Vegetable farmers who are famous for their bad taste use it to feed pigs, but they don't know that it is a good calcium supplement.

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Wo Mu report is intended to share and popularize all kinds of plant information and functions, for reference only, if you need medicine, it is recommended to consult a professional physician to avoid problems!

In rural areas, almost every household has a vegetable garden, usually grow some seasonal vegetables, both fresh and save money. Most of the vegetables grown by peasant friends are on the table, and some of the unfinished vegetables are sold in the market, or simply processed into sauerkraut or dried vegetables, which can be eaten for a long time. However, there is a kind of vegetable, the main purpose of farmers to grow it is to feed pigs, because this vegetable is famous for its bad taste, few people in rural areas eat it, and it is relatively rare in cities.

The nickname of this vegetable is "pig mother vegetable", which is quite straightforward, pointing out that its purpose is to feed pigs. In fact, the mother pig dish is called "mackerel". It used to be a widely cultivated vegetable because it was particularly tall and strong, with thick leaves and tough leaf stalks, and in the past it could feed its stomach. But now with the variety of vegetables, this vegetable is gradually reduced to pig food, its chewy taste is very good animal palatability, poultry and livestock like to eat.

However, it is a little underestimated to feed pigs with radish, because it is still very rich in nutrients, first of all, it has a relatively high content of crude fiber, which can promote gastrointestinal peristalsis and help prevent and treat constipation. Secondly, the calcium content of salmon is very high in vegetables. in terms of 100 grams, the calcium content is 75 milligrams, 10 milligrams of tomatoes and 24 milligrams of cucumbers. It can be called one of the best calcium supplements in vegetables.

The reason why braised vegetables are not popular is mainly because of their taste, so when cooking, you can consider how to make it more acceptable. I remember that when I was a child, my grandmother always boiled scald water, then shredded it, and then added all kinds of seasonings to eat it. It was still delicious. Grandma said that eating mustard food can clear away heat and reduce fire, so she always makes us eat more. I heard that Cantonese can also make steamed buns with pickled vegetables. Has anyone ever eaten them? Many people do not know that the Chinese herb is still a single traditional Chinese medicine, which can treat a variety of diseases.

Its function is recorded in Tang Materia Medica: "the summer moon uses its vegetable research as porridge to relieve fever and stop fever and toxic dysentery." Apply moxibustion sores to relieve pain. " It is said in the book that cooking porridge with radish can relieve summer fever in summer, clear away heat and poison, stop diarrhea, mash it externally, and have an analgesic effect. Readers, have you ever eaten Chinese cuisine?

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