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蒲公英(Taraxacum mongolicum Hand-Mazz.),别名婆婆丁、黄花地丁等,属菊科蒲公英属多年生宿根草本植物。野生蒲公英分布广泛,近年来已发展成为有开发前景的野生蔬菜。一、蒲公英的食疗价值蒲公英的食疗价值较高。据《食物成分表》记载:蒲公英叶的可食部分达80%,每100 g可食部分中含蛋白质4.8 g,脂肪1.1 g,碳水化合物5 g,粗纤维2.1 g,灰分3.1 g,钙216 mg,磷93 mg,铁10.2 mg,胡萝卜7.35 mg,硫胺素0.03 mg,核黄素0.39 mg,尼克酸1.9 mg,抗坏血酸47 mg。此外,还含有10多种氨基酸。蒲公英是早春一种很好的野生蔬菜,食用方法很多,叶片可生食、腌渍或焯后凉拌,与鸡蛋混炒则别有风味。其根去皮抽芯可生食或凉拌,也可切细片后与米煮食或油炒食用,还可制成不含咖啡碱的蒲公英咖啡。其花则可酿制成蒲公英酒。日本已开始利
Taraxacum mongolicum Hand-Mazz., Alias mother-in-law, yellow dill, is a family of Asteraceae dandelion perennial herb. Wild dandelion is widely distributed and in recent years has developed into a promising wild vegetable. First, the therapeutic value of dandelion Dandelion therapeutic value is higher. According to the Table of Food Composition, the edible parts of dandelion leaves reach 80%, and the protein content per 100 g of edible parts is 4.8 g, 1.1 g of fat, 5 g of carbohydrates, 2.1 g of crude fiber, 3.1 g of ash, 216 g of calcium 93 mg of phosphorus, 10.2 mg of iron, 7.35 mg of carrot, 0.03 mg of thiamine, 0.39 mg of riboflavin, 1.9 mg of nicotinic acid and 47 mg of ascorbic acid. In addition, also contains more than 10 kinds of amino acids. Dandelion is a good spring wild vegetable in early spring. There are many ways to eat. The leaves can be eaten raw, pickled or boiled, and mixed with the egg. The root peeled core can be eaten raw or cold, but also after slicing with rice cooking or oil fried, but also can be made without caffeine dandelion coffee. Its flowers can be brewed into dandelion wine. Japan has started to benefit