Cowpea properties, functions, indications and nutritional value

I think everyone has eaten cowpea, a vegetable. So today I will introduce cowpea to you:

Explanation

The seeds are sown in March and April. There is one kind that is creeping, with a stem about ten feet long, and another kind with shorter vines. Its leaves are edible when they are tender. Its flowers are red or white.

cowpea

Flavor

It tastes sweet and salty, is neutral in nature and non-toxic.

Indications

It is mainly used to regulate the middle and replenish qi, nourish the kidney and strengthen the stomach, harmonize the five internal organs, regulate the complexion and body, produce essence, stop thirst, treat vomiting, dysentery, stop frequent urination, and can detoxify rat and snake venom.

Nutritional Value

1. Cowpea provides high-quality protein that is easy to digest and absorb, an appropriate amount of carbohydrates, and a variety of vitamins, trace elements, etc., which can supplement the body's signature nutrients.

2. The B vitamins contained in cowpeas can maintain normal digestive gland secretion and gastrointestinal motility, inhibit cholinesterase activity, help digestion and increase appetite.

3. The vitamin C contained in cowpea can promote the synthesis of antibodies and enhance the body's antiviral effect.

4. The phospholipids in cowpea can promote insulin secretion and participate in sugar metabolism, making it an ideal food for diabetics.

Nutritional ingredients: Vitamin A, vitamin B1, vitamin B2, vitamin C, minerals including iron, magnesium, manganese, phosphorus, potassium, protein and folic acid; the nutritional value of beans can supplement the human body with a variety of vitamins, and promote gastrointestinal digestion, increase appetite, and have resistance to some viruses. In addition, its various nutritional ingredients provide a large amount of nutrients for the human body. These are the benefits of eating beans.