Burdock is native to China and is mainly wild. It was introduced to Japan around 940 AD. When Taiwan was occupied in Japan, it required local farmers to plant a large number of plants. The main reason is that the burdock has the pine soil of the Zengwenxi River and the climate of the Tropic of Cancer. Alishan Yanmai created the uniqueness of its local calf, Taiwan has eaten as a vegetable for many years, and it is known as the birthplace of calves. Nowadays, Japanese people regard calves as high-grade vegetables with excellent nutrition and health care value. With its unique aroma and pure taste, burdock is popular in Japan and South Korea, popular in Southeast Asia, and attracted the attention of people of insight in Europe and America. It can be comparable to ginseng and has the reputation of “Eastern ginsengâ€. Burdock tea, golden color, pleasant fragrance, price than gold, so called gold burdock tea in Tainan.
The burdock is aliased as mountain burdock, oxen, old sow ears, black radish, white muscle ginseng, and Dazai. It is a biennial herbaceous plant of the genus Asteraceae. The wild species is a perennial perennial plant. The cultivar is a large herb plant of two or three years old. Its young leaves and fleshy roots are edible. Burdock root is still a variety of health food and export earning. The main producing areas are Hebei, Xinjiang, Shaanxi, Inner Mongolia, and Northeast China. There are plantings throughout the country. [1]
The burdock is China's ancient medicinal food and dual-use food vegetable. Mingshi Li Shizhen called her “cutting Miao Amoy as vegetable, taking root and cooking, exposing it as wolfberry, and benefiting peopleâ€, and the “Compendium of Materia Medica†details its “Twelve "Medical meridians, in addition to the five organs evil"; "Doctors do not record," said its "long-serving light and stamina." Song Su Su Song once described the burdock: "Ye Ru and a long, like a brown grape core and brown shell, such as chestnut small and thorny", "the root has a great person, as a vegetable Ru Youyi." The world-famous nutrition and health expert, Dr. Al Mindel, described in his book "Anti-aging Holy Scriptures": "The root of burdock is loved by people all over the world. It is a kind of help for the body to maintain a good working condition. Mild Nutrition Herbs Burdock is eaten daily without any side effects and has a healing function for the balance of various systems in the body.
Nutritional value
Using modern analytical methods, the nutritional components of burdock were analyzed, and the basic data obtained provided the basis for evaluating the nutritional value of burdock and the in-depth development of burdock root. The results of the study were approximately 83.5 g per 100 g of water, 2.1 g of protein, and 0.2 g of fat; and each 100 g of fresh burdock contained VB 10.20 mg, VB 20.45 mg, 4.67 mg of nicotinic acid, and 6.0 parts of VC; in addition, the burdock also contained 114.4 mg of potassium. , calcium 46.2mg, magnesium 73.8mg, iron 49.7mg, and contains a certain amount of copper, zinc, manganese, selenium and other elements and inulin unique to the inulin, has a higher nutritional value and health care. A total of 23 volatile compounds were identified from the extracted and extracted burdock, including 4 aldehyde compounds, 3 terpenoids, 7 alkane and alkyne compounds, 8 organic acids and ester compounds, and 1 ether species. The special odor components should be aldehydes and terpenes. It can be seen that the nutrition of burdock is rich and comprehensive, and it is a good natural nutrient food resource, which is worth further research and development.
Through the comparison of burdock dry materials with sorghum, corn, and melon stems, it was found that burdock is suitable for brewing liquors from nutrient content and related physical properties, which is comparable to that of sorghum. It is a high-quality brewing raw material. This study provides important evidence for conducting small-scale and middle-scale tests, formulating reasonable processes and parameters, and analyzing and resolving the problems in the research process.
The fleshy root of burdock is rich in nutritional value. The moisture content per 100 grams of fresh vegetables is about 87 grams, protein 4.1-4.7 grams, carbohydrates 3.0-3.5 grams, fat 0.1 grams, cellulose 1.3-1.5 grams. Carotene is as high as 390 mg, 280 times higher than carrots. Vitamin C 1.9 mg. The mineral element contains 240 mg of calcium, 106 mg of phosphorus, 7.6 mg of iron, and contains many other nutrients. Burdock root is tender and crispy. Can be fried, cooked, raw or processed into drinks.
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