Experts said that the potassium content is quite high, and it is also a cool vegetable, so people with weak constitution, frequent diarrhea, and poor kidney function should eat less; schematic diagram.

(The picture is taken from Wu Yingrong's Facebook page)

[Health Channel/Comprehensive Report] Boiled amaranth is a common choice if you want to supplement calcium and blood, but this home-cooked dish is not suitable for everyone!

Wu Yingrong, director of the Taiwan Nutrition Foundation, said that amaranth is low in sodium, high in potassium, rich in calcium, and rich in iron, which can help maintain normal blood pressure, strengthen bones, and prevent or improve anemia. However, because of its high potassium content, it is also cooling Vegetables, so people with weak constitution, frequent diarrhea, and poor kidney function should eat less.

Wu Yingrong posted on the Facebook page "Dr. Wu Yingrong Nutrition World" that amaranth has high nutritional value. If you want to strengthen your bones, improve anemia, and maintain blood pressure, it is recommended to take more. However, amaranth is a cool vegetable. People with weak constitutions and or People with frequent diarrhea should not eat more; in addition, the potassium content of amaranth is also quite high, and people with poor kidney function will have a reduced ability to excrete potassium, so they should avoid eating too much.

The following are the 3 major groups that are recommended to consume more:

Please read on...

●Those who want to have strong bones:

Whether it is green amaranth or red amaranth, its calcium content is higher than that of spinach, and amaranth does not contain oxalic acid, which will not affect the absorption of calcium, which is better than spinach. Especially amaranth has a soft texture, which is very suitable for calcium supplementation for children and the elderly.

●Those who want to prevent or improve anemia:

green amaranth contains twice as much iron as spinach, and red amaranth contains as much as four times as much iron as spinach, and there is no interference from oxalic acid, and iron absorption is very good. Therefore, Red amaranth is the best food for nourishing blood.

●Those who want to maintain normal blood pressure:

Green amaranth is a "low-sodium, high-potassium" vegetable, which can help excrete excess water from the body and maintain blood pressure stability. Hypertensive patients can eat more amaranth, but do not put amaranth in cooking Too much salt, otherwise it will lose its "low sodium, high potassium" characteristics.

The Council of Agriculture added that amaranth is easy to cultivate, but the leaves are easy to be injured and rotted. It is necessary to choose leaves and roots that are bright green and full of water, which is fresh and tender amaranth, which has a better taste and is less likely to have astringent taste.

You can completely wrap the roots with wet kitchen paper towels, and then wrap the whole with newspaper and put them in the refrigerator. Cut off the roots before cooking, rinse off the dirt, soak for 2-5 minutes, and then put it into the pot.

In addition, amaranth is easy to produce water, so there is no need to add additional water when cooking. Whether it is a small amaranth fish soup full of calcium, or a stir-fry with garlic to enhance the flavor and warm the stomach, it is all delicious.

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keywords

  • vegetable

  • healthy diet

  • calcium supplement

  • poor kidney function

  • blood

  • Amaranth

  • high potassium

  • low sodium

  • blood pressure control

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