How to eat and nutritional value of gray vegetables

The name of the vegetable is because of its light green color with a slight grayish white. The stem is upright and sturdy. It has ridges and green or purple-red stripes, and many branches; the branches rise or spread out. The vitality of the vegetable is very tenacious, and it is very common in our lives. Moreover, as an edible plant, the vegetable has many cooking methods and functions. Let's take a look at the cooking methods and nutritional value of the vegetable.

How to eat and nutritional value of gray vegetables

1. Gray vegetable is an environmentally friendly wild dish. The way to eat it is very simple. Wash the young and tender gray vegetable, blanch it in boiling water, mix it with onion, ginger, garlic, salt, MSG and sesame oil and it is ready to eat.

2. You can also wash the gray-gray vegetable, blanch it in boiling water, and then soak it in clean water. You can stir-fry, mix it cold, make soup, or dry it for storage.

3. Ipomoea batatas contains a variety of nutrients, including vitamin B1, vitamin B2, vitamin C and a variety of inorganic salts. It has a very high calcium content and is a very good health food.

4. Huihuicai is delicious, tender and nutritious. Eating Huihuicai can prevent anemia, promote the growth and development of children, and it also has certain health benefits for calcium deficiency in middle-aged and elderly people.

5. Gray vegetable contains unique substances such as volatile oils and quinoa. Eating it can effectively prevent digestive tract parasites, eliminate bad breath, etc.