The nutritional value and therapeutic use of Polygonum hydropiper

Polygonum hydropiper, also known as water safflower or Polygonum buds, is a wild herb. Its tender leaves and buds grown in spring can be eaten as wild vegetables, and the grown Polygonum hydropiper can be used as medicine. Its nutritional value and therapeutic effects are excellent. It can not only supplement nutrients for the human body, but also relieve and treat a variety of diseases. Let me tell you about the nutritional value and therapeutic effects of Polygonum hydropiper.

The nutritional value and therapeutic use of Polygonum hydropiper

1. Nutritional value of Polygonum multiflorum

Polygonum water pepper is a wild vegetable with particularly high nutritional value. It contains carotene, vitamins and various minerals. In addition, substances such as polygonifolia, rutin and hyperoside are also the most important substances in Polygonum water pepper. When people eat it, it can promote body metabolism, eliminate various inflammations in the body, and is of great benefit to improving the body's health level.

2. Cold water Polygonum leaves can reduce inflammation and relieve diarrhea

Cold-mixed Polygonum water pepper leaves can reduce inflammation and stop diarrhea. It has a good regulating effect on human diarrhea, gastroenteritis, edema and other diseases. When using it normally, you can wash the Polygonum water pepper leaves with clean water, blanch them with boiling water, then take them out to remove the moisture, cut them into sections, add table salt and mashed garlic, as well as balsamic vinegar and light soy sauce, mix well, then add sesame oil, and serve them on a plate.

3. Fried water pepper with pepper can cure arthritis

Stir-fried water pepper with chili pepper is also one of the common ways to eat water pepper. It has a good therapeutic effect on human rheumatoid arthritis and can reduce swelling and relieve pain. When making it, you can wash the water pepper leaves and remove the water, then wash the chili peppers and cut them into small cubes, put oil in the pot, heat it, then add the chili peppers into the pot and stir-fry. After frying until fragrant, add the water pepper and stir-fry quickly. After stir-frying evenly, add MSG and an appropriate amount of clear soup, and it can be served directly after two minutes.