Nutritional effects and therapeutic effects of loofah

The nutritional value of loofah is very high and it is a very good vegetable. Let me tell you about it today:

Nutritional Information

Contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, saponin, plant mucus, xylan gum, bitter loofah, citrulline, etc. Every 100 grams contains 1.4-1.5 grams of protein, 0.1 grams of fat, 4.3-4.5 grams of carbohydrates, 0.3-0.5 grams of crude fiber, 0.5 grams of ash, 18-28 milligrams of calcium, 39-45 milligrams of phosphorus, 0.03-0.06 milligrams of riboflavin, 0.3-0.5 milligrams of niacin, and 5-8 milligrams of ascorbic acid.

Nutritional Benefits of Loofah

Dietary effects

1. Anti-scurvy: Loofah has a high content of vitamin C, containing 8 mg per 100 grams. It can be used to fight scurvy and prevent various vitamin C deficiencies.

2. Brain-enhancing and beauty-enhancing: Since loofah contains high levels of vitamin B1, it is beneficial to the brain development of children and the brain health of the elderly. The juice of the loofah vine has the special function of maintaining skin elasticity and can beautify and remove wrinkles.

3. Anti-virus, anti-allergic Sponge gourd extract (Lo43) has a significant preventive effect on Japanese encephalitis virus. Injecting Lo43 before infection with the virus can provide a protection rate of 60% to 80%. An anti-allergic substance, bryonic acid, is also extracted from the tissue culture medium of the sponge gourd, which has a strong anti-allergic effect.

Suitable for people

It is edible for general population.

1. People with irregular menstruation, physical fatigue, phlegm, cough, and postpartum milk obstruction are suitable to eat more loofah.

2. People with weak constitution, internal coldness or diarrhea should not eat too much.

Precautions

1. Sponge gourd should not be eaten raw, but can be cooked or boiled into soup;

2. Loofah is rich in juice, so it is best to cut and cook it immediately to prevent the nutrients from being lost with the juice.

3. When cooking loofah, you should try to keep it light, use less oil, add thin starch, and use MSG or pepper to enhance the flavor. This will show the fragrant, tender and refreshing characteristics of the loofah.

4. Loofah has a sweet taste. Do not add heavy-flavored sauces such as soy sauce and bean paste when cooking, as this will overpower the flavor.