingredients is very large, and the loss rate of ginsenosides and volatile oils alone is the same.

1. There are many astringent ingredients in ginsenosides, and can regulate the moisture balance of the dermis, prevent dehydration, and inhibit the formation of melanin, making it smooth, soft and white. Historically, the Empress Dowager Cixi took 3 grams to 5 grams of fresh ginseng by mouth, mainly for beauty and anti-aging.

2 ginsenosides RB1 and RG1 can regulate brain balance and promote the conversion and utilization of energy substances in the brain: it can calm the nerves, improve memory, prevent insomnia, prevent Alzheimer's disease, forgetfulness and depression. Scientists have studied human memory, people are consciously starting to increase memory from birth, but after the age of 30, memory begins to decline, mainly because the brain converts and uses energy substances to decline, so ginseng has a very important role in regulating the human brain and regulating the central nervous system.

3. The effect of ginseng on heart function: ginseng has the effect of first excitation and then inhibition, small amount of excitation, and large amount of inhibition on the heart of a variety of animals. Its effect on the heart is similar to that of cardiac glycosides, which can improve myocardial contractility.

Large doses weaken contractions and slow the heart rate. Ginseng has a protective effect on the myocardium, increases myocardial contractility, slows down the heart rate, regulates blood pressure: prevents high blood pressure and heart disease.

Effect on blood vessels: Ginseng is generally considered to be a vasodilator, but there are also reports of small dose contraction, large dose expansion or first contraction and then expansion, ginseng can also regulate blood supply to the heart and brain: prevent stroke, cerebral hemorrhage, insufficient blood supply and headache and other diseases.

41. Ginseng polysaccharide is an immune enhancer that regulates people with low immunity and poor resistance;

2. Reduce the toxicity of radiotherapy, speed up the repair of damaged tissues, and prolong the survival time of patients;

3. Ginsenosides can improve anti-stress effect, improve endurance, and have the ability to resist hypoxia, high temperature and low temperature. In South Korea, Japan, and Russia, 40 to 70 percent of athletes take ginseng to improve their physical skills and adapt to intense sports.

Recipe: 1 local chicken, 1 ginseng, 750 grams of chestnut.

1. Slaughter, wash, and chop the chickens into pieces.

2. Wash and slice fresh ginseng with a toothbrush for later use. Peel the chestnuts and blanch them in hot water, rinse them and set aside.

3. Put purified water in the pot, then put chestnuts, chicken nuggets, ginseng, and simmer over low heat. If you like to drink soup, put more water, and if you don't like to drink soup, you can drown the ingredients. Bring to a boil on low heat and simmer for two hours, or simmer in an electric pressure cooker. After simmering, add salt.