The nutritional value of chicory

The chicory is a compositae, also known as the northern region of Patrinia, the Xiaolong Heilongjiang, the Suocicho, the pickling vegetable, and the Qufu Shandong. Northeastern consumption is mostly dipping sauce; northwestern consumption is mostly steamed stuffed buns, dumpling stuffing, noodles or processed sauerkraut; North China is mostly eaten as cold and steamed with noodles. Chicory is mainly distributed in northwest China, North China, and Northeast China. It is wild in barren hills, beaches, and roadsides. In recent years, as the health care function of the endemicity of the endangered leeks has attracted people's attention, artificial planting has begun in various parts of Shandong. Because of its salt-tolerant properties, it is cultivated extensively in coastal and inland saline-alkali areas. Its wintering cultivation can be listed on the spring and early spring vegetable off-season, and the commodity value is higher.

The leaves of the chives had 88% water content, 3% protein, 1% fat, and 17 amino acids, of which arginine, histidine, and glutamic acid were the highest, accounting for 43% of the total amino acids. All three amino acids have a certain effect on invasive hepatitis. Arginine also has the function of eliminating fatigue and improving sexual function; glutamic acid can combine with blood ammonia in the body to form beneficial glutamine on the body, relieve the harmful effects of ammonia produced in tissue metabolism, and participate in brain tissue. Metabolism makes brain function active. The chicory also contains various elements such as iron, copper, magnesium, zinc, calcium and manganese. The contents of calcium and zinc were 3 times and 5 times that of spinach, which were 2.7 times and 20 times that of celery. Calcium and zinc are important for maintaining normal physiological activities of the human body, especially children's growth and development. In addition, it is rich in vitamins. It is measured that each 100g of fresh samples contains vitamin C58.10mg, vitamin E 2.40mg, and carotene 3.36mg.