Nutritional value and efficacy of oxtail vegetable Medicinal value of oxtail vegetable

Oxtail, also known as river fern or old dragon's beard, is a kind of wild vine. Its tender shoots and leaves in spring can be eaten as wild vegetables. In autumn, the whole plant can be harvested and dried before being used as medicine. It is a traditional Chinese medicine with excellent efficacy. So how high is the nutritional value of oxtail? What are its effects? Let me tell you in detail.

Nutritional value and efficacy of oxtail vegetable

1. Nutritional value of oxtail vegetable

The nutritional value of oxtail vegetable is particularly high. This dish contains a large amount of water and carbohydrates, as well as some riboflavin, ascorbic acid and some saponins. In addition, oxtail vegetable also contains a variety of minerals such as calcium, phosphorus and iron. These substances are essential substances for human metabolism. Regular consumption is very beneficial to improving physical fitness.

2. Medicinal effects of oxtail vegetable

The whole plant of oxtail vegetable can be used as medicine. It has a mild nature, sweet and bitter taste. After being boiled in water, it has many functions such as relieving asthma, relieving cough and relieving asthma. In addition, it has excellent antibacterial effect, and has a good elimination effect on many pathogenic bacteria such as Staphylococcus aureus and Streptococcus A in the human body.

3. Oxtail can reduce swelling and relieve pain

Oxtail can reduce swelling and relieve pain, and has a good therapeutic effect on many diseases such as human muscle and bone pain, bruises, and rheumatoid arthritis. During normal treatment, you can boil the oxtail with water and then take the liquid medicine, or you can mash the fresh oxtail into a paste and apply it directly to the painful area. Changing the dressing once or twice a day can also have a good analgesic effect.