Special composition of Xuzhou

Xuzhou native products-burdock alias beef dish, barley, beef, bat thorn, oriental radish, oriental ginseng, bullwhip dish and so on.

It is a herbaceous taproot plant of Compositae, and it is a kind of vegetable with fleshy roots. Petiole and tender leaves can also be eaten, and burdock and burdock roots can also be used as medicine. Originally from China, it was introduced to Japan around 920 AD, and many varieties were cultivated and trained. In the late 1980s, vegetable burdock was introduced from Japan, most of which was exported, and a small amount entered the domestic market. Burdock has become a health-care dish for ordinary people to keep fit and prevent diseases in Japan. It can be compared with ginseng, so it is called Oriental Ginseng. As a long-term medicine in China, burdock's nutritional value, edible value and pharmacological action have only been studied in recent years.

Medicinal value

Burdock fiber can promote large intestine peristalsis, help defecation, lower cholesterol, reduce the accumulation of toxins and wastes in the body, and achieve the effects of preventing stroke and preventing and treating gastric cancer and uterine cancer. Western medicine believes that it not only has pharmacological effects such as diuresis, digestion, expectoration and diarrhea, but also is used for diet therapy of constipation, hypertension and hypercholesterolemia. Traditional Chinese medicine believes that it has the functions of expelling wind and cold, dispersing lung qi and penetrating rash, detoxifying and relieving sore throat. Can be used for treating wind-heat common cold, cough with excessive phlegm, measles and rubella, and sore throat. Herbal Classic Shu calls it "three essentials of expelling wind, clearing away heat and detoxifying". Compendium of Materia Medica says that it can "dredge the twelve meridians, wash evil spirits from five internal organs" and "take it for a long time, and it can strengthen the body and resist aging". The pharmacological effects of burdock are summarized as follows: (1) promoting growth; There are substances that inhibit tumor growth; It has antibacterial and antifungal effects.

Edible

The fleshy roots of burdock are rich in nutritional value. Every100g of fresh vegetables contains about 87g of water, 4.1-4.7g of protein, 3.0-3.5g of carbohydrate, 0. 1 g of fat and 0. 3-1.5g of cellulose. Carotene is as high as 390 mg, which is 280 times higher than carrots. Vitamin Cl.9 mg. Mineral elements contain 240 mg of calcium, 106 mg of phosphorus and 7.6 mg of iron, as well as other nutrients. Burdock root is tender and crisp. It can be fried, boiled, eaten raw and processed into drinks. Arctium lappa contains a glycoside, namely arctigenin, which can be hydrolyzed to produce arctigenin and glucose. In addition, it also contains vitamin B, a small amount of alkaloids and fatty oil. The main components in the oil are palmitic acid, stearic acid, arachidic acid, oleic acid, α -linoleic acid and arctigenin. According to the works such as Cherishing Famous Vegetables and Vegetable Cultivation, regular consumption of burdock root can promote blood circulation, remove gastrointestinal waste, prevent premature aging, moisturize skin, prevent stroke and hypertension, clear intestines and detoxify, lower cholesterol and blood sugar, and is suitable for diabetic patients to eat for a long time (because burdock root contains inulin), which has anti-rheumatoid and antifungal effects, and also has good preventive and inhibitory effects on cancer and uremia. The function and value of burdock are being deeply understood and explored by people. Dr. Al Stell, an American health care expert, pointed out in his book "Anti-aging Scripture" that "the root of burdock is deeply loved by people all over the world, and it is considered as a mild nutritious herb, which can help the human body maintain a good working condition (suitable and practical from childhood to old). Burdock can cover the sun without any side effects, and it is an important herb to restore the balance of the system in the body. Herbologists use it as a cancer treatment agent, and also regard it as a digestive agent and liver poison with outstanding curative effect. Dr Maeda of Kumamoto University believes that the health care function of burdock is to eliminate and neutralize "active oxygen" harmful to human health, because "active oxygen" is not only a carcinogenic factor, but also one of the causes of arteriosclerosis and aging. Because of the nutritional value and medicinal function of burdock, a series of products such as burdock vegetables, burdock tea, burdock wine and burdock sauce have been developed.