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食花古今中外均有。如日本食用樱花,朝鲜食用木槿花。美国《食用花卉烹调指南》一书中,就介绍了30种可供食用的花卉。现在,世界各国正悄然掀起一股“食花热潮”。营养学家研究证明,花卉中含有极为丰富的蛋白质、脂肪、淀粉、氨基酸及糖类等多种营养物质,并富含微量元素及维生素,不仅能烹调成各种美昧佳肴,还能加工成多种精美的食品。
Food flowers are ancient and modern both at home and abroad. Such as Japan edible cherry, North Korea eat hibiscus. The United States, “edible flower cooking guide,” a book, introduced 30 kinds of flowers for consumption. Now, all countries in the world are quietly set off a “food craze.” Nutritionist studies have shown that flowers contain very rich in protein, fat, starch, amino acids and carbohydrates and other nutrients, and is rich in trace elements and vitamins, not only can be cooked into a variety of Mei Mei cuisine, but also processed into A variety of beautiful food.